What to Do with Leftover Rice? - Arancini
Today we want to share with you a special post:
How to Make Delicious Italian Leftover Rice & Cheese Balls
If you’re looking for a way to transform leftover rice into something truly special, arancini are the answer. These cheesy rice balls are a classic Italian street food, crispy on the outside and gooey with melted cheese on the inside.
Made from simple ingredients, including leftover rice, these savory treats are perfect as an appetizer, snack, or even a light meal.
In this guide, we’ll show you how to make arancini at home, step by step, using your leftover rice and some delicious cheese.
What Are Arancini?
Arancini are traditional Italian rice balls that are typically stuffed with a variety of fillings, coated in breadcrumbs, and deep-fried until golden and crispy.
The name "arancini" means "little oranges" in Italian, which reflects their golden color and round shape.
They are often filled with cheese, meat, or vegetables, making them a versatile dish that can be customized to your taste.
Ingredients You’ll Need
To make arancini, you’ll need the following ingredients:
- Leftover cooked rice: Ideally, use short-grain rice like Arborio, which is commonly used in risotto. Its stickiness helps the balls hold together.
- Cheese: Mozzarella is a popular choice for its meltiness, but you can also use cheddar, fontina, or a combination.
- Eggs: These act as a binder, helping the rice balls stay intact.
- Breadcrumbs: For a crispy coating. You can use regular breadcrumbs, panko, or even gluten-free breadcrumbs.
- Parmesan cheese: Adds an extra layer of flavor to the rice mixture.
- Seasonings: Salt, pepper, and fresh or dried herbs like parsley or basil to enhance the taste.
- Flour: To coat the rice balls before they are dipped in the egg and breadcrumbs.
- Oil: For frying. Vegetable oil, canola oil, or olive oil all work well.
Preparing the Rice Mixture
Start by taking your leftover rice and adding grated Parmesan cheese, a beaten egg, and seasonings. Mix everything together until the ingredients are well combined and the mixture is sticky.
This step is crucial because it helps the rice hold its shape when formed into balls.
If your rice is too dry, you can add a small amount of water or broth to moisten it. If it’s too wet, mix in a bit of breadcrumbs to absorb the excess moisture.
The mixture should be easy to shape but not too wet.
Forming the Arancini
To make the arancini, take a small handful of the rice mixture and flatten it slightly in your palm. Place a cube of cheese in the center, then gently wrap the rice around the cheese, forming it into a ball.
Make sure the cheese is completely enclosed by the rice to prevent it from leaking out during frying.
Once all the rice balls are formed, roll each one in flour, then dip in beaten egg, and finally coat with breadcrumbs.
This triple coating ensures a crispy, golden crust.
Frying the Arancini
Heat the oil in a deep pan or fryer to 350°F (175°C). Carefully lower the rice balls into the hot oil using a slotted spoon.
Fry them in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes, or until they are golden brown and crispy on all sides. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Serving Suggestions
Arancini are best enjoyed warm, when the cheese inside is still melty and gooey. They make a great appetizer or snack, but they can also be served as part of a larger meal.
Pair them with marinara sauce for dipping, or serve them alongside a fresh salad for a light lunch or dinner.
You can also experiment with different fillings, such as sautéed mushrooms, spinach, or ground meat, to create your own version of this classic dish.
Tips for Perfect Arancini
- Use cold, leftover rice: It’s easier to handle and helps the rice balls hold their shape.
- Keep your hands slightly wet when forming the rice balls to prevent the mixture from sticking to your hands.
- For extra flavor, add herbs or spices to the breadcrumb coating, or mix grated Parmesan cheese into the breadcrumbs.
Storing and Reheating
Leftover arancini can be stored in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.
You can also freeze uncooked arancini and fry them directly from frozen—just add an extra minute or two to the cooking time.
Making arancini at home is a fun and rewarding way to use up leftover rice and enjoy a taste of Italy.
With their crispy exterior and cheesy center, these rice balls are sure to become a favorite in your household. Buon appetito!
Enjoy this Easy video tutorial about Arancini
Source: RecipeTin Eats
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