Arancini (Rice Balls) with Marinara Sauce
Arancini are crispy fried Italian rice balls with a melted mozzarella center, served warm with marinara sauce. This recipe transforms leftover rice into a restaurant-quality appetizer or side dish.
Arancini are crispy fried Italian rice balls with a melted mozzarella center, served warm with marinara sauce. This recipe transforms leftover rice into a restaurant-quality appetizer or side dish.
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Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.
Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
Serve the arancini warm with a side of warm marinara sauce.
I've made arancini with many types of rice, but some varieties prove more successful than others. For example, regular old Uncle Ben's will only work if it's particularly sticky. The best rice for arancini is actually sushi rice (despite how unauthentically Italian that may be!) because it is much more glutinous so it's easy to work with.
Make sure you really squeeze the arancini together to make them as compact as possible. This will ensure the arancini hold their shape when frying.
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Written automatically by CookOS, not by the creator.
Store cooled arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through and crispy.
thermometer (to check oil temperature at 375°F) · slotted spoon (to remove arancini from hot oil)
Written automatically by CookOS, not by the creator.
Sushi rice works best because it's glutinous and holds together easily. Regular white rice like Uncle Ben's only works if it's particularly sticky. Avoid dry rice varieties.
Yes. Form and bread the arancini up to 24 hours ahead, then refrigerate on a parchment-lined tray before frying. Fry cold or at room temperature for best results.
Heat the oil to 375°F. Use a thermometer to check; if the oil isn't hot enough, the arancini will absorb oil and become greasy rather than crispy.
They need to be squeezed very firmly into compact balls. If they're loose or crumbly, they'll break apart in the hot oil. Squeeze until the mixture holds together tightly.
Yes. Freeze breaded arancini on a tray, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding a minute or two to the cooking time.
