- 3 3/4 cups water
- 1 1/3 cups uncooked brown rice
- 2 cloves garlic
- 1 bay leaf
- 1/4 teaspoon salt
- 4 ounces thinly sliced prosciutto, chopped
- 4 ounces mozzarella cheese, diced
- 1/4 cup chopped fresh basil
- 3 teaspoons extra virgin olive oil, divided
- 5 egg whites, divided
- 3 tablespoons freshly grated Parmesan cheese
- 1 cup dry bread crumbs
- 3 cups vegetable oil for frying
- Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
- In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
- Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
- Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
- Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
03/08/2017
recipepes.com
Arangini (talian Rice Balls), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
