Not So Traditional Sicilian Rice Balls… made with CGR Rice Middlins

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Not so traditional Sicilian Rice Balls...made with Carolina Gold Rice Middlins

Author: Marco Costiglio

A DownEast North Carolina twist on a traditional Southern Sicilian Dish

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove of garlic, chopped
• 1 cup Carolina Gold Rice Middlins
• 2 ½ cups low sodium chicken stock
• 1/2 cup chopped prosciutto or ham
• 1/2 cup parmegiano-reggiano cheese
• 1 large egg
• fresh mozzarella cheese; nickel-size cubes or can use shredded
• 1 cup Tidewater Grain Rice Flour
• 3 large egg whites, beaten
• 2 cups Italian bread crumbs
• olive oil for frying

Instructions

Cooking the Middlins:

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté for about 3 minutes or until the onion is soft and translucent.
3. Stir in the rice middlins.
4. Add the chicken stock and bring to a boil then lower to a simmer.
5. Cook middlins until tender and all the liquid has absorbed, for about 20 minutes. Transfer to a bowl and cool completely.
6. Once cooled, stir in the grated parmesan cheese, beaten egg and prosciutto (ham)

Shaping and filling the balls:

1. Lay cooled middlins out evenly on a paper lined baking tray. Prepare a bowl with water so you can moisten your hands from time to time for easy rolling of the rice balls. Trust me and you can thank me later!
2. With moistened hands, scoop up 1/4 cup of the mixture and cup it in one hand. Use your other hand to flatten it slightly while making an indentation. Place a nickel sized portion of the mozzarella in the middle. Close your hand, making a fist and gently roll into a ball. If need, you can always add more rice.
3. Place the rice ball on a greased cookie sheet and repeat with the remaining middlins mixture.

Rolling the balls in flour, beaten egg whites and bread crumbs:

1. Prepare 3 medium sized bowls with Carolina Gold Rice Flour, whisked eggs and bread crumbs.
2. Roll each rice ball, first in the flour, then in the egg whites and finally in the bread crumbs,while turning to coat thoroughly. Place them back on a cookie sheet.
3. Cover with plastic wrap and then chill for 30 minutes.

Getting ready to cook:

1. In the meantime, line a cookie sheet with paper towels and place it next to your stove.
2. Pour oil in dutch oven or a deep frying pan to about 2 inches deep. Heat to 350°F. No thermometer? No problem. Drop a crumb in the oil. If it shakes and bubbles, you’re good to go.
3. Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil. Do not overcrowd them. Note: oil does not need to cover the balls entirely. Turn and flip until golden brown all around.
4. Fry the rice balls for about 2 minutes or until golden brown and crispy all over. You can also keep them warm in a 200° oven while you fry up the rest.
5. When ready, remove with the wire skimmer or spoon and place them on the prepared cookie sheet to drain. Repeat with the remaining rice balls.
6. Serve any way you like, as a main dish, side dish, hot or cold, with classic marinara sauce, or as is. Enjoy!