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
- 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
- Pre-heat oven to 350F.
- Mix flour, cornmeal, salt and pepper together and set aside.
- Beat 1 egg.
- Stir mushrooms, onion, garlic, bell pepper, cheeses, salt, pepper, herbs, and beaten egg into rice and blend well.
- Beat remaining eggs and set aside.
- Use approximately ½ cup rice mixture and form a ball.
- Dredge rice ball in egg, then roll in flour mixture to cover.
- Set covered rice ball on oiled baking sheet.
- Repeat until all rice is used.
- Bake at 350 for 25-30 minutes or until golden brown. Flip arancini halfway through baking.
- Serve with marinara sauce.