Arancini (Sicilian stuffed rice balls)

Prepare these several hours before you plan to fry them since they need to be chilled after assembling. This makes 4 arancini. The authentic filling calls for chopped cooked chicken livers, but my family never liked them that way. Play around with fillings your family would enjoy!

Cook: 1 C. rice in 2 C. water w/1 Tblsp. olive oil & salt- until done. Set aside and cool off a bit.

While the rice is cooling make filling & then set it aside. In a small bowl combine:
1 Tblsp. ricotta (OR cream cheese - this is to bind the filling together)
2 Tblsp. grated pepperoni (OR sopressata OR cooked Italian sausage OR chopped chicken livers)
1 clove finely minced garlic
1/2 C. grated mozzarella
1/2 C. cooked peas (fresh or frozen)
Fresh ground pepper (be careful about adding salt- the pepperoni or meat tends to be salty enough)

Back to the cooled rice:
To the cooked rice, season with salt & pepper, 1/4 tsp. garlic powder, 1/4 cup grated parmesan cheese & 1 tblsp. minced basil.
Mix in 1 egg & stir ingredients together so that the rice holds together when lightly packed into your hands.
(Saffron is added to the rice often, so if you like the taste/appearance of saffron, add a small amount. Otherwise, leave it out - it won't affect the recipe, but gives the cooked rice a bright yellow color.)

Now it's time to assemble the arancini. Divide the rice in 4 parts. Divide the filling into 4 parts.

Take 1/4 of the rice and form it into a ball. Using your thumb or finger, make an indentation in the rice large enough to put 1/4 of the filling inside. Add the filling and then bring the rice up and around the filling, completely encasing it. Repeat this with the other 3 parts of rice & filling.

Get 2 small cereal bowls. Put the white of one egg in one bowl & mix lightly with a fork. In the other bowl, add 1 cup breadcrumbs (plain or seasoned; your call).

Take the rice balls one at a time, coat the entire ball with egg white and then coat it in breadcrumbs, making sure it's completely covered. Set the balls on a plate, cover with plastic wrap & chill in the 'fridge for at least an hour or 2.

FRYING the arancini:
Heat 2" of vegetable oil in a 2 qt. saucepan until hot enough to fry. TEST with a pc. of bread to make sure it's hot enough to use!! Carefully lower one arancini into the oil & gently turn it so that it cooks evenly all around - 4-5 minutes - until the outside of the arancini turns a lovely golden brown.
Remove the arancini to a rack to cool for a couple minutes before serving. They're delicious plain or with your favorite marinara sauce spooned next to them.