Rice Balls Stuffed with Cheese Pepperoni

Rice Balls Stuffed with Cheese Pepperoni




  1.  2 cups cooked Arborio rice (short-grain rice)
  2. 1/2 cup grated Parmesan cheese
  3. 1/2 cup mozzarella cheese, cut into small cubes
  4. 1/2 cup diced pepperoni
  5. 2 large eggs, beaten
  6.  1 cup breadcrumbs
  7.  1 cup all-purpose flour
  8.  Salt and black pepper to taste
  9. Oil for frying
  10. Marinara sauce for dipping


  1. Cooked Arborio rice, grated Parmesan cheese, a dash of salt, and black pepper should all be combined in a big mixing basin. Let the rice cool a little.
  2. Using your fingers, flatten a tiny bit of the rice mixture, then insert a cube of mozzarella cheese and a few diced pepperoni slices in the centre.
  3.  Using the rice, make a ball around the cheese and pepperoni. Make sure the rice covers the filling all the way.
  4.  Continue doing this until all of the rice mixture has been utilised.
  5. Divide the flour, breadcrumbs, and beaten eggs into three shallow dishes.
  6. Each rice ball is coated in breadcrumbs after being rolled in flour, dipped in whisked eggs, and lastly coated again in flour. Make sure the coating is uniform.
  7. Preheat the oil to 350°F (175°C) in a deep fryer or heavy-based pan.
  8.  Fry the rice balls in batches until the outsides are crispy and golden brown. Each batch should take around 3–4 minutes to complete.
  9.  To absorb extra oil, take the rice balls out of the oil using a slotted spoon and lay them on a paper towel.
  10.  Present the hot rice balls with dipping marinara sauce.
  11.  Savour your mouthwatering Rice Balls Filled with Pepperoni and Cheese!

The cheesy, gooey richness of these rice balls is well complemented by the savoury taste of pepperoni. They are a delicious snack or appetiser.

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