Italian Rice Balls (Arancini)


• 2 cups cooked white rice, cooled (sticky rice is best)

• 1/2 cup grated Parmesan

• 2 eggs

• 8 small cubes fresh mozzarella

• 1 cup Italian-style breadcrumbs

• Vegtable oil, for frying

• 1 cup marinara sauce


Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.

Form each rice ball by taking a small portion of the mixture, squeezing it very firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 rice balls.

Whisk together the remaining 2 eggs. Dip each rice ball in the eggs and then in the breadcrumbs, shake off any excess.

Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to cover half of the rice balls.

Once the oil reaches 375ºF, add 2 or 3 of the rice balls to the pot and fry them until golden brown and cooked throughout.

Use a slotted spoon to remove the fried rice ball from the pot and transfer them to a paper towel-lined plate. Repeat the frying process with the remaining rice balls.

Serve the rice balls warm topped with a side of warm marinara sauce and parmesan cheese. Serve with additional marinara on the side.


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