Wednesday, July 7, 2010
My 'Mexican' Stuffed Sicilian Arancini di Riso - Mexican Style Rice Balls
I did a twist on the Sicilian Arancini di Riso Recipe. I decided to stuff them with beef that was seasoned with your everyday mexican spices. Next time I try these I am going to add lime zest and some juice to the rice along with some chopped cilantro to the rice as well. I will not add that to this recipe because the picture I am showing is made without it. However, if you want to be a bit daring go ahead without me! Don't forget to let me know! :) Hope you enjoy this recipe as much as my family did. Its a bit a work but well worth it in the end.
Vegetable Oil for frying.
2 large eggs beaten for blending
2 cups of cooked white jasmin rice, cooled.(lime zest, some lime juice and chopped cilantro is optional *FYI* you would add this after the rice is done cooking.)
1 1/2 cups of dried Plain Bread Crumbs or Panko breadcrumbs for an extra crunch.
2 ounces ground beef
1 tablespoon of chili powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of paprika
1/2 teaspoon of chipotle powder for a kick (this is optional if your dont want your filling spicey.)
Salt and Pepper for taste
Take a frying pan and spray with a thin coat of oil. Place the pan over medium heat. Once the oil is heated, cook the beef with the chili powder, garlic powder, onion powder, paprika, and chipotle powder. Break the meat as best as possible. Add a pinch of salt and pepper. Once the meat is completely done cooking. Let it cool. Pour 4 inches of oil in a deep pot and heat over medium. While the drying oil is heating up get a bowl and mix the beaten eggs into the rice along with 1/2 cup of bread crumbs. Place the remaining bread crumbs on a plate. Pick up 1 tablespoons of he rice mixture and a half ball in the palm of your hand. Create a small indent and pick of a small teaspoon of the meat mixture and fill the indent. Pick up another tablespoon of the rice and cover the meat to form a ball. Coat the ball in the breadcrumbs. After completing each ball, place on a chilled baking tray. Set the balls in the freezer for 10 minutes. Clean your area and prepare a baking tray or large plate with 3 layers of paper towels. Remove the balls from the freezer and in batches of 3 or 4(depending on the size of your pot- DO NOT PLACE TOO MANY AT ONCE)drop them in the hot oil cooking until brown, turning them frequently. This should take no longer than 4 minutes. Using a slotted spoon, transfer cooked balls onto your tray or plate layered with papertowels. Sprinkle a little bit of salt onto the balls once they are taken out of the oil so the salt sticks.