Italian Rice Balls (Arancini)
Crispy on the outside and creamy on the inside, these Italian Rice Balls are filled with melty cheese and savory flavor. Made with seasoned rice and coated in breadcrumbs, they’re perfect as an appetizer, snack, or comforting main dish.
Ingredients
Rice Base
- 1 ½ cups Arborio rice
- 3 cups chicken broth or vegetable broth
- 2 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ tsp salt
- ¼ tsp black pepper
Filling
- 4 oz mozzarella cheese cut into small cubes
- ¼ cup cooked ground beef or Italian sausage optional
- 2 tbsp marinara sauce optional
Breading
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
For Frying
- Vegetable oil for frying
Instructions
Cook the Rice
- Bring broth to a simmer in a saucepan. Add rice and cook until tender and liquid is absorbed.
- Stir in butter, Parmesan, salt, and pepper. Let rice cool completely.
- Mix in eggs once rice is cool.
Shape the Rice Balls
- Scoop about 2 tablespoons of rice into your hand.
- Add a cube of mozzarella (and meat if using) to the center.
- Gently roll into a tight ball.
Bread the Rice Balls
- Roll each ball in flour, then egg, then breadcrumbs until fully coated.
Fry Until Golden
- Heat oil to 350°F (175°C).
- Fry rice balls in batches for 3–4 minutes, turning until golden brown.
- Transfer to a paper towel-lined plate.
Notes
- Let rice cool fully before shaping to prevent falling apart.
- Don’t overcrowd the pan while frying.
- For a lighter version, air fry at 375°F for 10–12 minutes, turning once.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 3gFiber: 1gSugar: 1g
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