Arancini (Italian Fried Rice Balls)
Make Arancini (Italian Fried Rice Balls) once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 1 lb Arborio rice, this is the type of rice used to make risotto
- 4 oz Mozzarella, grated
- ¼ cup Grated Parmesan cheese
- Black Pepper
- 4 oz Ham, chopped
- 1 tbsp Butter, chopped
- 10 ½ cup Breadcrumbs
- 1 cup All purpose flour
- 2 Eggs
- A little olive oil
- Vegetable oil for frying
- 2 cup Your favorite marinara sauce
Method
- Boil the rice in salted water until soft. Drain it well.
- Mix in the grated cheese and some freshly ground black pepper. Let it cool.
- Prepare filling by combining chopped ham and butter.
- Spread the breadcrumbs in a plate or a serving tray. Spread the flour on another plate.
- Put the eggs in a bowl and beat them a little.
- Spread a spoonful of the cooled rice it in your hand. Add some filling in the middle, and use your other hand to close the rice over the filling. Set aside.
- Continue shaping rice balls with the remaining rice and filling. The finished balls should be the size of a small lemon.
- Roll the balls in the flour. Dip them in beaten egg. Roll in the breadcrumbs to coat.
- Heat a few inches of oil in a large pan. Fry the balls, turning occasionally, until golden brown all over.
- Place finished arancini on paper towels to remove excess oil.
- Warm up the marinara sauce.
- When ready to serve, spoon some sauce on the serving plates. Place 3 to 4 arancini on each plate, and serve right away.
Tips for the best Arancini (Italian Fried Rice Balls)
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Italian base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve with a simple green salad and good bread to mop up the sauce.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Arancini (Italian Fried Rice Balls) recipe hard to make?
It is rated hard: 12 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Can I make Arancini (Italian Fried Rice Balls) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for arborio rice?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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