• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Analida's Ethnic Spoon

  • Home
  • About Us
  • Recipes
  • Shop
  • Contact
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home >> Italian

    Arancini: Sicilian Rice Balls

    Published: August 21, 2020 • Modified: March 8, 2021 • by Author: Analida • Word count:1260 words. • About 7 minutes to read this article.

    972 shares
    • 233
    Jump to Recipe Print Recipe

    What is arancini? Arancini a traditional Sicilian street food. It's rice, filled and then fried. The fillings vary from prosciutto, Fontina cheese, peas, mushrooms or a mix. Pair it with marinara sauce and you've got a creamy, carby appetizer to remember.

     

    six fried rice balls on a plate with red sauce in the back right

    Jump to:
    • Arancini history
    • Flavor possibilities
    • Step by step photos:
    • Frequently asked questions:
    • Arancini - Sicillian Rice Balls Recipe

    Arancini history

    Originating in 10th century Italy, arancini can be considered frugality at its best. Why? Because they use up leftovers. There is no one true arancini recipe. The only ingredient that remains constant is the Arborio rice. The creamy consistency of Arborio allows it to bind together around the fillings.  Arancini are not too difficult or time consuming to make and you can impart your own flair onto them.

    a closeup of six fried rice balls

    Flavor possibilities

    Indeed, arancini are a culinary symphony! Like all Italian foods, arancini balls are a marvelous contrast of flavors, colors and textures. The intense yellow of the Arborio is owed to saffron. The contrast in textures comes from the creaminess of the Arborio rice coupled with the fried crunchy exterior plus fillings. Furthermore the saltiness of the fillings and the mild sweetness of the saffron-flavored rice.

    Step by step photos:

    A collage of photos showing the steps to make Sicilian arancini on a stove.

    1. Gather all your ingredients and have them measured, chopped and ready to go. Here is a tip: You don't have to rinse the rice as you would normally do for most rice dishes. Leaving the rice starch will make rice have a little stickier consistency to work with.
    2. Heat a skillet on medium, melt the butter and add the onion. Cook until the onion is translucent. Add the chopped mushrooms.
    3. Sauté the mushrooms until they are tender. Turn off the heat the set aside to cool.
    4. Bring the chicken broth, olive oil and salt to a boil in a sauce pan. Once it boils stir in the rice.
    5. Add the saffron and stir in. Turn down the heat to medium and cover.
    6. Cook the rice for 20 minutes stirring every 5 minutes. Cook until all the broth has been absorbed and the rice is "al dente". Transfer the rice to a bowl and allow it to cool.
    7. When the rice is cool to the touch add the Parmesan or Pecorino cheese and mix well.
    8. Stir in one beaten egg until well combined.
    9. Scoop up a ½ cup measure of rice and flatten slightly in the palm of your hand. Place a tablespoon of the cooked onion and mushrooms in the center of the rice.
    10. Take another ½ cup measure and place it on top and form a ball.
    11. Place the remaining beaten egg in a pie tin and bread crumbs in another pie tin. Roll the rice ball in the egg until coated and then coat with bread crumbs. Place the coated rice balls on a tray and refrigerate for 30 minutes to allow them to set.
    12. Heat oil to 375°F in a skillet and fry on all sides until golden brown turning gently to brown all sides. Place on a paper towel to drain off the oil. Serve hot.

    Frequently asked questions:

    • How long can I a store the arancini in the refrigerator? Once they have cooled, you can store them in the refrigerator in an airtight container for 3-4 days.
    • Can I freeze arancini? Yes, it is best to freeze them before frying them. I like to keep then in an airtight container for up to 6 months. Bring them out to thaw at room temperature for 30 to 60 minutes before frying. 
    • Can I freeze the fried arancini? You can freeze the fried arancini also for up to 6 months. Allow them to thaw as described above and microwave as described below.
    • How do I reheat the leftover arancini? I find the best way is to place single servings (one ball) in the microwave and heat for about 1 minute on ¾ power. Microwaves vary in power so check it half way through if it is hot enough in the middle.

    If you want to explore some additional Italian dishes that I love to make here are a few to try.  This orecchiette with shrimp, fennel and arugula can be a great dish to feed a crowd and the fennel seeds add a nice savory flavor.  You will love this creamy rich polenta with sausage and mushrooms.  Here is my version of a tasty marinara sauce that goes well with just about any kind of pasta.

    Mangia!

    Looking for more recipes?
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook

    arancini
    5 from 2 votes
    Print

    Arancini - Sicillian Rice Balls Recipe

    Here is a classic Italian dish from Sicily.  This traditional Sicilian street food made with Arborio rice, filled and then fried. The filling varies and may include ingredients like prosciutto, Fontina cheese, peas, mushrooms or a combination of some or all.

