Jollof Rice Arancini

Ingredients

• 2 cups (about 320 g)old jollof rice, at room temperature
• 2 tbspfinely chopped onion
• 1 tbspchopped herbs (basil and thyme)
• 1 tbspfinely chopped bell peppers
• 1 tspjollof rice spice mix
• 2–3 tbspplant-based milk
• 1 slicevegan mozzarella, cut into small pieces (optional)
• ½ cup (about 60 g)flour
• ½ cup (120 ml)plant-based milk or water
• 2 cups (about 120 g)panko breadcrumbs

Instructions

1. 1

   Use as a guide

   Treat these instructions as a flexible guide; the mixture can be adjusted to suit your leftover jollof rice.

2. 2

   Mix the rice

   Combine the jollof rice, onion, herbs, bell pepper and spice mix in a bowl. Add 1 tbsp of the breadcrumbs and mix thoroughly.

3. 3

   Adjust the mixture

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

4. 4

   Shape the balls

   With wet hands, take a thumb-sized amount of rice mixture and shape and flatten it in your palm. Add a piece of mozzarella, if using, cover with another thumb-sized amount of rice, then form a ball and set it aside.

5. 5

   Chill the arancini

   Once all the arancini are shaped, refrigerate them for 10 minutes while you prepare the coating.

6. 6

   Coat each ball

   Dip each arancini in the flour, then in the plant-based milk or water, and finally coat it generously with breadcrumbs, covering every side. Repeat with the remaining balls.

7. 7

   Fry until golden

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

8. 8

   Drain the arancini

   Lift the arancini out of the oil and place them on paper towel to absorb excess oil.

9. 9

   Serve while hot

   Serve the arancini hot with ranch dressing.

What are arancini?

Arancini are Italian rice balls, traditionally made from cooked rice, shaped, coated in breadcrumbs and fried. This version takes the familiar form and fills it with the bold, tomato-and-spice character of jollof rice.

Using leftover jollof gives the rice plenty of flavour from the start, while a crisp panko shell contrasts with its tender centre. Vegan mozzarella is an optional extra for a soft, savoury middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 6g protein, 55g carbs, 10g fat.

Most of the carbohydrates come from the jollof rice, flour and panko, while frying oil and optional vegan mozzarella contribute much of the fat. The rice and small amount of cheese provide some protein, though the amount varies with the rice and mozzarella used. Pair a portion with a fresh salad or vegetables to add colour and a lighter contrast.

The rice mixture

Leftover rice: cool, room-temperature jollof is easier to handle than freshly cooked, steamy rice. The grains should cling together enough to form a ball.

Seasoning: onion, herbs, pepper and jollof spice mix add fresh notes to the seasoned rice. The small amount of breadcrumbs mixed into the rice helps bind it.

Getting the texture right

Moisture: add the plant-based milk gradually, only if the rice feels too dry to shape. The mixture should hold together when pressed, rather than feeling wet or loose.

Shaping: damp hands help prevent the rice from sticking to your palms. Enclose the optional cheese fully so it stays inside as the balls are coated and fried.

Chilling and coating

Rest: the 10-minute chill gives the shaped balls a chance to firm up before breading. Use this pause to set out the flour, liquid and panko in separate bowls.

Even coating: turn each ball in the flour, dip it in the liquid, then press on breadcrumbs around the whole surface. Bare patches can leave the rice exposed during frying.

Frying cues

Oil temperature: the oil should be hot enough to colour the coating, but not so hot that it darkens before the centre is warm. Fry in batches if needed so the balls have room to turn.

Doneness: look for an even golden-brown crust and turn each ball carefully after about 3 minutes on one side. Drain on paper towel as soon as they come out of the pot.

Serving ideas

Sauce: ranch dressing is suggested for serving and adds a cool, creamy contrast to the spiced rice. Serve it alongside rather than pouring it over the crisp coating.

On the plate: offer the arancini as a starter or snack, or serve them with a fresh salad or vegetables for a more substantial meal.

Recipe notes & tips

• Wet your hands again whenever the rice mixture starts sticking to them.
• Add the shaping milk a tablespoon at a time so the mixture does not become too soft.
• Keep the cheese pieces small and enclose them completely in rice.
• Coat the arancini on all sides so the crumb forms a continuous shell.
• Fry in batches if the pot is crowded, and keep an eye on the colour as they cook.
• Serve soon after frying for the crispest coating.

Variations

• Herb change: use other chopped herbs you have to hand in place of basil and thyme.
• Pepper mix: use finely chopped leftover cooked peppers for a way to use up extras.
• Cheese-free: leave out the optional mozzarella for a simple jollof rice centre.
• Water coating: use water instead of plant-based milk for the liquid part of the breading.
• Spice adjustment: vary the jollof rice spice mix to suit the seasoning of your leftover rice.

Common mistakes to avoid

• Adding too much milk: the balls can lose their shape; add it a tablespoon at a time only until the rice holds together.
• Leaving gaps around the cheese: it may escape during frying; seal the filling fully inside the rice.
• Skipping the chill: softer balls are harder to coat; refrigerate them for the stated 10 minutes.
• Patchy breading: exposed rice can break through the crust; coat every side generously with panko.
• Oil too hot: the outside can brown too quickly; keep the oil hot but not excessively hot and watch the colour.
• Overcrowding the pot: the balls are harder to turn evenly; fry them in batches if necessary.

How to store

These are best served hot, soon after frying. Refrigerate leftovers in a covered container for up to 2 days, then reheat in an oven or air fryer until hot and crisp; the coating may soften in storage.

Frequently asked questions