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Classic Cheesy Arancini: Crispy Fried Rice Balls from Leftover Rice

Close-up of three golden-brown, crispy rice balls, one broken open revealing a melted, cheesy interior.
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Make crispy, golden Italian rice balls, or Arancini, using leftover risotto or rice. These savory bites are stuffed with mozzarella cheese and make an excellent appetizer or snack.

Ingredients

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  • 3 cups cooked risotto or short-grain white rice (cold)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain breadcrumbs
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the cold rice, mozzarella cheese, Parmesan cheese, egg, salt, and pepper. Mix gently until just combined; avoid overmixing.
  2. Scoop about 2 tablespoons of the rice mixture and flatten it in your palm. Place a small cube of mozzarella cheese (about 1/2 inch) in the center. Gently form the rice around the cheese to create a tight ball shape. Repeat until all the mixture is used.
  3. Set up a dredging station: place the flour in one shallow dish, and the breadcrumbs in another.
  4. Lightly roll each rice ball in the flour, shaking off any excess. Then, roll the floured ball thoroughly in the breadcrumbs, pressing lightly so the crumbs adhere completely.
  5. Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Carefully place 3 or 4 rice balls into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  7. Use a slotted spoon to remove the fried rice balls and place them on a wire rack lined with paper towels to drain excess oil.
  8. Serve the Arancini immediately while the cheese inside is melted. These are great served alongside a simple marinara sauce for dipping.

Notes

  • Using cold, day-old risotto or rice helps the balls hold their shape better during frying.
  • For a different flavor profile, consider adding finely chopped cooked ham or peas to the rice mixture before forming the balls.
  • If you prefer a less oily option, you can bake these at 400°F (200°C) for 15-20 minutes, brushing them lightly with oil first. This method is good if you are focused on meal planning for lighter options.

Nutrition

Find it online: https://cutcooktaste.com/rice-balls-classic-cheesy-arancini-fried-recipe/