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Arancini (Rice Balls)

Arancini (Rice Balls)

 A great way to use leftover rice!


Arancini (Rice Balls) with Marinara Sauce. A great way to use leftover rice!


Yield: 8 arancini   Prep Time: 15 min    Cook Time: 5 min



  • 2 cups cooked white rice, cooled (See Kelly’s Notes)
  • 1/2 cup grated Parmesan
  • 3 eggs
  • 8 small cubes fresh mozzarella
  • 1 cup Italian-style breadcrumbs
  • Oil, for frying
  • 1 cup store-bought or homemade marinara sauce



  • Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
  • 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 firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 servings.
  • Whisk together the remaining 2 eggs. Dip each in the eggs and then in the breadcrumbs, shaking off any excess.
  • Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
  • Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
  • Serve warm with a side of warm marinara sauce.




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