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March 10, 2014 Food

Gluten Free Arancini, aka Cheesy Rice Balls Of Deliciousness

I have mentioned before that I make a lot of rice.  After fried rice, one of my favorite leftover rice recipes is arancini, or crispy stuffed rice balls.  Although most arancini recipes call for risotto or Arborio rice, I usually use sushi or Calrose rice instead, and the arancini turn out just fine.  Also, I just mix the cheese and other ingredients through the rice instead of inserting them in the center of the rice balls because I like the equal dispersion of the cheesiness.  Lastly, I bake the arancini in the oven instead of frying them because I really don’t like to fry things.  The end results are still cheesy, flavorful, and delicious.

Arancini

I usually serve them topped with marinara sauce, but they are also great plain.

More Arancini Recipes:
Food Network: Arancini Recipe
Just a Taste: Arancini (Rice Balls) with Marinara Sauce
Giada De Laurentiis: Arancini di Riso

 

Gluten Free Arancini
 
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Author: T at Cast Iron & Wine
Ingredients
  • Approx. 3 Cups of Cold, Leftover Rice
  • 3-4 Eggs
  • 4 oz. mushrooms, chopped
  • ½ onion, chopped
  • ½ red bell pepper, chopped
  • Chopped Garlic, to taste
  • Salt & Pepper, to taste
  • Oregano, Basil, Parsley, to taste
  • ½ Cup Shredded Cheddar Cheese
  • ½ Cup Shredded Parmesan Cheese
  • Approx. ½ Cup Gluten Free Flour Mix
  • Approx. ¼ Cup Cornmeal
Instructions
  1. Pre-heat oven to 350F.
  2. Mix flour, cornmeal, salt and pepper together and set aside.
  3. Beat 1 egg.
  4. Stir mushrooms, onion, garlic, bell pepper, cheeses, salt, pepper, herbs, and beaten egg into rice and blend well.
  5. Beat remaining eggs and set aside.
  6. Use approximately ½ cup rice mixture and form a ball.
  7. Dredge rice ball in egg, then roll in flour mixture to cover.
  8. Set covered rice ball on oiled baking sheet.
  9. Repeat until all rice is used.
  10. Bake at 350 for 25-30 minutes or until golden brown. Flip arancini halfway through baking.
  11. Serve with marinara sauce.
3.2.2925

 

Categories: Food Tags: arancini rice ball, cheesy rice ball, gluten free arancini, leftover rice, leftover rice idea, leftover rice recipe, rice ball recipe

About T

Greetings! I am one of the West Coast representatives of Cast Iron and Wine, originally from PA, but residing in beautiful Southern California for more than a decade. I am a life-long adventurous eater and cooking enthusiast, and I am fortunate to be located close to a number of farmers' markets, specialty markets, and ethnic grocery stores, where I can almost always find something new (to me!) to try. Cooking and creating in the kitchen make me ridiculously happy, and while my creations might not always be a raging success, I always have fun!

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Reader Interactions

Comments

  1. Jen says

    March 26, 2014 at 10:21 am

    These look amazing. There is an Italian specialty store in my neighborhood that sells them and I’ve been wanting to make some at home. I love that yours are baked because I really don’t litter to fry stuff either.

    Reply
  2. cast iron dutch oven says

    March 14, 2014 at 7:36 am

    Thanks for sharing this recipe.I will definitely try it. Thanks again.

    Reply
  3. T says

    March 11, 2014 at 5:23 pm

    I think you would LOVE them, Mel-I get requests to make them 3-4 times a month!

    Reply
  4. Melissa Williams says

    March 11, 2014 at 3:46 pm

    OMG T, these sound frigging fantastic!

    Reply

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