Arancini (Sicilian Fried Rice Balls)
In short: Crisp, golden balls of saffron rice filled with meat ragù, peas and mozzarella. A Sicilian street food, shaped by hand and deep-fried. It takes about 1 h 45 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 45 min
- Resting
- 2 h
- Total
- 1 h 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 610 kcal
Arancini, little oranges, are fried rice balls from Sicily, named for their golden color and round shape. A ball of saffron-flavored rice is filled with ragù, peas and melting mozzarella, coated in breadcrumbs and deep-fried until crisp. They are sold in bars and street stalls across the island, and made at home when there is leftover risotto or ragù. This recipe cooks the rice from scratch and chills it well, so the balls hold together.
Instructions
- For the rice, stir the saffron into the hot stock. Melt the butter in a wide pan over medium heat, add the rice and stir for 1 minute. Pour in the stock, bring to a simmer, then cover and cook on low heat for 15 to 18 minutes until the liquid is absorbed and the rice is tender and sticky.
- Stir in the Parmigiano Reggiano and egg yolks. Spread the rice on a tray, let it cool to room temperature, then chill for at least 1 hour.
- For the filling, cook the onion in the oil for 5 minutes. Add the beef and brown for 5 minutes, breaking it up. Stir in the tomato paste, water, peas and salt and simmer for 10 minutes until thick. Cool completely.
- With damp hands, take about 70 g (1/4 cup) of cold rice and flatten it in your palm. Place a teaspoon of ragù and a cube of mozzarella in the center.
- Close the rice around the filling and roll it into a ball or a small cone, pressing firmly. Repeat to make about 16.
- Dip each ball into the beaten egg, then roll it in the breadcrumbs until evenly coated. Chill the coated balls for 30 minutes.
- Heat the oil in a deep heavy pot to 170°C (340°F). Fry 4 or 5 at a time for 4 to 5 minutes, turning, until deep golden brown.
- Lift them out with a slotted spoon and drain on a rack. Let them cool for 3 minutes before eating, since the filling is very hot.
Tips
- The rice must be cold and sticky for the balls to hold. If it seems loose, work in another egg yolk or a spoonful of breadcrumbs and chill it again.
- Make a vegetarian version with cooked spinach and mozzarella, or a ham and cheese version. Arancini can also be baked at 220°C (425°F) for 20 minutes after brushing with oil, but they will be less crisp.
Questions and answers
Can I make arancini ahead?
Yes. Shape and coat them up to a day ahead and keep them chilled, then fry just before serving. Cooked arancini also reheat well in a 200°C (400°F) oven for 10 minutes.
Why did my arancini fall apart in the oil?
The rice was too wet or not cold enough, the balls were not packed firmly, or the oil was too cool. Chill the rice, press firmly and fry at 170°C (340°F).
Can I freeze arancini?
Yes. Freeze the coated, uncooked balls on a tray, then bag them for up to 2 months. Fry them from frozen at 160°C (320°F) for 7 to 8 minutes, until hot all the way through.
How long does it take to make Arancini (Sicilian Fried Rice Balls)?
About 1 h 45 min in total: 1 h of preparation and 45 min of cooking.
How many calories are in Arancini (Sicilian Fried Rice Balls)?
About 610 kcal per serving, with 19 g of protein, 60 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 60 g |
| Fat | 33 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
