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Classic Italian Arancini (Deep-Fried Sicilian Rice Balls)

Close-up of a fried rice balls cut in half showing melted cheese and peas inside.
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Make authentic, crispy Italian Arancini. These stuffed rice balls feature a savory filling, breaded exterior, and a soft, cheesy center.

Ingredients

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  • 3 cups cooked Arborio rice (cooled)
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 cup breadcrumbs (Panko recommended for extra crunch)
  • 1 pound ground beef or Italian sausage
  • 1/2 cup tomato sauce
  • 1/2 cup frozen peas
  • 4 ounces mozzarella cheese, cut into small cubes
  • Vegetable oil, for deep frying
  • Salt and black pepper to taste

Instructions

  1. Prepare the filling: Brown the ground meat in a skillet. Drain excess fat. Stir in the tomato sauce and peas. Simmer for 10 minutes. Season with salt and pepper. Set aside to cool completely.
  2. Prepare the rice mixture: In a large bowl, combine the cooled cooked rice, Parmesan cheese, and one beaten egg. Mix until just combined.
  3. Assemble the arancini: Take about 1/4 cup of the rice mixture and flatten it in your palm. Place a small cube of mozzarella and a spoonful of the cooled meat filling in the center. Gently fold the rice around the filling, shaping it into a tight ball about 2 inches in diameter.
  4. Set up the breading station: Place the flour in one shallow dish, the remaining beaten egg in a second dish, and the breadcrumbs in a third dish.
  5. Dredge each rice ball first in the flour, shaking off any excess. Dip it into the egg, allowing excess to drip off. Finally, roll it thoroughly in the breadcrumbs, pressing lightly to adhere.
  6. Heat the oil: Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  7. Fry the arancini: Carefully place 3 or 4 rice balls into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until they are deep golden brown and crispy.
  8. Remove the arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.

Notes

  • Use day-old, slightly dry rice for the best texture when forming the balls.
  • If you prefer a vegetarian version, substitute the meat filling with sautéed mushrooms and spinach.
  • For a quicker cooking time, you can bake the arancini at 400°F for 15-20 minutes instead of deep frying.

Nutrition

Find it online: https://spoonfulsnap.com/rice-balls-arancini-recipe-crispy-fried/