Jollof Rice Arancini

Ingredients

• 2 cupsold jollof rice, at room temperature
• 2 tbspfinely chopped onions
• 1 tbspchopped herbs, such as basil and thyme
• 1 tbspfinely chopped bell peppers
• 1 tspjollof rice spice mix
• 2–3 tbspplant-based milk
• 1 slicevegan mozzarella cheese, cut into small pieces (optional)
• 1/2 cupflour
• 1/2 cupplant-based milk or water
• 2 cupspanko breadcrumbs
• as neededvegetable oil, for deep-frying
• to tasteranch dressing, to serve

Instructions

1. 1

   Mix the rice

   In a bowl, combine the jollof rice, onions, herbs, bell peppers and spice mix. Stir in 1 tbsp of the panko breadcrumbs and mix thoroughly.

2. 2

   Adjust the mixture

   If the rice mixture is very dry, add plant-based milk 1 tbsp at a time until it holds together and is comfortable to shape.

3. 3

   Shape the balls

   Wet your hands and take a thumb-sized amount of rice mixture. Mould and flatten it in your palm, add a few pieces of vegan mozzarella if using, then cover with another thumb-sized portion of rice. Press and shape into a ball; repeat with the remaining mixture.

4. 4

   Chill briefly

   Place the shaped arancini in the fridge for 10 minutes while you prepare the coating.

5. 5

   Coat the arancini

   Put the flour, plant-based milk or water, and remaining panko in separate bowls. Dip each ball in flour, then the milk or water, and finally coat it generously with breadcrumbs on all sides.

6. 6

   Fry until golden

   Heat vegetable oil in a pot until hot but not too hot. Fry the arancini until golden brown on each side, about 3 minutes per side, keeping an eye on them so they do not burn.

7. 7

   Drain and serve

   Lift the arancini out of the oil and place them on kitchen paper to drain. Serve hot with ranch dressing.

What are jollof rice arancini?

Arancini are Italian rice balls, commonly shaped around a filling and coated before frying. This version takes its flavour from jollof rice, a West African tomato-and-spice-seasoned rice dish, and makes use of leftovers.

The combination works because the cooked rice is already well seasoned, while panko makes a crisp exterior. Vegan mozzarella is optional, so the balls can be made with or without a gooey centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 6g protein, 52g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the flour and panko add more. Frying oil contributes most of the fat; the optional vegan mozzarella adds some fat and a little protein, with the rice contributing a smaller amount of protein. Serve with a fresh salad or vegetables to balance the plate.

Use rice that holds together

Room-temperature leftovers: Cold, cooked jollof rice is easier to handle than freshly cooked rice and is more likely to hold its shape. Break up any large clumps as you mix in the additions.

Moisture: Add the plant-based milk gradually, only if the mixture feels too dry to mould. It should hold together in your hands without becoming wet or loose.

Shape a secure centre

Wet hands: Damp palms help prevent the seasoned rice from sticking as you form each ball. Keep the portions similar in size so they cook at roughly the same rate.

Seal the filling: If using mozzarella, cover it completely with rice and press the seam closed. This helps keep the cheese inside during frying.

Build an even coating

Three bowls: Coat each ball in flour first, dip it in plant-based milk or water, then roll it in panko. The final layer should cover every side for a more even crust.

Chill: The 10-minute rest gives the shaped balls time to firm up before breading and frying. Keep them in the fridge while you set up the coating bowls.

Fry for colour and crunch

Steady heat: The oil should be hot, but not so hot that the coating browns before the rice balls warm through. Fry in batches if needed rather than crowding the pot.

Doneness cue: Aim for a golden-brown crust on all sides, about 3 minutes per side as directed. Drain the cooked arancini on kitchen paper before serving.

Serve them while hot

Dip: Ranch dressing is suggested for serving, but any preferred dipping sauce can be set alongside the arancini. Serve them soon after frying for the best contrast between crisp coating and soft rice.

Make a plate: Pair the balls with a fresh salad or simply serve them as a starter or snack. Their seasoned rice and crunchy coating make them substantial enough to share.

Recipe notes & tips

• Use room-temperature leftover rice so it is easier to shape.
• Add the plant-based milk a tablespoon at a time to avoid making the rice mixture too wet.
• Wet your hands before shaping each ball to reduce sticking.
• Seal any mozzarella fully inside the rice mixture.
• Coat the balls on every side so the panko forms an even crust.
• Watch the oil closely and remove the arancini when golden brown.

Variations

• Herb swap: Use other chopped herbs you have on hand in place of basil and thyme.
• Pepper choice: Add finely chopped leftover peppers for a way to use up cooked vegetables.
• Cheese-free: Leave out the optional mozzarella and shape the rice balls without a filling.
• Water coating: Use water instead of plant-based milk for the outer breading dip.
• Different dip: Serve with another favourite dipping sauce instead of ranch dressing.

Common mistakes to avoid

• Adding too much milk: The mixture can become hard to shape; add it gradually, only until the rice holds together.
• Leaving the filling exposed: Cheese may escape during frying; fully cover it with rice and close the seam.
• Skipping the coating order: The panko may not adhere evenly; dip in flour, then milk or water, then breadcrumbs.
• Oil too hot: The crust can brown too quickly; keep the oil hot but not excessively hot and watch the pot.
• Crowding the pot: The arancini may cook unevenly; fry in batches if there is not room to turn them easily.

How to store

Refrigerate leftover arancini in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp again; the coating may soften if reheated in a microwave.

Frequently asked questions