Reviewed: Feb. 13, 2008

These were not my favorite. turned out very dry.

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 25, 2008

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

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chez stacey

Home Town: Romeo, Michigan, USA

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Reviewed: Dec. 30, 2007

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!

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Kimberly Burns

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 30, 2007

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

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cook73

Cooking Level: Intermediate

Living In: Zabbar, Malta Island, Malta

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Reviewed: Oct. 21, 2007

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.

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COOKINGWITHLIZ

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Reviewed: Sep. 22, 2007

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

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Jacob J

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Reviewed: Aug. 28, 2007

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

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arciszewski

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Reviewed: Aug. 12, 2007

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.

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Colleen

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: North Royalton, Ohio, USA

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Reviewed: Jul. 24, 2007

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!

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lana

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 21, 2007

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.

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**wb**

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Reviewed: Feb. 26, 2007

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.

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KIT1

Home Town: Huntington, New York, USA

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Reviewed: Feb. 6, 2007

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.

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Winter Blossom

Cooking Level: Intermediate

Home Town: Pine Brook, New Jersey, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Aug. 22, 2006

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!!

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Snugglez043

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Reviewed: Apr. 15, 2006

these were good, but just too cheesy for our taste

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Kree

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Rome, Lazio, Italy

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Reviewed: Mar. 2, 2006

These are great! Yea it takes a little time, but it was definatley worth it! These are one of the best i've tasted! I added american cheese and I think it tasted really good! I keep making them because there pretty easy! I probably had it about 8x over the past month and I CANT get over the taste! REALLY REALLY DELICIOUS=)

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Amanda

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Reviewed: Dec. 15, 2005

I think I need to fry these instead of baking them, (I am getting a deep fryer for Christmas)and a great dipping sauce will go a long way. will try again.

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Jul. 14, 2005

These are so good I could eat them every day!! This is a good basic recipe and you can add stuff to it like mozzerella, peas, ground beef whatever you like with no problem. It helps to use arborio rice because it's stickier and helps the balls stay together better.

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JULIENNES

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Woodcliff Lake, New Jersey, USA

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Reviewed: Jun. 8, 2005

Although this recipe is time consuming, it is relatively simple to make. I used long grain rice, 'cause that was all I had, and omitted the parsley, adding a tablespoon of italian seasoning instead. These turned out awesome! The balls were a little salty for my taste, however, I don't usually put salt in recipes. I will definately be making these again! Very delicious!

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OTTOS2

Cooking Level: Expert

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Reviewed: Jun. 5, 2005

I have never made these before, nor have I had these before. It didn't wow me like I had hoped after reading all of the reviews. The rice stayed together well and presented well. I thought the flavor would be more pungent than it was. I think I will tinker with the seasoning amounts and try again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 13, 2004

Very good recipe. Make sure you use a small grain rice as it will hold together much better. I also found that letting the mixture sit for about fifteen minutes also helped. Thanks Vince!

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