Italian Rice Balls

Recipe View In a medium bowl, whisk together the eggs, Parmesan cheese, dried parsley, 1 teaspoon of salt, and black pepper until well combined. Cover the bowl and refrigerate while you prepare the rice. (Prep time: 5 minutes)

Recipe View In a large saucepan, bring the water and the remaining 1 teaspoon of salt to a boil. Stir in the uncooked white rice and reduce the heat to low. Cook, stirring frequently, until the water is almost completely absorbed. (Cook time: 15-20 minutes)

Recipe View Remove the saucepan from the heat and slowly pour in the egg mixture, stirring rapidly to prevent the eggs from scrambling. Allow the rice mixture to cool at room temperature for 1 hour. (Cooling time: 60 minutes)

Recipe View Pour the dried bread crumbs onto one end of a cutting board, creating a generous pile. Dampen your hands and roll the cooled rice mixture into 1-inch balls. Then, carefully coat each rice ball with bread crumbs, ensuring they are fully covered. (Prep time: 20 minutes)

Recipe View In a deep saucepan, heat 1 inch of olive oil to 350 degrees F (175 degrees C). (Heating time: 5-7 minutes)

Recipe View Working in batches to avoid overcrowding, carefully fry the rice balls in the hot oil, turning as needed to ensure even browning on all sides. Once golden brown and crispy, remove the rice balls from the oil and drain them on paper towels. (Fry time: 3-4 minutes per batch)

Recipe View Serve the Italian Rice Balls warm and enjoy! Garnish with extra parsley, if desired.