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Golden Arancini Di Riso Rice Balls

These crispy rice balls transform leftover rice into an irresistible Italian treat. With a crunchy breadcrumb exterior giving way to creamy, cheesy rice and a melty mozzarella center, they work perfectly as an appetizer, snack, or even a main dish paired with a fresh salad.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Vegetable oil for deep-frying
  • 2 large eggs beaten
  • 2 cups cooked rice cooled (day-old rice works best)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups Italian seasoned breadcrumbs dried; or use plain breadcrumbs with Italian herbs
  • 2 ounces mozzarella cheese cut into 1/2-inch cubes
  • Salt to taste

Equipment

  • Heavy large saucepan
  • Mixing bowl
  • Slotted spoon
  • Paper towels

Method
 

  1. Heat enough vegetable oil in a heavy large saucepan to a depth of 3 inches. Bring the oil to 350°F over medium heat.
  2. In a large bowl, combine the 2 beaten eggs, 2 cups of cooled cooked rice, 1/2 cup grated Parmesan cheese, and 1/2 cup of Italian seasoned breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
  3. Take about 2 tablespoons of the rice mixture and form it into a ball approximately 1 3/4 inches in diameter. Press your thumb into the center to create a pocket and insert a 1/2-inch cube of mozzarella cheese. Gently close the rice around the cheese and roll the ball between your palms to seal.
  4. Roll each ball in the remaining Italian seasoned breadcrumbs, ensuring there are no bare spots that could allow oil to seep in during frying.
  5. Working in batches to avoid overcrowding, carefully drop the rice balls into the hot oil. Fry them for about 4 minutes, turning occasionally with a slotted spoon until they are evenly browned on all sides. Transfer the balls to a plate lined with paper towels to drain excess oil and immediately sprinkle with a pinch of salt.
  6. Allow the arancini to rest for 2 minutes before serving to let the molten cheese inside set slightly.

Notes

This recipe is ideal for using up leftover day-old rice, which gives the mixture added cohesion. You can experiment by swapping Parmesan with pecorino or asiago and substituting mozzarella with fontina or provolone for a different flavor profile. If you prefer a lighter version, try baking the rice balls at 425°F for 20-25 minutes after a light spray of oil instead of deep-frying. They pair beautifully with a zesty marinara sauce and an arugula salad for a complete Italian-inspired meal.