Arancini di Riso
Arancini di riso are Sicilian fried rice balls with Parmesan, peas, mozzarella, a breadcrumb crust, and a crisp golden shell.
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1 hr 20 mintotal
50 min hands-on30 min hands-off
Prep 25 min · Cook 25 min
- Serves
- 4
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 4 servings.
You'll need: Stovetop.
Includes 30 minutes of cooling time for the cooked rice mixture so the arancini shape cleanly before coating and frying.
Method
Cook the rice with measured water and part of the salt until soft and slightly sticky. Let it cool.
Mix the cooled rice with butter, Parmesan Cheese, cooked green peas, black pepper powder, and remaining salt.
Take a small portion of rice mixture, flatten it, place a mozzarella cube in the center, and shape into a ball.
Coat each ball with all-purpose flour, dip in beaten egg, then roll in breadcrumbs.
Heat oil over medium heat. Fry the arancini in batches until golden and crisp.
Drain on absorbent paper and serve hot.
How to tell it's done
Arancini should be crisp outside, soft inside, and lightly cheesy in the center.
Getting it right
Tip
Cool the rice mixture well before shaping; warm rice can fall apart while coating.
What to serve it with
Serve hot as a snack or party appetizer with tomato sauce.
Common mistakes
- The arancini split open in the oil.
- Cool the rice well, press firmly around the mozzarella, and coat completely with flour, egg, and breadcrumbs.
Substitutions
- Use sticky cooked rice so the balls hold shape.
- Do not overfill with cheese; too much filling can leak while frying.
- For a lighter version, shallow frying is possible, but the shape and crust will be less even.
Storing and reheating
Refrigerate cooked arancini for up to 3 days and re-crisp in an oven or air fryer. Freeze shaped uncooked arancini for up to 1 month.
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