Rice balls made in Sicily

Rice balls made in Sicily
Description

Rice balls are one of the gastronomic specialities of the Sicilian cuisine. You can find countless variations but the classic one is with the ground meat ragu with peas filling. The ingredients below are to be considered for about 60 rice balls. We recommend to start with the preparation of the ragu, then cook the rice and then proceed with the assembly and the cooking. The result will definitely knock your socks off.

Ingredients
  • 6 shallots

  • 1,5 kg minced beef

  • 1 glass of white wine

  • 500 g of tomate concentrate

  • 450 g of frozen peas

  • salt

  • pepper

  • nutmeg

  • 3 kg of rice

  • 7,5 L of water

  • 3 saffron bags

  • 3 bouillon cubes

  • 200 g of butter

  • extra virgin olive oil

  • 250 g of shaved grana cheese

  • 00 flour (the finest flour) just enough to assembly

  • breadcrumbs just enough to assembly

Preparation
Rice balls made in Sicily

Chop 4 shallots with a mixer and cook for a few minutes with a little olive oil over low heat, in a fairly large pan.

Rice balls made in Sicily

Add the minced beef, increase the heat and let it brown.

Rice balls made in Sicily

Simmer ith a glass of white wine until reduced. Add a little salt, pepper and nutmeg.

Rice balls made in Sicily

Then add the tomato concentrate, the previously cooked peas and mix well.

If the mixture is too dry, add a little peas cooking water and cook for at least half an hour.

Rice balls made in Sicily

Take a large non-stick pan and brown 2 chopped shallots.

Rice balls made in Sicily

Pour the rice into the pot and mix.

Rice balls made in Sicily

Then add the butter cut into pieces and 3 boillon cubes.

Rice balls made in Sicily

Pour the water a little at a time and stir until the rice has absorbed it, letting a better fusion with the other ingredients, while it cooks.

Rice balls made in Sicily

When the rice is ready, add the grana cheese and mix thoroughly.

Rice balls made in Sicily

Roll out the rice on a countertop, add salt, pepper and some more cheese as you prefer.

Rice balls made in Sicily

Let it cool.

Rice balls made in Sicily

Then start making the rice balls, take a handful of rice on the palm of your hand and form a ball, as big as an orange.

Rice balls made in Sicily

Fill it with a little ragu, previously prepared.

Rice balls made in Sicily

Close rice balls by compacting well. For a better result moisten frequently your hands with water.

Rice balls made in Sicily

After this, pass through the rice balls into a batter made from water and flour, rather liquid.

Rice balls made in Sicily

Then do the same with the breadcrumbs.

Rice balls made in Sicily

Let heat plenty of seed oil in a pan. As soon as the oil is very hot, dip one or more rice balls so that they are completely surrounded with oil.

Rice balls made in Sicily

Let them fry until golden brown and then pull it out.

Rice balls made in Sicily

Your Sicilian Arancine are ready to taste!

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