These Italian rice balls are fried to perfection with a melty, mozzarella center. Enjoy the flavor of fresh herbs and Parmesan in every bite!
This dish is so tasty, you’ll want to prepare a couple of batches ahead of time just to always have them on hand!
Italian Rice Balls
With a crispy, golden-brown outside and a warm and gooey inside, these arancini rice balls will be everyone’s new favorite.
Arancini Rice Balls – Tips and Tricks
- Don’t rush! Allow all the liquid in the pan to be absorbed before adding your next ladle of broth. This will lead to the smooth, thick consistency we’re looking for!
- Let it cool. Spread your rice mixture into a pan and refrigerate for an hour or two (or overnight!) so it becomes the perfect texture to form the arancini balls.
- Use plenty of oil. You’ll get the best results when it’s at least 3-inches deep. The Italian rice balls will eventually float, so you can roll them to brown on all sides.
- Maintain the temperature. Keep a thermometer in the pot to ensure it stays around 375°F.
If it’s too low, the arancini rice balls will absorb too much of the oil and come out wet and greasy.
Too hot, and they will burn.
- Cheese please! Grocery store mozzarella spheres are usually 16oz, and half of one is the ideal amount to mold into your mounds.
- Breadcrumb substitutions: While I love the flavor of Italian-style breadcrumbs, you can use panko or plain if you prefer!
While we recommend sticking to the recipe for the fried rice balls the first few times, you can experiment with the filling.
Consider adding chopped mushrooms, crispy bacon, spinach, fresh herbs, or chicken to the filling.
Enjoy the fried rice balls on their own, or serve them alongside a creamy eggplant parmesan and a big bowl of salad!
Italian Rice Balls FAQ
We used jasmine, but you could also use arborio or carnaroli. They would all be great choices and hold together well, so the fried rice balls are more likely to stay together.
Spend time making the base mixture correctly! Adding the liquid gradually while stirring frequently creates a creamy, risotto-like texture. Once this cools, it will be the perfect sticky consistency to form arancini balls around the cheese.
Definitely! Once they are all prepped and covered in breadcrumbs, you can place them in a zippered storage bag and freeze for up to three months.
Thaw in the refrigerator for a few hours before frying as directed.
As long as they are properly stored in the refrigerator, you can pop them in the microwave or air fryer until they are warmed through!
With love, from our simple kitchen to yours.
Other Easy Italian Recipes
Italian Rice Balls (Arancini)
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 1/2 cups long-grain white rice, we used Jasmine
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 4 cups chicken broth, divided
- 1/2 cup freshly grated parmesan cheese, plus more for garnish
- salt and pepper, to taste
- 8 ounces mozzarella cheese, cut into 18 chunks
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- Vegetable oil for frying
- In a large skillet over medium heat, melt butter and oil.
- Add diced onion to the skillet and cook, stirring frequently, until onions are soft and translucent and beginning to caramelize (about 15 minutes). Add garlic to the pan and saute 1-2 minutes longer.
- Pour white wine into the skillet and bring to a simmer. Simmer until liquid is reduced by half (about 5 minutes).
- Add rice and fresh herbs to the pan and stir to combine.
- Stir in 2 cups of the chicken broth and bring mixture to a simmer. Cook, stirring frequently until all of the liquid has been absorbed by the rice. Add the remaining broth, a single ladle full at a time, stirring and allowing the liquid to be absorbed into the rice before adding the next ladle of broth. Continue cooking, stirring, and adding broth until the rice is soft and cooked completely, and all of the liquid has been absorbed (about 30 minutes).
- Remove rice from the heat and stir in parmesan cheese until melted and evenly distributed. Season to taste with salt and pepper.
- Spread the rice mixture into a pan to cool (cool for an hour or two or even refrigerate overnight).
- Use a large spoon or a cookie dough scoop to scoop the rice into a ball about the size of a golf ball. Flatten the rice into a pancake or open bowl shape. Place a chunk of mozzarella cheese in the center of the rice and wrap the rice up around the mozzarella chunk. Roll the rice into a smooth ball.
- Begin heating the cooking oil in a heavy stockpot or Dutch oven. Make sure the oil is several inches deep. Heat the oil to precisely 375°F (this will take 15 minutes or so).
- Prepare your dredging station. Set up three shallow bowls – one with the flour, one with the eggs, and one with the breadcrumbs.
- Dip each rice ball in the flour, then into the eggs, and then into the breadcrumbs. Coat all of the rice balls on all sides. Roll them around until they are golden brown (about 1 minute total).
- Lift the fried rice balls from the oil with a slotted spoon and place on paper towels to soak up any excess oil.
- Garnish with a bit of parmesan cheese and freshly chopped herbs.
- Serve hot with marinara or your favorite dipping sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2021, updated and republished January 2023
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