Arancini – Italian rice balls | just do it yourself


If you order small oranges or ‘arancini’ in Italian in Sicily, you may not get what you expect … Arancini are in Sicily namely italian rice balls. Why are they called like oranges? They owe their name to their orange-like shape. The fried and stuffed rice balls are considered that Street food par excellence and are offered there everywhere and always. There are 100 different variants though classic will you filled with peas and minced meat. So, avanti, avanti, if you want to try the other 99 too!

Preparation steps

Cook the rice according to the instructions on the packet and drain. Grate the parmesan and mix with the rice. Let the mixture cool down and mix with 3 eggs.

Heat the olive oil in a small saucepan and fry the minced meat. Add the peas, deglaze with white wine, add the tomato puree and simmer for about 10 minutes over medium heat. In the meantime, cut the mozzarella into small cubes about 0.5 cm.

Shape the rice into small balls and flatten it lightly on the palm of your hand so that a hollow appears in the middle. Put approx. 1 teaspoon of the minced pea filling and a mozzarella cube in the middle. Then add 1 tbsp rice, cover the filling with it and shape into a ball. Repeat with remaining ingredients. Place the arancini in the freezer for about 30 minutes on a baking sheet lined with baking paper.

Whisk the remaining eggs. Roll the rice balls in the eggs and then in the breadcrumbs. Repeat the whole thing again.

Heat the oil in a large saucepan to 160-180 ° C. Add four rice balls at a time and deep-fry until they are golden brown. Check the temperature in between and adjust it if necessary. Remove the arancini with a slotted spoon, drain on kitchen paper and serve warm.

Cake Baking
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