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The rice balls

by Ada Parisi
5 min read

Quiet, I have not betrayed my beloved arancini, but I have to admit that even the rice balls have their sex appeal. I'm talking about the supplì Romans ' the phone ', that is, those who hide inside a piece of mozzarella, When you open them in two, row as if it were a telephone wire. I have to say I really appreciate them, are simple, lightweight version of arancini and can be very tasty if the tomato sauce with the rice is seasoned is artfully done. Ideals in miniature for an aperitif finger food, are great in normal format for a casual dinner with friends.

Serves about 10 Suppli:

  • 300 g of Arborio rice
  • 750 ml of tomato puree
  • 6 Tablespoons extra virgin olive oil
  • a clove of garlic
  • half a stalk of celery
  • 100 grams of shredded PDO parmigiano Reggiano
  • salt to taste
  • a pinch of sugar
  • 200 grams of milk flavor

for the Breading

  • enough flour
  • stale breadcrumbs as required
  • 2 whole eggs
  • salt to taste
  • peanut oil for frying as required

Prepare the tomato sauce by putting in a casserole the oil, clove of garlic, the stalk of celery, the tomato sauce, the salt and a pinch of sugar and cook until the sauce is thick and well pulled. Boil the rice in salted water and drain it al dente, Why then should be fried, and season it with the tomato sauce and Parmesan cheese, then spread it out on a platter in a thin layer, so it gets cold.

Meanwhile, dice the mozzarella and wring it well to make them lose the liquid. To make rice balls, get your hands a little’ tomato rice, crush it and put in the Middle a little’ mozzarella fior di latte, then cover with more rice and manipulate all by compacting until oval-shaped croquettes and some’ stretched. Do this with all the rice.

To bread the rice balls, put the flour on a plate, in another stale breadcrumbs and in the third the beaten eggs and lightly salted. Pass the rice balls with care first in flour, then in beaten egg and finally in breadcrumbs. Do rest your rice balls in the refrigerator for an hour and then FRY them in peanut oil. The cooking time will be about 5 minutes or until they are golden. Serve immediately.


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Alessandra 23 February 2015 - 11:10

They always come and dine with me , you ruined it with your recipes that I love, I started with the carrot cake and ginger that I brought to the work, was a success from “promotion” …. . I'm sure soon realize your dream of a restaurant in Rome, Call me, I want to be a fan ! The rice balls in Rome are a tradition especially if the sauce is made with the “the ingredients” chicken, chicken livers, Kidney, heart etc, people who like is of course welcome a touch of these even next to mozzarella that will become the phone. A big affectionate thanks and compliments.

Sicilians creative in the kitchen 23 February 2015 - 12:25

Hello Alessandra thanks really! You made a good start on Monday, thing to me hard 🙂 and thank you for making carrot and ginger cake, Perhaps one of my favorites! So far I had not had any feedback and thought I was sleeping alone and forgotten! Open a restaurant I don't know, but I'm thinking the home restaurant and tasting home cooking classes… is something that I blend in a little head… I love the rice balls (and pasta) with chicken giblets, now in Rome I find rarely… I'll try to make it at home and you will see it on the blog! A great big hug, ADA

Mila October 27, 2014 - 15:43

Too tempting!!!!!!

Sicilians creative in the kitchen October 28, 2014 - 13:00

But thanks! They are one of the favourite dishes of my father, When in Rome wants them always find home! I embrace you!ADA


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