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Rice Balls Stuffed with Fontina Cheese

Chef Georgia Pelligrini shows how to make her crowd-pleasing Rice Balls Stuffed with Fontina Cheese in the video section of our site.

Time
1hr
Ingredients
13
Servings
13
Products

Servings

24

Ingredients

13

Cook Time

30 minutes

Product used:

Long-Grain White

Difficulty

Moderate

Ingredients

1 tablespoon Riceland Rice Bran Oil, plus more for frying

1 medium white onion, diced

Salt                

4 cups cooked Riceland Extra Long Grain Rice                    

1/2 cup grated parmesan cheese

1 tablespoon fresh picked thyme leaves

1/2 cup basil leaves, finely chopped

1/2 cup Italian flat leaf parsley leaves, finely chopped

3 large eggs

1/2 pound Fontina cheese, diced into 1/2-inch cubes

1 cup all-purpose flour

1 cup Panko bread crumbs

Pepper

Preparation

  1. Heat oil in a saute pan. Add the onion, sprinkle with salt to help release the juices and sweat until soft and translucent.
  2. In a large bowl combine the rice, cheese, herbs, and 1 beaten egg and mix together well with a wooden spoon.
  3. Form the rice mixture into 1 1/2-inch balls, pressing 1 cube of Fontina cheese into the center as you form the balls. Press the balls together in the palm of your hands so that they are compact.
  4. Set out 3 bowls, one for the flour, one for 2 beaten eggs and one for the Panko bread crumbs. Dip each rice ball into flour, then egg and then Panko.
  5. Heat about 4 cups oil to 350 F in a small pot.
  6. Carefully place rice balls in oil and cook until golden brown, turning them regularly so that they brown evenly, about 1 minute.  Do this in batches so that you do not overcrowd the pot.
  7. Remove the rice balls and place on paper towel on a rack to drain. Sprinkle with salt and pepper and serve with toothpicks on a platter while still warm.