Arancini

Ingredients

• 370 g (2 cups)cooked white rice, cooled
• 50 g (½ cup)grated Parmesan
• 3eggs
• 1 ball, or 2 sticksfresh mozzarella or string cheese, cut into 1.3 cm (½-inch) cubes
• 110 g (1 cup)Italian breadcrumbs or panko, crushed to a finer texture
• 240 ml (1 cup)marinara or desired sauce
• as neededoil for frying

Instructions

1. 1

   Heat the oil

   Pour oil into a large pot to a depth of about 5 cm (2 inches). Heat over medium heat until it reaches 175°C (350°F).

2. 2

   Mix the rice

   In a bowl, combine one egg, the Parmesan and the cooled rice until evenly mixed.

3. 3

   Shape the balls

   Roll the rice mixture into balls about 4–5 cm (1½–2 inches) in diameter.

4. 4

   Add the cheese

   Press a mozzarella cube into each ball and seal the rice mixture tightly around it. Repeat until you have used all the mixture.

5. 5

   Whisk the eggs

   In a bowl, whisk the remaining two eggs to make an egg wash.

6. 6

   Coat the arancini

   Dip each arancino in the egg wash, then coat it in breadcrumbs. Repeat for all the balls.

7. 7

   Fry until golden

   Fry 4–5 arancini at a time until golden brown. Transfer them to a plate lined with paper towels to absorb excess oil.

8. 8

   Serve with sauce

   Serve the arancini as they are or with your chosen sauce.

What are arancini?

Arancini are Italian rice balls, commonly associated with Sicily, made by shaping cooked rice around a filling and frying it until crisp. Their name refers to their orange-like shape and colour.

This version uses Parmesan to flavour the rice and mozzarella for a stretchy, melted centre. Using rice that has been cooked and cooled helps the balls hold their shape as you form and coat them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 22g protein, 69g carbs, 19g fat.

The rice and breadcrumbs provide most of the carbohydrate, while the Parmesan, mozzarella, eggs and frying oil contribute much of the fat and protein. Serve a few arancini with salad or vegetables to balance the plate with something fresh.

The rice and cheese

Cooled rice: the grains should be firm enough to shape rather than hot and sticky. Mix them thoroughly with the egg and Parmesan so the mixture holds together evenly.

Mozzarella: cut the cheese into small cubes and keep each piece enclosed by rice. A tight seal helps prevent the filling from escaping during frying.

Getting an even coating

Egg wash: whisk the two eggs well so each arancino can be dipped all over. Let any excess drip back into the bowl before adding the crumbs.

Breadcrumbs: crushed crumbs or panko make a finer, more even layer. Press them gently onto the surface so the coating adheres without flattening the rice balls.

Frying safely and evenly

Oil depth: the recipe calls for about 5 cm of oil in a large pot, heated to 175°C. Use a thermometer if available to check the temperature before frying.

Small batches: fry 4–5 arancini at a time, as directed. Crowding can cool the oil and make it harder for the coating to crisp evenly.

How to tell they are ready

Colour: look for an evenly golden-brown crust, then lift the arancini out carefully. Drain them on a paper-towel-lined plate as the method specifies.

Centre: allow them a brief moment to settle before serving, since the cheese inside will be very hot. The recipe gives no set frying time, so use the colour as your cue.

Serving ideas

Sauce: serve marinara or another sauce alongside for dipping, or serve the arancini plain. Warm the sauce separately if you prefer it hot.

A plate of salad or cooked vegetables makes a fresh contrast to the crisp coating and melted cheese. For a more substantial meal, serve the arancini as part of a larger spread.

Recipe notes & tips

• Cool the cooked rice fully before mixing and shaping.
• Seal the mozzarella completely inside each rice ball.
• Crush the breadcrumbs or panko for a finer coating.
• Keep the oil at about 175°C so the coating can brown evenly.
• Fry only 4–5 arancini at a time, as directed.
• Drain the fried arancini on paper towels before serving.

Variations

• Use panko: crush it more finely for a lighter, crisp coating.
• Choose string cheese: cut the sticks into cubes in place of fresh mozzarella.
• Change the dip: serve with another sauce you enjoy instead of marinara.
• Make smaller balls: shape them to suit a snack platter, keeping the cheese sealed inside.
• Add herbs: mix chopped fresh herbs into the rice mixture for extra flavour.

Common mistakes to avoid

• Warm rice: it can be difficult to shape; let the cooked rice cool completely first.
• Loose filling: cheese may leak during frying; seal the rice firmly around every cube.
• Uneven coating: bare patches can leave the surface less crisp; coat each ball all over.
• Overcrowded pot: the oil temperature can drop; fry just 4–5 at a time.
• Oil that is too hot: the outside may brown before the centre is hot; check for 175°C.
• Skipping the draining step: excess oil stays on the crust; use a paper-towel-lined plate.

How to store

Refrigerate leftover arancini in a covered container and eat within 3 days. Reheat in an oven until hot throughout and crisp on the outside; the microwave will soften the coating.

Frequently asked questions