Arancini with leftover rice

Ingredients

• 250 gleftover rice
• 1egg
• 50 ggrated Parmesan
• 50 gbutter, at room temperature
• 150 mlwater
• 100 gplain flour
• to tastebreadcrumbs

Instructions

1. 1

   Make the batter

   Whisk the flour with the water to make a batter, then leave it to rest.

2. 2

   Season the rice

   Warm the rice and mix in the Parmesan and butter, cut into pieces. Combine well, then leave the mixture to cool.

3. 3

   Check the seasoning

   Once the rice has cooled, taste it and decide whether it needs salt.

4. 4

   Shape the balls

   Beat the egg and stir it carefully into the rice. Take a handful of the mixture and shape it into a ball, making it as large or small as you prefer.

5. 5

   Compact the rice

   Press each ball firmly between your hands so it holds together during cooking.

6. 6

   Prepare the coating

   Once all the arancini are shaped, stir the batter again.

7. 7

   Coat each ball

   Dip each arancino in the batter, then roll it in breadcrumbs, pressing them on so they adhere well.

8. 8

   Coat them again

   Repeat the batter and breadcrumb coating a second time. Pour plenty of peanut oil into a deep-sided pan.

9. 9

   Fry until golden

   Carefully lower a few arancini at a time into very hot oil. Turn them gently so they brown evenly.

10. 10

    Drain and serve

    Lift them out with a slotted spoon and drain on a double layer of kitchen paper. Serve the arancini piping hot.

What are arancini?

Arancini are Italian rice balls, associated especially with Sicily, that are coated and fried until crisp. Their name means “little oranges”, a nod to the rounded shape and golden exterior.

This version uses leftover rice rather than starting with a freshly cooked risotto. Parmesan, butter and egg enrich the rice and help it form a tender, cohesive centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 17g protein, 59g carbs, 34g fat.

The rice supplies most of the carbohydrates, while the butter and frying oil contribute much of the fat; Parmesan and egg provide protein, with smaller amounts from the other ingredients. Serve an arancino or two with salad or vegetables for a more balanced plate.

Why use leftover rice?

Firm rice: Chilled leftover rice is usually easier to shape than freshly cooked, steamy rice. If it is very loose, let it cool thoroughly before adding the egg.

Seasoning: Parmesan brings saltiness, but the recipe leaves the final salt adjustment to taste. Check the mixture after it has cooled, before shaping.

Getting the batter right

Resting: Whisking the flour and water together makes a simple coating batter. Let it stand while you prepare the rice, then stir it again before dipping.

Even coverage: The batter gives the breadcrumbs something to cling to. Coat the whole surface, including the ends, so there are no bare patches.

Shaping and coating

Compact balls: Press the rice mixture firmly between your hands to reduce cracks and help each arancino hold its shape. Keep the portions similar in size so they fry at a similar rate.

Double coating: A second pass through the batter and breadcrumbs builds a more complete crust. Handle the balls gently after coating so the crumbs stay in place.

Frying to a crisp finish

Hot oil: The method calls for plenty of well-heated peanut oil in a deep-sided pan, but gives no temperature. Fry a few at a time and turn them gently for even colour.

Small batches: Adding too many at once can make the oil cool and crowd the pan. Lift the arancini out with a slotted spoon when golden, then drain them on kitchen paper.

Serving ideas

Straight away: These are best served piping hot, while the crumb coating is crisp. Offer them as a starter or snack, with a simple green salad alongside.

A fresh contrast: A tomato-based dip or a squeeze of lemon can balance the richness of the fried coating. Keep any accompaniment on the side to preserve the crust.

Recipe notes & tips

• Cool the rice mixture fully before shaping so it is easier to handle.
• Taste the cooled rice before adding salt, as Parmesan is already savoury.
• Keep a small bowl of water nearby to dampen your hands if the rice sticks.
• Press the breadcrumbs gently onto every side, including the top and bottom.
• Fry only a few arancini at a time so there is room to turn them.
• Drain the cooked arancini on kitchen paper and serve them while hot.

Variations

• Add mozzarella: Place a small cube in the centre of each ball before sealing it.
• Use herbs: Mix finely chopped parsley into the rice for a fresh note.
• Add cooked peas: Fold a small amount into the rice for extra colour and texture.
• Try another cheese: Replace some of the Parmesan with a hard, savoury cheese.
• Make smaller bites: Shape the rice into little balls and watch them closely as they fry.

Common mistakes to avoid

• Shaping warm rice: It can be loose and difficult to handle; let the mixture cool first.
• Loose balls: They may open in the oil; press the rice firmly together before coating.
• Patchy coating: Bare spots can leave the rice exposed; cover each ball completely twice.
• Crowding the pan: The arancini can brown unevenly; fry a few at a time.
• Turning roughly: The crust may break away; turn the balls gently as they cook.
• Serving too late: The coating softens as it sits; drain briefly and serve hot.

How to store

Cool any leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat in an oven at 180°C until hot throughout and crisp again; avoid microwaving if you want to keep the coating crunchy.

Frequently asked questions