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.
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
Instructions
- 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.
- 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.
- Mix the béchamel with the rice, spread on a parchment-lined sheet, and refrigerate for at least 1 hour.
- 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.
- Dredge each ball in flour, dip in beaten eggs, then coat in breadcrumbs. Place on a plate until ready to fry.
- 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.
- Sprinkle with Parmesan and parsley, then serve hot with marinara or your favorite dipping sauce.
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.
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
