Arancini: Italian Rice Balls
These crispy Italian rice balls with gooey mozzarella centers are perfect for snacks or appetizers. So easy and irresistible!
Equipment
- Mixing Bowl
- Frying Pan
- Slotted Spoon
- Paper Towels
- Cookie sheet
Ingredients
- 2 eggs beaten
- 2 cups cooked rice leftover rice works perfectly
- 4 oz. mozzarella cheese cut into ½-inch cubes
- 1 cup seasoned bread crumbs
- 2 tablespoons olive oil
Instructions
- In a mixing bowl, combine the 2 cups of cooked rice and 2 beaten eggs. Mix well until the rice is fully coated with the eggs.
- Gently fold in the mozzarella cheese cubes into the rice mixture. Make sure to distribute the cheese evenly throughout.
- With clean hands, take a handful of the rice mixture and shape it into a ball, about the size of a golf ball, encasing a piece of mozzarella in the center. Repeat until all mixture is used.
- Roll each rice ball in the seasoned breadcrumbs until fully coated.
- Heat the 2 tablespoons of olive oil in a frying pan over medium heat until hot enough to sizzle the arancini.
- Carefully place the arancini in the hot oil, a few at a time. Fry for about 3-4 minutes on each side until golden brown and crispy.
- Remove the arancini using a slotted spoon and place on paper towels to drain excess oil. Serve warm.
Notes
- Use brown rice instead of white rice for a healthier option.
- Swap mozzarella for fontina or provolone cheese for different flavors.
- Freeze uncooked arancini on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat cooked arancini in the oven for best texture rather than microwaving.
- Make a vegan version using plant-based cheese and flaxseed meal with water instead of eggs.