These fried morsels are an Americanized version of Sicilian arancini. Much of their flavor comes from the liquid in which the rice is cooked.
1 cup whole milk
1 cup long-grain white rice
2 tablespoons paprika
1 teaspoon dry mustard
2 tablespoons unsalted butter
4 scallions, white parts and 2 inches of green tops, chopped
1/2 red bell pepper, seeds and ribs removed, and finely chopped
2 large eggs
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 cups grated cheddar cheese
Salt and freshly ground black pepper to taste
1 cup plain breadcrumbs
3 cups vegetable oil for frying
For dipping:
1 cup Herbed Tomato Sauce or purchased marinara sauce, heated
1. Combine 1 cup water, milk, rice, paprika, and mustard in a saucepan, and stir well. Bring to a boil over medium-high heat, stirring occasionally. Cover the pan, reduce the heat to low, and cook for 15 to 18 minutes, or until liquid is absorbed and rice is tender. Remove the pan from the heat, and set aside.
2. While rice cooks, heat butter in a small skillet over medium-high heat. Add scallions and red pepper and cook, stirring frequently, for 5 minutes, or until vegetables soften.
3. Whisk eggs and thyme in a mixing bowl, and stir in rice, vegetable mixture, and cheese. Season to taste with salt and pepper, and mix well. Scrape mixture into a 9 × 13-inch pan, and refrigerate for at least 1 hour, or until well chilled.
4. Place breadcrumbs in a shallow bowl. Make mixture into 11/2-inch balls, roll balls in breadcrumbs, and repeat until all of rice mixture is used.
5. Heat oil in a deep-sided saucepan or deep-fryer to a temperature of 375°F. Preheat the oven to 150°F, and line a baking sheet with paper towels.
6. Add rice balls, being careful not to crowd the pan. Cook rice balls for 3 to 4 minutes, or until browned. Remove balls from the pan with a slotted spoon, and drain well on paper towel–lined baking sheet. Keep fried rice balls warm in the oven while frying remaining balls. Serve immediately, accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The rice balls can be prepared for frying up to 1 day in advance and refrigerated, tightly covered. They can also be fried in advance; reheat them in a 400°F oven for 5 to 7 minutes, or until hot and crusty again.