So. Two years ago the family and I went on vacation to Minnesota. While there, we had dinner at a little Italian marketplace and restaurant called Cossetta. I’m gluten-free so my options were limited, but I settled on a salad and a rice ball. It had gluten in it after all, but a lot less than a bowl of pasta! It was the only time I had ever had an Italian rice ball and it was so very mouth-watering delicious, despite the stomach upset. Since then I’ve been meaning to make some here at home. The first trick is to have leftover rice.
In two years that hasn’t happened once.
Today, Ch made rice (4.5 cups cooked) while the kids and I were out. He put it in the fridge and let it cool until we got home. Yay! It wasn’t left-over rice, but it was cold and that was close enough. S found it while rummaging through the fridge for a snack and asked if she could have some. I gave her the, “no ma’am you may not” look… She put it down and started rummaging through the pantry instead. Then, an hour before dinner I got the rice out, four eggs, the Parmesan, the Italian seasoning, a gf pizza crust mix, and a whole bottle of vegetable oil. Now, we don’t fry anything, ever. That was the other reason I never got around to making this dish. :) It’s kind of a comfort food, messy project but it is so worth it.
1. Put the oil on, four inches deep in a stock pot. It took the whole bottle. Heat the oil to 240 degrees F. (Electric stove set at six ought to do the trick.)
2. Get out one large mixing bowl, two smaller mixing bowls, and a dinner plate.
3. In one of the smaller mixing bowls crack and whisk two eggs. In the other mixing bowl pour 1/2 of the gf pizza crust mix.
4. Mix all 4.5 cups cooked rice, two eggs, 3/4 cup Parmesan, and 1/4 cup +/- Italian seasoning in the large bowl. Use your hands, it is ten times easier. Now, form the rice balls with your hands. I made eight balls, hahaha, not that kind.
5. Then roll them around, one at a time, in the egg.
6. Then press them with the flour, the more flour the crispier the crunch. Set them aside, on the dinner plate.
7. Fry, are you cringing? I am. Fry the balls in 240 degree oil for eight minutes, or until golden brown.
8. Remove from oil and set on paper towels (or coffee filters, or paper plates).
9. Repeat steps seven and eight with the remaining four balls.
Place one ball in a bowl and cover with 1/4 cup of spaghetti sauce. Enjoy your sinful dinner. :)
It was melt in your mouth good. I made eight, thinking we would each eat two, but frying food makes it rich and we’re not used to that so one was enough for the non-teenagers in the house. Bet you can’t guess what I’m having for lunch tomorrow!