Arancini di Riso - Italian Rice Balls

Arancini di Riso - Italian Rice Balls

These Italian Arancini di Riso aka Arancini Siciliani are made with rice and stuffed with ground beef in sauce, peas and mozzarella cheese. And, yes, these are the ingredients that comfort food is made from.

Rice Balls are often served as an appetizer and topped with a Marinara Sauce, for a delicious tangy flavor.

If you like rice then you will want to try my recipe for Braciole di Riso, my Riso al Forno or Seafood Risotto.

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Prep Time 30

Cook Time 30

Total Time 1

Course Sides and Sauces

Cuisine Italian

Servings

Calories 220 kcal

Equipment

Ingredients

1 cup Arborio rice uncooked
3 extra large eggs
3 tbsp marinara sauce or 1 tbsp tomato paste (optional)
½ cup parmesan cheese
salt to taste
¼ cup peas cooked
¼ cup ground beef in tomato sauce (pre-cooked, optional)
½ cup mozzarella (or 4 cubes of mozzarella)
1 cups breadcrumbs
vegetable oil (for frying)

Instructions

Cook the rice on the stove top or in a rice cooker until al dente or almost cooked through. Drain rice and rinse with cold water to stop the cooking process.
Place the cooled rice in a large bowl. Add eggs, parmesan cheese and the tomato sauce or tomato paste . If you don't have tomato sauce/paste on hand, skip it! Place the breadcrumbs in a small bowl.
Place about 3 heaping tablespoons of rice in the palm of your hand, make a hole in the centre and stuff peas (and ground beef in sauce) and mozzarella in the hold. You can also combine all of the stuffing ingredients together ahead of time. (ground beef in sauce is optional)
Place a little more rice on top and squeeze the rice with both hands to form a ball, turn and press as you shape the ball.
Place the ball of rice into the bowl of breadcrumbs and cover the rice ball with breadcrumbs. You can pick it up too and press the rice ball in the palm of your hands to make sure the breadcrumbs stick well.
Carefully place the rice ball on a tray or plate and let rest while you make the other arancini.
Fry the rice balls in a deep fryer or in a medium sized saucepan at 325℉ until golden brown (about 5 minutes). Once golden transfer using tongs onto a plate lined with paper towel to absorb excess oil. Serve with marinara sauce (optional)

Notes

Top Tips

Do not overcook the rice.

Drain your rice and let it sit in the colander and cool down completely. You will not be able to use the rice right away because [hot rice ] plus [raw eggs] equals rice scramble!

These Italian arancini rice balls can be fried in a deep fryer or a saucepan that has at least 3 inches of vegetable oil. For best results use an oil that has a high smoke point. Your oil should be at least 325°F hot.

If you do not have a thermometer, test the oil by placing some leftover rice or a little bit of breadcrumbs in the oil and when the oil reacts by fizzing, it should be ready.

Nutrition

Serving: 1Calories: 220kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 88mgSodium: 300mgPotassium: 102mgFiber: 1gSugar: 1gVitamin A: 234IUVitamin C: 0.4mgCalcium: 147mgIron: 2mg

Keyword arancini, rice balls, riso

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