Comments on: Italian (Sicilian) Rice Balls w/ Chicken, Peas & Tomato Sauce

By: itil certification path

itil certification path — Thu, 08 Dec 2011 22:25:18 +0000

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By: Mercina

Mercina — Mon, 26 Jul 2010 02:33:43 +0000

That’s great! Thanks for your support

By: Mathew Walding

Mathew Walding — Mon, 14 Jun 2010 21:29:38 +0000

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By: Bruce

Bruce — Wed, 19 May 2010 16:47:32 +0000

About How many servings does it make?

By: Daisy

Daisy — Tue, 02 Mar 2010 03:56:47 +0000

About How many servings does it make?

By: Michele

Michele — Sat, 30 Jan 2010 13:16:07 +0000

Arancini Siciliani…..originally made with saffron,which gives the rice an orange color…giving them the name “little oranges,or Arancini”

By: Idelissa

Idelissa — Thu, 28 Jan 2010 19:08:52 +0000

I cant wait to try this. I am looking for meat free recipes to cut down on meat for my family, I think these would be tasty even with out the meat. I wonder if plunging them in sauce like traditional meatballs would ruin them? Already printed it out, cant wait to try!

By: The Duo Dishes

The Duo Dishes — Mon, 17 Aug 2009 19:15:04 +0000

Agreed that the sauce inside is a good idea. A must try!

By: Joan Nova

Joan Nova — Sun, 16 Aug 2009 15:20:19 +0000

Molto buono! The balls are perfect in size, color and doneness. I learned 2 things here: 1) I never thought about putting some sauce inside and 2) that you can buy ‘sticky’ rice. I had it in Thailand where they serve it as a dessert with mango and sesame seeds. I’m going to have to check my Asian market. It makes a lot of sense for this application.