Serves 8

 

Rice Ball Filling:

3 ½ cups white rice, cooked

2 lbs. Biazzo Whole Milk Ricotta Cheese

1 lb. cups Biazzo Whole Milk Mozzarella, shredded on a box grater

½ cup whole milk

2 large eggs, beaten

1 tbsp. salt

1 tsp. freshly ground black pepper

 

Crumb Topping:

1 ½ cups panko breadcrumbs

½ tsp. salt

¼ cup extra virgin olive oil

 

Fresh Italian parsley, chopped, for serving

 

1. Preheat oven to 375 degrees.
    

2. In a large bowl, make the rice ball filling by combining the rice, ricotta, mozzarella, salt and pepper; stir well.
    

3. Transfer the rice and cheese mixture to a 5” x 9” casserole pan and spread to fill the pan in an even layer.
    

4. Make the topping.  In a small bowl, combine the breadcrumbs, salt and olive oil; toss to coat the crumbs in the oil.
    

5. Sprinkle the topping over the rice ball filling.
    

6. Bake until the filling is warm and the crumb topping is golden brown, about 15-20 minutes.