One of my favorite Italian restaurants serves rice balls, & I love them! I was so excited to see this recipe. My family was having spaghetti tonight, and I thought it was the perfect time to try making these.It was nice that we had all the ingredients for them...no produce or weird ingredients. I added a clove of garlic. I was running low on time, so I only refrigerated the rice mixture for 50 minutes, and I baked the balls in an oiled pan instead of frying them, because baking is more healthy. They were a litte crumbly, but that was probably because of not refrigerating them long enough. I should also have put more breading on them. Overall, they were great, & they taste almost the same as the restaurant!

These were ok, but I doubled the amount of rice so the filler wasn't all bread crumbs. To those who complained of them being dry, try doubling the amounts of water and rice (2 cups) without making the mixture too mushy and they will turn out alright. You have to compact them tight and use less oil or else they will fall apart in the pan as our tester did, but overall these were lovely served on their own or as a substitute for pasta.

Well, I don't know what went wrong with this recipe. I followed it as written, but my results were hardly worth a picture (though I took one anyway). They fell apart while frying, and my end result was 8 little balls that survived. Not impressive. The taste was rather bland, and I'm disappointed I wasted a good amount of olive oil to fry these. Sorry for the poor review, but I do not recommend this recipe. I'm sorry.

These were not my favorite. turned out very dry.

I was very pleased to come across the recipe while searching for recipes containing rice. I used arborio rice and followed the recipe exactly and it yielded perfect results! You can easily fry with vegetable oil or a mixture of olive and vegetable oil. I stuffed the inside with ground beef from sauce, and some defrosted frozen peas, with a cube of mozzerella or fontina. Next I will put ham and cheese inside. Just a perfect recipe that I thoroughly enjoyed making. Tried it two days in a row. I broke them open and served them with sauce over the top and grated cheese! The best ever!!! I

MY CHILDREN ARE VERY PICKY BUT THEY BOTH LOVED THIS RECIPE. MY HUSBAND IS A BIG MEAT EATER AND HE SAID THE NEXT TIME WE HAVE THESE, I DON'T HAVE TO FIX A MEAT DISH. WOW!!! I DID ADD MOZZ CHEESE AND ITALIAN BREADCRUMBS AS SUGGESTED. ONE THING I DID THAT I DID NOT NOTICE ANYONE ELSE DOING, I ADDED MILK TO THE MIXTURE TO HOLD THEM TOGETHER AND I DID NOT ROLL THE BALLS IN BREADCRUMBS, I ADDED THE BREADCRUMBS TO THE MIXTURE. THEY TURNED OUT WONDERFUL!

I followed the recipe exactly. Very nice. Everyone liked them

Beautiful presentation (I used a cookie scoop to make balls so they were uniform). I will make again, but I found them to be a little bland. Maybe some cayenne? I did add garlic, but will try to punch up the cheese by using something tangy-er.

i tried this recipe added chopped green peper and mushrooms. it was delicious. The only thing i would chang about the recipe is the salt. From 1 teaspoon to half a teaspoon. Dip the rice balls in some sauce...IT WAS DELICIOUS

My family just loved these, though they were a bit of a pain to form into balls.

What a great recipe. Very easy to make. I put a piece of motzarella cheese in the middle of the rice ball. I also used Italian bread crumbs for more flavor.

awesome recipe! i did what other ppl suggested, and added mozarella cheese and garlic powder to the rice. also, instead of using bread crumbs, i found that just smashing some ritz crackers and adding italian seasoning did the trick just fine!

I made quite a few changes to this recipe & had great results. I added some grated cheddar cheese and some green onions for more flavor. Then I made the mix into patties instead of balls, I mixed the parmesan cheese in with the bread crumbs & coated the patties. After that I panfried them in olive oil instead of deep frying. They were really good served as a side dish with chicken. Even the kids enjoyed them. Thanks for the idea.

I made these rice balls but had a hard time to keep them from splitting although they were good. I put them in refrig for about a 1/2 hour thinking that might help them from falling apart when they hit the oil. Oh well, try, try again.

Great recipe..wonderful appetizer. Served these on SuperBowl Sunday and everyone raved. Can be made ahead and reheated or frozen for another day. I used dried basil instead of parsley and chicken broth instead of water. (My home made broth made from the remains of a roasting chicken I bought at the warehouse store.) Throw all the leftovers in a pot with a gallon of water, a carrot, a piece of celery, a medium onion, bring to a boil and cook for a hour. Season, drain the broth into containters, discard the other remains. Cool and then freeze the broth for other uses such as this. I also insert a cube of mozzarella in each ball before rolling in italian seasoned bread crumbs. At this point the balls can be refrigerated and cooked the next day if you so desire.

I've made these several times - and they are frequently requested by all family and friends! They are simple to make, the only thing I changed, is I flavor my bread crumbs with fresh garlic, fresh parsley, and romano cheese. Also I omitted the parmesean cheese and use Romano instead. GREAT RECIPE, EASY TO MAKE - HIGHLY RECCOMEND!!