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Baked ARANCINI (Italian Rice Balls)
2 cups cooked white rice, cooled (leftover sticky rice is good)
1/2 cup fresh grated Parmesan………………….3 eggs
8 small cubes fresh mozzarella………………….1 cup Italian-style breadcrumbs
1 tsp. fresh rosemary, minced…………………...3-4 fresh basil leaves, minced
Olive oil non-stick spray............................................Kosher salt (if needed)
Optional: 1 cup store-bought or homemade marinara sauce (for dipping)
TIP: If you don't have 2 cups of leftover rice, just use 1 egg in the rice mixture and add some more Italian breadcrumbs to it, until it's a sticky mixture that will form (and keep shake) a ball.
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Preheat oven to 400 F. Line a baking sheet with parchment paper.
Whisk together 2 eggs in a small bowl & set aside * Put the bread crumbs in a small, deep bowl and set aside *
Combine the rice, Parmesan, herbs and 1 egg (plus some Kosher salt, if it needs it for taste) in a medium bowl and use your hands to thoroughly combine the mixture. Use an ice cream scoop for each ball, squeezing it firmly and stuffing one cube of mozzarella completely inside each ball. (seal the rice as well as possible around the cheese, so it won't leak during baking). Repeat to form 8 Arancini.
Roll each Arancini in the eggs and then in the breadcrumbs, shaking off any excess. Put them on the baking sheet and spritz with the olive oil cooking spray. Bake for about 20-22 minutes (watch carefully, so you don’t burn them). {If you want them crunchier, you can broil them for 2-3 minutes afterwards too.} Serve hot. ** TIP: If you want to make these ahead, just bake for about 17-18 minutes, then reheat for 2 minutes in the microwave.
You can serve these as a side dish, or an appetizer with the warmed marinara sauce as a dipping sauce.