Arancini Rice Balls

Why You’ll Love This Recipe

I like this recipe because it transforms simple rice into a truly indulgent appetizer or snack. I enjoy shaping the balls and hiding mozzarella cubes in the center—it’s always fun when the gooey cheese stretches after the first bite. I also like how versatile they are since I can serve them as an appetizer, party food, or even a main course with a side salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the rice

2 Tbsp. butter, unsalted
1/2 medium yellow onion, finely chopped
1 tsp. salt
3 cloves garlic, minced
1 cup U.S.-grown basmati rice
2 cups chicken broth

For the béchamel

1 Tbsp. butter
1 Tbsp. flour
1 cup whole milk, room temperature
1/2 cup Parmesan cheese, freshly grated

Arancini Assembly

1/2 cup mozzarella, cut into small cubes
1/3 cup flour
2 large eggs, beaten
3/4 cup Italian breadcrumbs
Vegetable oil for frying – (you’ll need enough to add 2 inches deep into a pot, about 3-4 cups)

Directions

1. I start by making the rice: I melt butter in a saucepan, then add onion and salt, cooking until softened. I stir in garlic, then add the rice, coating it until slightly translucent. I pour in broth, bring it to a boil, then cover and simmer for 15–20 minutes. After removing from heat, I let it sit covered for 5 minutes.

2. For the béchamel, I melt butter in a saucepan, whisk in flour, and cook briefly. I gradually add milk, whisking until smooth and thickened. I stir in Parmesan, then remove from heat.

3. I mix the rice with the béchamel and spread it on a parchment-lined baking sheet. I refrigerate for at least 1 hour.

4. Once chilled, I scoop a handful of rice, flatten it, and place mozzarella in the center. I shape it back into a ball, enclosing the cheese. I repeat until I have about 12 balls.

5. For dredging, I roll each ball in flour, then dip in beaten eggs, and finally coat in breadcrumbs. I set them aside on a plate.

6. I heat oil to 350°F in a saucepan and fry the balls in batches for about 4–5 minutes, turning to brown evenly. I transfer them to a paper towel-lined plate to drain.

7. I serve them sprinkled with Parmesan and parsley, along with marinara or another favorite dipping sauce.

Servings and Timing

This recipe makes about 12 large rice balls. The prep time is 1 hour 30 minutes, the cook time is 25 minutes, and the total time is around 1 hour 55 minutes.

Variations

I sometimes fill the rice balls with cooked sausage, mushrooms, or peas instead of just mozzarella. I also like making smaller bite-sized arancini for party platters. For a different flavor, I coat them in panko breadcrumbs for extra crunch.

Storage/Reheating

I store leftover arancini in an airtight container in the fridge for up to 5 days. To reheat, I use the oven at 350°F for 10–15 minutes so they stay crispy on the outside and creamy inside. I also freeze them before frying, then fry straight from frozen, adding a couple of extra minutes.

FAQs

Can I make arancini ahead of time?

Yes, I often shape and bread the balls ahead, then refrigerate or freeze them until I’m ready to fry.

Do I have to use basmati rice?

No, I can use arborio rice or even leftover risotto, which is more traditional.

How do I stop the rice balls from falling apart?

I make sure the rice is fully chilled before shaping and that I coat them well in flour, egg, and breadcrumbs.

What oil is best for frying?

I use vegetable oil because it has a neutral flavor and high smoke point.

Can I bake arancini instead of frying?

Yes, I bake them at 400°F until golden, but they won’t be quite as crispy as fried.

Why is my cheese leaking out?

I make sure the mozzarella cubes are fully enclosed in rice and that the balls are shaped tightly.

Can I make mini arancini?

Yes, I shape smaller balls for bite-sized snacks, which cook a bit faster.

What sauces go best with arancini?

I like marinara, pesto, garlic aioli, or even spicy sriracha mayo.

How do I know when the oil is hot enough?

I use a thermometer, but if I don’t have one, I drop a cube of bread into the oil—it should turn golden in about 20 seconds.

Can I freeze leftover fried arancini?

Yes, I freeze them in a single layer on a tray, then transfer to a freezer bag. To reheat, I bake them until hot and crisp again.

Conclusion

I love making these arancini rice balls because they’re crispy, cheesy, and satisfying every time. Whether I serve them as a starter, party snack, or even a full meal, they’re always a hit. The combination of creamy rice inside and golden crust outside makes them irresistible.

Arancini Rice Balls

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• Author: Amy
• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 large rice balls
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

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Description

Arancini rice balls are crispy on the outside and creamy on the inside, filled with mozzarella and Parmesan for a gooey, cheesy bite. Made with basmati rice and béchamel, these Italian-inspired snacks are perfect as appetizers, party bites, or a comforting meal with sauce on the side.

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Ingredients

2 Tbsp unsalted butter

1/2 medium yellow onion, finely chopped

1 tsp salt

3 cloves garlic, minced

1 cup U.S.-grown basmati rice

2 cups chicken broth

1 Tbsp butter (for béchamel)

1 Tbsp flour

1 cup whole milk, room temperature

1/2 cup Parmesan cheese, freshly grated

1/2 cup mozzarella, cut into small cubes

1/3 cup flour (for dredging)

2 large eggs, beaten

3/4 cup Italian breadcrumbs

3–4 cups vegetable oil, for frying

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Instructions

1. Make the rice: Melt butter in a saucepan, add onion and salt, and cook until softened. Stir in garlic, then rice, coating until translucent. Add broth, bring to a boil, cover, and simmer 15–20 minutes. Let rest covered for 5 minutes.
2. Prepare the béchamel: Melt butter in a saucepan, whisk in flour, and cook briefly. Gradually add milk, whisking until thick. Stir in Parmesan, then remove from heat.
3. Mix the béchamel with the rice, spread on a parchment-lined sheet, and refrigerate for at least 1 hour.
4. Shape the balls: Scoop a handful of chilled rice, flatten, and place a mozzarella cube in the center. Enclose the cheese fully and roll into a ball. Repeat to make about 12 balls.
5. Dredge each ball in flour, dip in beaten eggs, then coat in breadcrumbs. Place on a plate until ready to fry.
6. Heat oil in a saucepan to 350°F (175°C). Fry the balls in batches for 4–5 minutes, turning until golden brown. Drain on a paper towel-lined plate.
7. Sprinkle with Parmesan and parsley, then serve hot with marinara or your favorite dipping sauce.

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Notes

Use arborio rice or leftover risotto for a traditional variation.

Stuff with sausage, ham, mushrooms, or peas for extra flavor.

Make smaller bite-sized balls for party platters.

Use panko breadcrumbs for extra crunch.

Bake at 400°F for a lighter version, though they won’t be as crispy as fried.

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Nutrition

• Serving Size: 1 rice ball
• Calories: 210
• Sugar: 2g
• Sodium: 280mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 45mg