Arancini Italian Rice Balls

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Arancini is italian for orange, to describe how these rice balls are shaped. Serve with your favorite spaghetti or marinara sauce, with a handful of frozen peas mixed in :)

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Steps

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In large saucepan , combine rice , broth , and butter or margarine.

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Bring to a boil , stir to blend.

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Reduce heat , cover , and simmer until liquid is absorbed , about 15 minutes.

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Set aside to cool.

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Stir in egg yolks and parmesan.

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In small bowl , beat egg whites until frothy.

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Set aside.

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Cover and freeze rice mixture for 15 minutes to make them firmer to handle.

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Roll them with your hands to form balls.

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Push a small cube of mozzarella into center of each arancini , lightly pressing to seal each ball.

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Roll each arancini in beaten egg whites , then coat with bread crumbs.

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Preheat oven to 400 degrees.

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Heat oil in heavy skillet.

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Cook 8 rice balls at a time , about 4-5 minutes , turning frequently , to brown evenly.

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Place on baking sheet.

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Bake for 10 minutes.

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Serve with your favorite spaghetti sauce , to which you have added 3 / 4 cup to 1 cup of frozen green peas , uncooked.

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Ingredients

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long-grain rice, chicken broth, butter, eggs, parmesan cheese, mozzarella cheese, dried breadcrumbs, cooking oil