Print

Classic Cheesy Arancini: Italian Fried Rice Balls

Close-up of crispy fried rice balls, one broken open revealing melted cheese inside.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, golden Italian rice balls stuffed with melted mozzarella. This recipe uses leftover cooked rice to create a satisfying appetizer or snack.

Ingredients

Scale
  • 3 cups cooked, cold risotto rice (or leftover cooked short-grain rice)
  • 1 cup mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 cup plain breadcrumbs (Panko recommended for extra crispiness)
  • Vegetable oil, for frying
  • Salt and black pepper to taste

Instructions

  1. Prepare the rice mixture: In a bowl, combine the cold rice, Parmesan cheese, salt, and pepper. Mix gently.
  2. Form the balls: Take about 2 tablespoons of the rice mixture in your hand. Flatten it slightly, place one cube of mozzarella cheese in the center, and carefully mold the rice around the cheese to form a tight ball, ensuring the cheese is completely sealed inside.
  3. Set up the dredging station: Place the flour in one shallow dish, the beaten eggs in a second dish, and the breadcrumbs in a third dish.
  4. Coat the rice balls: Roll each rice ball first in the flour, shaking off any excess. Then dip it completely in the egg wash. Finally, roll it thoroughly in the breadcrumbs, pressing lightly so the crumbs adhere well. Place coated balls on a tray.
  5. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed 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.
  6. Fry the arancini: Carefully lower 3 or 4 rice balls into the hot oil, making sure not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy.
  7. Drain and serve: Remove the fried rice balls with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve warm immediately so the cheese is melted.

Notes

  • Using cold, day-old rice works best as it holds its shape better during frying.
  • If you do not have risotto, plain cooked short-grain white rice works well for this recipe.
  • For an extra layer of flavor, you can mix 1 tablespoon of finely chopped fresh parsley into the rice mixture.

Nutrition

Find it online: https://cookingzenith.com/rice-balls-cheesy-arancini-fried-appetizer-recipe/