So here’s a great little treat to help beat your winter-time blues. They’re called Polpetti di Riso or Rice Meatballs. Not to be confused with Arancini, this is a much simpler, peasant recipe and a real crowd pleaser. You’ll see that the ingredients resemble those of a meatball recipe, hence the name. When I make these, I have to make them by the “bushel”. Everyone just loves them and I hope you do too!

Polpetti di Riso

2          cups     Long Grain Rice

8          cups     Water

½         cup       Bread Crumbs

½         tsp        Salt

¼         tsp        White Pepper

½         tsp        Granulated Garlic

2          Tbl.      Chopped Fresh Parsley

1          cup       Grated Cheese (Romano, Parmigiano, etc…)

3                      Eggs

Put the rice and the water into a large pot and bring to a boil. Reduce the heat and simmer for 20 minutes or so or until the rice is tender. Then, drain the rice in a colander (or a scola pasta) and run a little cold water over the rice for a few seconds to help cool it down.

Then, mix all of the ingredients together until well combined.

Wet your hands with a little water and roll some of the rice mixture about the size of a golf ball. You can flatten them a little to form a patty or make then a little oblong to resemble and “Old School” meatball.

Fry the polpetti in a couple inches of oil heated to about 350° until golden brown on both sides. Allow them to cool before serving.  

Buon Appetito!!