Jollof Rice Arancini

Ingredients

• 480 ml (2 cups)leftover jollof rice, at room temperature
• 2 tbspfinely chopped onion
• 1 tbspchopped herbs, such as basil and thyme
• 1 tbspfinely chopped bell pepper
• 1 tspjollof rice spice mix
• 2–3 tbspplant-based milk
• 1 slicevegan mozzarella, cut into small pieces (optional)
• 60 g (½ cup)flour
• 120 ml (½ cup)plant-based milk or water
• 120 g (2 cups)panko breadcrumbs
• 1 tbspbreadcrumbs, for mixing into the rice
• as neededvegetable oil, for deep-frying
• to tasteranch dressing, to serve

Instructions

1. 1

   Mix the rice

   Treat the quantities as a guide, as the mixture can be adjusted to suit the consistency of your leftover jollof rice. In a bowl, combine the rice, onion, herbs, bell pepper, spice mix and 1 tablespoon of breadcrumbs.

2. 2

   Adjust the mixture

   If the rice mixture feels too dry, add plant-based milk 1 tablespoon at a time until it comes together and is easy to shape.

3. 3

   Shape the balls

   Wet your hands and take a thumb-sized portion of rice. Flatten it in your palm, add a few pieces of vegan mozzarella if using, then cover with another thumb-sized portion. Press the rice around the filling and shape into a ball.

4. 4

   Chill the arancini

   Repeat with the remaining mixture, then refrigerate the shaped arancini for 10 minutes while you prepare the coating.

5. 5

   Coat the balls

   Dip each ball in flour, then in the plant-based milk or water, and finally coat it generously on all sides with panko. Repeat for all the arancini.

6. 6

   Fry until golden

   Heat vegetable oil in a pot until hot but not excessively hot. Fry the arancini until golden on each side, about 3 minutes per side, watching closely so they do not burn.

7. 7

   Drain the arancini

   Lift the arancini from the oil and set them on kitchen paper to absorb excess oil.

8. 8

   Serve them hot

   Serve hot with ranch dressing.

What are jollof rice arancini?

Arancini are Italian rice balls, traditionally shaped around a filling, coated in breadcrumbs and fried. This fusion version uses leftover jollof rice, a West African spiced rice dish, for a savoury, colourful centre.

The rice is already cooked and seasoned, so it brings plenty of flavour without needing to make a fresh batch. A short chill helps the shaped balls hold together for coating and frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 5g protein, 47g carbs, 9g fat.

The rice and panko provide most of the carbohydrates, while frying oil contributes much of the fat; the rice, flour and optional vegan cheese provide some protein. Serve with salad or vegetables alongside, and use ranch as a dip rather than pouring it over the arancini.

Why use leftover rice?

Room-temperature jollof rice is easier to mix and shape than freshly cooked, steaming rice. Its grains and seasoning give each ball a distinct texture and a savoury base.

Dry rice: add the listed plant-based milk gradually, stopping once the mixture holds together when pressed. Too much liquid can make shaping difficult.

The filling and seasoning

Herbs and bell pepper add freshness and little bursts of flavour among the spiced grains. The recipe is flexible, so use the herbs and pepper you have available.

Cheese: small pieces of vegan mozzarella make a soft, melty centre, but the arancini can be made without it. Keep the pieces near the middle so they do not break through the rice shell.

How the coating works

Flour gives the wet coating something to cling to, while the plant-based milk or water helps the panko adhere. Coat all sides thoroughly so the outside browns evenly.

Chilling the shaped balls for 10 minutes gives them time to firm up before handling. Use wet hands when shaping to reduce sticking.

Frying and doneness

The oil should be hot enough to brown the crumbs, but not so hot that they colour before the rice balls heat through. Fry for about 3 minutes on each side, keeping an eye on the colour.

A golden, crisp crust is the main cue to look for. Fry in batches if needed so the balls have room to move and are easy to turn.

What to serve alongside

Ranch dressing is the suggested dip, adding a cool, creamy contrast to the seasoned rice and crunchy panko. Serve the arancini hot, while the coating is crisp.

For a fuller plate, pair them with a crisp salad or lightly dressed vegetables. These sides bring freshness without competing with the jollof spices.

Recipe notes & tips

• Let the leftover rice come to room temperature before mixing so it is easier to shape.
• Add the extra plant-based milk a tablespoon at a time; the mixture should hold together without becoming wet.
• Wet your hands as needed to keep the rice mixture from sticking while you shape it.
• Keep the optional mozzarella pieces small and well enclosed by rice.
• Turn the arancini carefully and watch their colour as they fry.
• Drain the fried balls on kitchen paper before serving.

Variations

• Skip the cheese: leave out the mozzarella for an unfilled version.
• Change the herbs: use other chopped herbs you have in place of basil and thyme.
• Use water: choose water instead of plant-based milk for the coating liquid.
• Adjust the spice: add a little more jollof spice mix if you prefer a stronger seasoning.
• Change the dip: serve with another favourite dipping sauce instead of ranch.

Common mistakes to avoid

• Adding too much liquid: the rice becomes hard to shape; mix in the plant-based milk a tablespoon at a time.
• Leaving gaps around the cheese: filling may escape; seal it fully inside the rice before rolling.
• Skipping the chill: the balls may be harder to handle; refrigerate them for the suggested 10 minutes.
• Patchy breading: exposed spots will not crisp evenly; coat every side with panko.
• Oil too hot: the crumbs can brown too quickly; keep the oil hot but not excessively hot and monitor the arancini.
• Crowding the pot: the balls are harder to turn; fry in batches if needed.

How to store

Refrigerate leftover arancini in an airtight container and eat within 2 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions