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Arancini Rice Balls

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Arancini Rice Balls are a classic Italian-inspired snack made from creamy rice formed into balls, stuffed with cheese or savory fillings, coated in breadcrumbs, and fried until golden and crisp. These rice balls are budget-friendly, easy to make, and perfect for entertaining, snacking, or turning into a full meal. Customizable and kid-friendly, this recipe transforms simple ingredients into a crowd-pleasing dish.

Ingredients

Scale
  • 2 cups cooked short-grain or arborio rice
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped cooked turkey bacon or chicken ham (optional)
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup breadcrumbs
  • Salt and black pepper, to taste
  • Vegetable oil, for frying
  • Optional: marinara sauce or garlic yogurt for serving

Instructions

  1. Cook the Rice:
    Prepare 1 cup of short-grain or arborio rice according to package instructions. Allow it to cool completely. You will need 2 cups of cooked rice for this recipe.
  2. Mix the Rice Mixture:
    In a large bowl, combine the cooled rice with grated Parmesan, shredded mozzarella, chopped turkey bacon or chicken ham (if using), salt, and pepper. Mix until well combined. The mixture should be sticky enough to hold together.
  3. Shape the Arancini:
    Wet your hands slightly to prevent sticking. Scoop 2 tablespoons of the rice mixture and form it into a ball. For extra cheesiness, press a small cube of mozzarella into the center and roll the ball again to enclose it fully. Repeat until all rice mixture is used.
  4. Set Up Breading Station:
    Prepare three shallow bowls—one with flour, one with the beaten eggs, and one with breadcrumbs. Coat each rice ball by rolling it first in the flour, then dipping it into the egg, and finally coating it in breadcrumbs. Set the coated balls aside on a tray.
  5. Heat the Oil:
    In a deep skillet or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to fully submerge the rice balls, or at least cover them halfway.
  6. Fry the Arancini:
    Carefully lower 3–4 rice balls at a time into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crisp on all sides. Avoid overcrowding the pan.
  7. Drain and Cool:
    Use a slotted spoon to transfer the cooked rice balls onto a paper towel-lined plate. Let them rest for 2 to 3 minutes to cool slightly and allow excess oil to drain.
  8. Serve Warm:
    Serve immediately while the cheese inside is melted and gooey. Enjoy with marinara sauce or your favorite dipping sauce.

Notes

To make these vegetarian, omit the turkey bacon or chicken ham.

You can freeze uncooked coated Arancini for later frying.

For a lighter option, bake or air-fry instead of deep frying.

Use freshly grated cheese for best flavor and meltability.

Damp hands help prevent the rice from sticking during shaping.

Find it online: https://quickrecipetricks.com/arancini-rice-balls/