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Old 07-06-2008, 08:25 PM   #11
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imho, arancini are not an everyday food for me. If I'm going to eat them, I want them done "right." Not a "light" version.
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Old 07-15-2008, 08:52 AM   #12
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Quote:
Originally Posted by suziquzie View Post
If you're interested Larry (or anyone) I have a lighter, baked version, whites only.
Not as great as fried but it works in a pinch!

Suzi could you post your recipe?? I have some leftover rice and wanted to try making some rice balls!!!
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Old 07-15-2008, 08:56 AM   #13
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it's from a cookbook I'll have to PM it...
hopefully I stil have a copy from what I sent to larry so I dont have to type it again!!!
Larry, did you make them yet?
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Old 07-15-2008, 09:23 AM   #14
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Arancini or suppli are the best way to utilize the leftover risotto from the previous day. We make risotto with carnaroli rice and it gets sticky enough to hold themselves together, then a piece of mozzarella in the centre will help as another binder. There is no need for eggs in the mixture though we do use some beaten eggs for the coating.
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Old 07-15-2008, 10:11 AM   #15
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My mom makes something similar and the yolk is helpful to bind them.
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Old 07-15-2008, 10:30 AM   #16
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Havnt made them yet. Too busy dreaming about those cucumbers in between treating patients but im sure ill give it a go soon.
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Old 07-15-2008, 11:10 AM   #17
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LOL Larry!!! I have this one tooth that...... :) kidding.
Do you still have a copy of it in your PM's?
If so could you forward it to GrantsKat I deleted it. Oops.
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