Description
Deliciously crispy on the outside and creamy on the inside, these Italian Arancini Rice Balls are stuffed with gooey mozzarella and Parmesan cheese, then fried to golden perfection. This traditional Sicilian snack is made with basmati rice cooked in chicken broth, combined with a cheesy béchamel sauce, then breaded and deep-fried to create irresistible bite-sized treats perfect as an appetizer or party snack.
Ingredients
For the Rice
- 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
For the Béchamel Sauce
- 1 Tbsp unsalted butter
- 1 Tbsp flour
- 1 cup whole milk, room temperature
- 1/2 cup Parmesan cheese, freshly grated
For Filling and Coating
- 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 (about 3-4 cups, enough to fill 2 inches deep in pot)
Instructions
- Make rice on stovetop: Melt 2 tablespoons butter over medium-high heat in a saucepan. Add finely chopped onion and salt, cooking while stirring occasionally for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute. Stir in basmati rice until grains look translucent and evenly coated. Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes. Remove from heat and let stand covered for 5 minutes.
- Make the béchamel sauce: In a separate saucepan over medium heat, melt 1 tablespoon butter. Stir in 1 tablespoon flour and cook constantly until mixture forms a roux. Gradually whisk in whole milk in small increments, stirring continuously as sauce thickens. Once smooth and thickened, add grated Parmesan cheese, stir well, and remove from heat.
- Combine rice and béchamel: Transfer cooked rice to a large mixing bowl. Pour béchamel sauce over rice and mix thoroughly until well combined and creamy.
- Chill the mixture: Line a rimmed baking sheet with parchment paper. Spread the rice mixture evenly into a thin layer and refrigerate for at least 1 hour to firm up, making it easier to shape.
- Form rice balls: Once chilled, scoop a small handful of rice mixture and flatten into a disk. Place 1-2 small cubes of mozzarella in the center, then fold the rice around the cheese and shape back into a tight ball, fully enclosing the cheese. Use wet hands if the mixture is too sticky. Place shaped balls on parchment paper. Repeat to make 12 large rice balls.
- Prepare dredging station: Set up three shallow bowls: one with 1/3 cup flour, one with beaten eggs, and one with 3/4 cup Italian breadcrumbs. Roll each rice ball first in flour, shaking off excess, then dip in egg, and finally coat completely in breadcrumbs. Place coated balls on a plate or baking sheet. Keep refrigerated or frozen until ready to fry to maintain firmness.
- Fry the arancini: Pour vegetable oil into a medium saucepan to a depth of about 2 inches and heat over medium heat until the temperature reaches 350°F (175°C). Fry the rice balls in batches of 3-4, turning occasionally to ensure even browning, for about 4-5 minutes until golden brown all over. Use a slotted spoon to remove and drain on paper towels. Repeat with remaining balls, replenishing oil as needed and maintaining the oil temperature.
- Serve: Let arancini cool slightly. Optionally, sprinkle with extra freshly grated Parmesan and chopped parsley. Serve warm with marinara sauce or your favorite dipping sauce.
Notes
- Use cold rice mixture to make shaping easier; wet hands help prevent sticking when forming balls.
- Ensure oil temperature remains consistent for even frying and to avoid greasy arancini.
- Arancini can be frozen after breading; fry directly from frozen, adjusting frying time as needed.
- Use aged Parmesan and fresh mozzarella for best flavor.
- Vegetarian option: Replace chicken broth with vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
