The RICE SUPPLÌ WITH PUMPKIN are a colorful and indulgent autumn variation of the classic Roman street food. In this version, the velvety sweetness of the pumpkin combines with the creaminess of the rice to create a soft, aromatic mixture with a golden color.
At the center, an irresistible molten mozzarella heart offers that surprise that wins you over at the first bite, while the crunchy breading gives the right contrast of textures.
Perfect as an appetizer, finger food, or a playful main dish, these supplì are an original way to bring autumn flavors to the table with a touch of creativity and plenty of taste.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10Pieces
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.6 oz delica pumpkin (weight after cleaning (about 1 1/4 cups))
- 1 1/4 cups Carnaroli rice
- 4 1/4 cups vegetable broth
- 1/4 golden onion
- as needed extra virgin olive oil
- 1/2 cup (grated) Parmesan cheese
- 1 1/2 tbsp butter
- to taste salt
- to taste black pepper
- 4.4 oz mozzarella (or another stringy/melting cheese)
- 1 egg
- as needed all-purpose flour
- as needed breadcrumbs
- 2 1/8 cups vegetable oil (for frying (about 16.9 fl oz))
For the rice supplì with pumpkin you will need
- 2 Pots
- 1 Pan
- 3 Bowls
- Paper towels
- 1 Wooden spoon
- 1 Skimmer
Preparation of rice supplì with pumpkin
Clean the pumpkin, remove the seeds and cut it into cubes. In a pan with a drizzle of oil, gently soften the onion and add the pumpkin. Cook for 10–15 minutes, adding some broth as needed, until the pumpkin is soft. Mash it slightly with a fork.
Add the rice and toast it for 1 minute, stirring continuously. Add the hot vegetable broth a little at a time until the rice is cooked (about 15–18 minutes).
The result should be dry, not creamy.
With the heat off, adjust salt and pepper and stir in the butter and Parmesan. Let cool.With slightly damp hands, take a spoonful of rice, fill with a stick of mozzarella (squeeze it lightly to remove excess water) and close to form cylinders or balls.
Coat the pumpkin rice supplì first in flour, then in the beaten, salted egg, and finally in breadcrumbs.
Fry the rice supplì with pumpkin in hot oil at 338°F until golden and crispy.
Alternatively, you can bake them in the oven at 392°F for 20–25 minutes, turning halfway through, or cook them in an air fryer at 374°F for 12–15 minutes, spraying a little oil on the surface.
Drain them on paper towels and serve hot, with the molten center.
