Cheesy Baked Arancini (aka: Rice Balls)

I have eaten my fair share of rice balls in my life – often homemade passed down for generations, and some within restaurants too! They seem taunting to make, but oh-my-goodness, once you try these puppies you’ll be enjoying them with your loved ones, and keeping a few reserved in the freezer for a quick thaw and go-to meal accompaniment or appetizer.

Makes 35 small rice balls

Ingredients:

• 1 Cup White Rice
• 1, 400 mL can Chopped Tomatoes
• 1 Small onion, chopped
• 2 Cloves garlic, peeled and minced
• ½ Cup Parsley
• Salt and Pepper to taste
• 1 Cup Shredded Mozzarella Cheese
• ¾ Cup Shredded Asiago Cheese (*or any other sharp white cheese)
• 1 Cup Flour
• 3 Eggs, beaten
• 1½ Cups Breadcrumbs (Seasoned if you prefer)

Directions:

1. Preheat the oven to 350^o Line a large baking sheet with parchment paper.
2. Prepare your tomato sauce. In a saucepan, add the chopped tomatoes, onion, garlic, parsley, salt and pepper. Bring to a boil and then lower the heat and simmer for 5 minutes. Remove the pan from the heat, and using a hand mixer or immersion blender, mix the ingredients to remove the majority of the chunks. Place back on the stove and keep at a low temperature to keep warm. Reserve 1 Cup of the tomato sauce for dipping.
3. Cook the rice – in a saucepan, place the rice along with 2 Cups of water. I often add 1 Tbsp of butter or olive oil to the water as well. Bring the rice to a boil over medium-high heat. Once at a boil, lower the heat and simmer to soak up all of the water, allowing the rice to cook. You may need to add more water if you find the rice is drying up and not fully cooked.
4. Meanwhile, in a large bowl, add the grated cheeses.
5. Add the rice and tomato sauce (ensuring you reserve about 1 Cup for dipping) to the grated cheese and stir well to incorporate all ingredients. The cheese will melt and appear stringy. Leave aside to slightly cool and make it tolerable to handle with your hands.
6. Place three separate dishes out on your counter, one for the flour, one for the beaten eggs, and one for the breadcrumbs to set up your assembly line.
7. Here’s where things will get a little messy – but oh-so-worth-it! I recommend to make all of your rice balls first, then roll them into the flour, egg and finally the breadcrumbs.
8. To make the rice balls: Place about 1½ Tbsp of the rice mixture into your hands. Roll the rice mixture around so that it forms a ball. Place on the parchment paper-lined baking sheet. Once all rice balls are formed, dip, each one into the flour, then coat with egg and finally roll in the breadcrumbs. Place them back on the parchment paper-lined baking sheet, maintaining the integrity of the ball shape as best as possible.
9. Once all rice balls have been dipped, place the pan into the preheated oven for 20 minutes, turning in between.
10. Once cooked, remove from the oven and place on a serving dish. Add the reserved tomato sauce in a small bowl for dipping or to pour on top if you desire.