    Course Appetizer
    Cuisine Italian
    Keyword cheese filled, rice balls, Sicily, street food
    Prep Time 45 minutes
    Cook Time 20 minutes
    Total Time 1 hour 5 minutes
    Servings: Change to adjust-> 8 servings
    Calories 377 kcal
    Author Analida Braeger

    Ingredients

    • 2 cups Arborio rice Do not rinse
    • 5 cups chicken broth
    • 1 tsp salt
    • ½ tsp saffron
    • 1 Tbsp olive oil
    • ½ cup Parmesan or Pecorino
    • 3 eggs beaten
    • 1 cup mushrooms finely chopped
    • 1 onion small, diced
    • 1 Tbsp butter
    • 2 cups breadcrumbs

    Approxiamtely 2 cups oil for frying.

      Instructions

      1. In a skillet on medium heat cook the onion in butter until translucent, add the mushrooms and cook until mushrooms are tender then set aside.

      2. In a saucepan place the chicken broth, olive oil, salt and bring to a boil. Add the rice and the saffron and stir. Cover and turn heat to low-medium. Cook for about 20 minutes stirring every 5 minutes. Make sure the broth is absorbed and that the rice is "al dente".

      3. Transfer rice to a bowl and allow to cool. When rice is cool to the touch, add the Parmesan/Pecorino cheese and mix well. Add 1 beaten egg and mix again.
      4. Scoop rice using a ½ cup measure and flatten slightly on the palm of your hand. Place a tablespoon of the mushroom mixture in the middle of the rice. Scoop another ½ cup of rice and place on top and roll to form into a ball.
      5. Prepare two pie plates: one will contain the remaining two beaten eggs, the other will have breadcrumbs.

      6. Dip each ball into the egg mixture to coat and roll in the breadcrumbs. Place prepared rice balls on a tray or cookie sheet and place in the fridge for about 30 minutes to allow the breadcrumbs to set properly.

      7. Heat oil to about 375°F. If you don't have a thermometer, you can test the temperature by lightly dipping a rice ball into the oil. If it begins to sizzle, it is ready for frying.

      8. Fry a few at a time. Arancini should be golden brown, not dark brown.
      9. Drain on paper towel.
      10. Serve promptly.
      11. You can serve your arancini with or without marinara sauce.

      Recipe Notes

      Frequently asked questions:

      • How long can I a store the arancini in the refrigerator? Once they have cooled you can store them in the refrigerator in an airtight container for 3-4 days.
      • Can I freeze arancini? Yes, it is best to freeze them before frying them. I like to keep then in an airtight container for up to 6 months. Bring them out to thaw at room temperature for 30 to 60 minutes before frying.
      • Can I freeze the fried arancini? You can freeze the fried arancini also for up to 6 months. Allow them to thaw as described above and microwave as described below.
      • How do I reheat the leftover arancini? I find the best way is to place single servings in the microwave and heat for about 1 minute on ¾ power. Microwaves vary in power so check it half way through if it is hot enough.
      Nutrition Facts
      Arancini - Sicillian Rice Balls Recipe
      Amount Per Serving
      Calories 377 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 3g19%
      Cholesterol 69mg23%
      Sodium 1163mg51%
      Potassium 295mg8%
      Carbohydrates 61g20%
      Fiber 2g8%
      Sugar 2g2%
      Protein 12g24%
      Vitamin A 180IU4%
      Vitamin C 11.6mg14%
      Calcium 146mg15%
      Iron 4.1mg23%
      * Percent Daily Values are based on a 2000 calorie diet.

      Originally published May 2014 and updated August 2020.

      You might also like to try these:

      • Panelle - Sicilian Fried Chickpea Fritters
        A photos of panelle in a blue plate.
      • Saffron
        saffron spice stigma
      • Samosas - Spicy Potato Filled Pastries
        A photo of 3 potato samosas on a red plate.
      « Black Beans and Rice with Pork Chops - The Latin Meal
      Pastelitos de Guava »
      972 shares
      • 233

      Reader Interactions

      Comments

      1. YOSEF {THIS AMERICAN BITE}

        July 02, 2014 at 3:56 pm

        These sounds delicious and they look adorable!

        Reply
        • Analida

          July 10, 2014 at 8:24 pm

          Yosef, thanks! They are easy to make and so delicious. The best thing the filling can be different every time.

          Reply
      2. Kristen @ A Mind Full Mom

        April 15, 2015 at 8:33 am

        I make a very similar recipe myself--it is always so good and such a hit!

        Reply
        • Analida

          April 15, 2015 at 6:18 pm

          It's a great appetizer, or even a main meal with a side of greens. What do you put in yours?

