Arancini Rice Balls

Arancini Rice Balls


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Bite into the succulent and cheesy rice balls as an appetizer or just a pop able snack. Get lost in the crisp texture and serve with a sauce of your choosing.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 2 cups Water
  • 2 cups Rice, short grain
  • 1 tbsp Saffron
  • 1/4 Parmesan Cheese
  • 2 tbsp Butter
  • 2 Eggs
  • Salt
  • Pepper
  • ½ cup Mozzarella, diced
  • 2 tbsp Flour
  • 4 tbsp Breadcrumbs
  • Oil

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To start, begin with putting water into a pot with rice and a pinch of salt. Bring the pot to a boil and then cook on a low heat, stirring frequently, until all of the water has been absorbed.
Add the saffron and Parmesan to the rice mixture, and stir until dissolved. Let cool for about 3-5 minutes then stir in the butter and 1 egg.
Whip the second egg in a bowl and season with salt and pepper.
Roll the cooled rice into 10 balls about the size of a golf ball. Make an indentation in the center with your finger and fill with the peas. Cover the opening with rice.

To fry, coat the rice balls with flour and roll first in egg, then in breadcrumbs.
Fill a large skillet with oil, at least 2-inches deep, and heat on medium heat. Fry the rice balls, 2-3 at a time until golden. Drain the rice balls over kitchen paper.
Let cool and Serve.

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