No need to throw out the pot of mushy rice.
2 cups Overcooked rice
1 tbsp Butter
1/3 cup Parmesan
Kosher salt & fresh ground pepper, to taste
1 Large egg, beaten
For the Filling::
1/2 cup Fresh cooked peas or thawed frozen peas
1/4 lb Mozzarella, cut into 1/2-inch cubes
For the Dredge::
1/4 cup All-purpose flour
2 Large eggs, beaten
1/2 cup Plain breadcrumbs
Fresh grated parm
Warm marinara sauce
If the rice is cold, reheat it in the microwave in a bowl just to warm through, about 30 seconds to 1 minute. Stir in the butter and parmesan cheese. Taste and season with salt and pepper if needed. If the rice is still hot, let cool slightly and then stir in the egg.
With lightly damp hands, scoop about 3 tablespoons of the rice mixture and roll into a ball (you can use a #20 scoop). Press and make a depression in the middle of the ball. Add about 1 teaspoon of the peas in the middle, along with a cube of mozzarella. Enclose the filling by surrounding with the rice; reshape into a ball. Repeat with the remaining rice.
Coat the rice balls: Place the flour, beaten eggs, and breadcrumbs in 3 separate shallow bowls. Place each ball into the flour first, shaking off excess, then into the eggs, and finally into the breadcrumbs to coat completely. Refrigerate for at least 30 minutes to firm up the arancini.
Fill a pot with about 2 inches of oil for deep frying and heat to 350 F. Fry the coated rice balls in batches, turning occasionally for even browning, until crisp, golden brown, and heated through, about 4 minutes. Drain on a paper-towel-lined plate and sprinkle with salt. Top with grated parmesan and serve with warm marinara sauce on the side.
You've put on a big pot of rice for dinner and suddenly it's turned into a mushy, overcooked mess. So what do you do with overcooked rice? No need to throw it away. Here's how you fix it. Make fried arancini balls with your overcooked rice! This recipe fills the arancini balls with peas and mozzarella, and the rice is given some help with butter and parm. You'll forget about messing up the rice in the first place.