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Arancini Rice Balls Recipe

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★★★★★

4.5 from 97 reviews

Crispy and delicious Arancini Rice Balls, featuring creamy basmati rice mixed with cheesy béchamel sauce, stuffed with gooey mozzarella, and golden-fried to perfection. This Italian classic appetizer is perfect for parties or a satisfying snack.

Ingredients

Scale

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

For Assembling and Frying:

  • 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 for 2 inches deep in pot)

Instructions

  1. Make Rice: Melt butter over medium-high heat in a saucepan. Add onions and salt; cook while stirring occasionally for 3-4 minutes until onions soften. Add garlic and stir for 1 more minute. Stir in basmati rice until evenly coated and grains appear translucent. Pour in chicken broth, bring to a small boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Remove from heat and let sit covered for 5 minutes.
  2. Prepare Béchamel Sauce: In a saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, to form a roux. Gradually whisk in milk in small increments, stirring continuously until sauce thickens and is smooth. Stir in grated Parmesan cheese and remove from heat.
  3. Combine Rice and Sauce: Transfer cooked rice to a large mixing bowl. Pour béchamel sauce over rice and stir thoroughly to combine.
  4. Chill Mixture: Spread the rice mixture evenly in a thin layer on a rimmed baking sheet lined with parchment paper. Refrigerate for at least 1 hour to firm up.
  5. Form Arancini Balls: Scoop a small handful of chilled rice and flatten into a disk shape. Place 1-2 small mozzarella cubes in the center, fold rice around the cheese, and shape into a ball, enclosing the cheese completely. If sticky, use wet hands. Place formed balls on parchment paper. Repeat to make 12 large balls or smaller if desired.
  6. Prepare Breading Station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Roll each rice ball first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs. Place breaded balls on a plate or baking sheet. Refrigerate or freeze briefly to keep cold during oil heating.
  7. Fry Arancini: Heat vegetable oil to 350°F (175°C) in a medium saucepan, ensuring depth of about 2 inches. Fry arancini in batches of 3-4, turning occasionally for even golden browning, about 4-5 minutes per batch. Use a slotted spoon to remove balls and drain on paper towels. Maintain oil temperature and add more oil as needed.
  8. Serve: Let arancini cool slightly. Sprinkle with extra freshly grated Parmesan and chopped parsley. Serve with marinara or your favorite dipping sauce for a delightful appetizer.

Notes

  • Use wet hands when shaping arancini to prevent sticking.
  • Ensure oil temperature stays steady at 350°F for perfectly crispy results.
  • You can freeze arancini balls before frying for later use; fry directly from frozen, adding a minute or two to cooking time.
  • Substitute chicken broth with vegetable broth for a vegetarian version.
  • Use gluten-free breadcrumbs to make this recipe gluten-free.

Keywords: Arancini, Rice Balls, Italian Appetizer, Fried Snacks, Béchamel, Mozzarella, Crispy Rice Balls

Find it online: https://heutigemahlzeiten.com/arancini-rice-balls-recipe/