Cheesy Rice Balls Recipe from Leftover Rice | Arancini Recipe

Cooked rice 2 Cup (32 tbs)
Shredded mozarella/Shredded cheese 1 Cup (16 tbs)
Black pepper To Taste
Corn starch 1 Tablespoon
Water 1⁄4 Cup (4 tbs) (or as needed)
Italian bread crumbs 1⁄2 Cup (8 tbs)
Vegetable oil 1 Cup (16 tbs) (For deep frying)

In a large bowl, add in rice, mozzarella and pepper. Mash with hands until smooth. Roll between palms to make small balls and set aside.
In a medium bowl, mix together water and corn starch to make a thin batter.
Dip the rice balls into the batter and dredge into Italian bread crumbs.
In a deep pan, heat the oil on medium – high heat and carefully tip in, cook until golden brown.

Serve the rice balls with your choice of condiment.

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