          Reply
      3. Michelle @ A Dish of Daily Life

        April 15, 2015 at 9:03 am

        A friend had these at a restaurant when we went to Disney to run a half marathon and they were so good, that I planned to try to make them when I got home! I haven't gotten around to it yet, but yours look delicious! Can't wait to try them!

        Reply
        • Analida

          April 15, 2015 at 6:17 pm

          Michelle, try them. They are so good!

          Reply
      4. Dini @ Giramuk's Kitchen

        April 15, 2015 at 10:12 am

        I love Arancini!! 🙂 I've never made it at home and I definitely should try this out.

        Reply
        • Analida

          April 15, 2015 at 6:17 pm

          YES, Dini, try them. You'll be glad you did. 🙂

          Reply
      5. Christine

        April 15, 2015 at 11:04 am

        Whenever there's marinara, I'm a happy girl. I bet I could eat a whole plate.

        Reply
        • Analida

          April 15, 2015 at 6:16 pm

          Christine, you most certainly could. They are small, so why not eat a few! 🙂

          Reply
      6. Sarah

        April 15, 2015 at 11:54 am

        Looks delicious!

        Reply
        • Analida

          April 15, 2015 at 6:16 pm

          Sarah, they are so yummy. I hope you try them out.

          Reply
      7. Michelle @ Giraffes Can Bake

        April 15, 2015 at 12:12 pm

        I've never heard of these before but they look amazing, I need to try them!

        Reply
        • Analida

          April 15, 2015 at 6:15 pm

          Michelle, arancini are awesome. Yes, do try them.

          Reply
      8. Ashlyn @ Belle of the Kitchen

        April 15, 2015 at 7:54 pm

        I used to get Arancini at a cute little restaurant back home and haven't had them in ages! I need to try your recipe so I can make them at home!

        Reply
        • Analida

          April 15, 2015 at 8:06 pm

          Ashlyn, I hope you make them. Enjoy! 🙂

          Reply
      9. Laura @MotherWouldKnow

        October 02, 2015 at 9:21 am

        Arancini are so wonderful and your version looks easy. These delightful little appetizers or snacks don't sound like much when you describe their ingredients, but the aroma - oh boy, I can almost smell them through the screen:)!

        Reply
        • Analida

          October 02, 2015 at 6:27 pm

          They are so yummy!!!
          I can almost smell them too!!!

          Reply
      10. Steph

        October 28, 2015 at 9:00 am

        I can't wait to try this! Oddly enough, the best version I ever tasted was in an Italian restaurant in Dublin, and I've been searching for something comparable since!

        Reply
        • Analida

          October 29, 2015 at 10:20 am

          LOL, in Dublin? Funny enough, I had the best Spanish croquetas in Dublin too!!! how funny!

          Reply
      11. Christine | Where The Smiles Have Been

        October 30, 2015 at 2:36 pm

        I've never heard of these balls of deliciousness before, but they look incredible! Thank you so much for sharing this with us at Merry Monday! 🙂

        Reply
        • Analida

          October 31, 2015 at 12:10 pm

          You are welcome Christine!
          Always glad to share.

          Reply
      12. Lindsay

        January 15, 2016 at 6:18 pm

        these look delicious! I'm going to try them out for a dinner party this weekend! Thanks for sharing at #merrymonday!

        Reply
        • Analida

          January 15, 2016 at 7:31 pm

          You are welcome Lindsay! I hope your guests like them.

          Reply
      13. Kim~madeinaday

        February 14, 2017 at 1:18 pm

        5 stars
        Sounds so yummy! Thanks for linking up at MerryMonday!
        Kim

        Reply
        • Analida

          February 14, 2017 at 4:24 pm

          Thanks Kim! I've been thinking about making these again soon. We're having guests over in a couple of weeks, so I think that is the perfect occasion to make arancini!
          Have a great day!
          Analida

          Reply
      14. Laurie

        September 07, 2020 at 6:25 am

        5 stars
        I had these in Sicily but the inside had sause with hamburger and peas. Loved them they were the size of baseball's. First one I had was on the ferryboat to Italy.have always wanted the recipe.thank you.

        Reply
        • Analida

          September 07, 2020 at 11:15 am

          Hi Laurie! Thanks for sharing your story! Arancini are like a blank canvas for flavors and fillings so get creative. Enjoy!

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

      Monthly Featured - Middle Eastern

      • Dolmas- Stuffed Grape Leaves
      • Pistachio Rosewater Cookies
      • Middle Eastern Lentil Soup
      • Lebanese Cheese Fatayer

      Footer

      ^ back to top

      About

      • Privacy Policy
      • Terms & Conditions

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • FAQ

      Our site contains affiliate links to help maintain our publishing activities. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

      Copyright © 2022 EthnicSpoon.com

      Copyright © 2022 Website managed by SiteCare.com