Arancini (Italian Rice Balls)
User Reviews
5
Arancini (Italian Rice Balls)
Description
Arancini combines cooked rice with finely diced cured meats including ham, pepperoni, and salami, along with shredded mozzarella and grated Romano cheese. This mixture is shaped into roughly 1½-inch balls, then coated with flour, egg wash, and breadcrumbs. Deep frying at 350 degrees creates a crisp, golden crust that contrasts with the soft, cheesy center. Cooling the rice before forming the balls helps maintain shape during frying and ensures an even texture.
The seasoning with dried parsley adds a subtle herbaceous note, harmonizing the rich meats and cheeses. Deep frying in vegetable oil ensures these arancini develop a crunchy bite without absorbing excess oil.
Traditionally, arancini are served warm with marinara sauce on the side. The tomato sauce's acidity balances the richness of the fried rice balls, making it an ideal accompaniment. These make an excellent finger food for gatherings or a starter to an Italian meal.
Ingredients
- 3 cups rice
- 1¼ pounds mozzarella cheese shredded
- ¼ pound ham finely diced
- ¼ pound pepperoni finely diced
- ¼ pound salami finely diced
- ¼ cup parsley dried
- ¼ pound Romano cheese grated
- 1 cup all-purpose flour for caoting
- 1 egg beaten
- 1 cup breadcrumbs
- vegetable oil for frying
Instructions
- Cook the rice according to the package directions.
- Allow rice to cool completely.
- Place the ham, pepperoni, salami, and mozzarella in a food processor.
- Process until the meats and cheese are ground together.
- Place the meat mixture, rice, parsley, and Romano cheese in a bowl. Mix until thoroughly combined.
- Roll the rice mixture into balls about 1½-inch in size.
- Set up a breading station with 3 shallow containers.
- Place flour in the first container, beaten egg in the second container, and breadcrumbs in the third container.
- Roll each ball in flour.
- Dip the floured balls in the beaten egg.
- Dip the egg-coated balls in the bread crumbs.
- Put at least 3 inches of oil in a deep fryer or heavy pot.
- Heat oil to 350 degrees.
- Deep fry the rice balls a few at a time until golden brown. Do not over-crowd the fryer.
- Drain the fried rice balls on a wire rack.
Notes
- Cool the cooked rice completely before shaping to help the arancini hold their form during frying.
- Do not overcrowd the deep fryer to maintain the oil temperature and ensure even frying.
- Serve with marinara sauce for dipping to complement the savory filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 63mg | 21% |
| Sodium | 733mg | 31% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 286mg | 29% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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