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.

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.

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