Golden Crispy Arancini Balls

These Arancini Rice Balls are golden and crispy on the outside with a creamy and cheesy center that never fails to impress. Made using U.S.grown basmati rice instead of the traditional risotto they bring a fresh twist to a beloved Italian snack. These balls are breaded and deep fried to a perfect golden crisp making them an irresistible appetizer or snack for any occasion.

I first made these during a family gathering and they quickly became the highlight of the meal with everyone asking for seconds.

Ingredients

• Butter unsalted: to bring richness without overpowering the flavors use fresh high quality for best taste
• Yellow onion: finely chopped for sweetness and building a flavorful base so do not skip sautéing slowly
• Salt: to season the rice evenly during cooking
• Garlic cloves: minced add aromatic depth which complements the cheesy filling
• U.S.grown basmati rice: known for its fragrant aroma and fluffy texture making these arancini light yet creamy
• Chicken broth: adds an umami note and moisture to the rice instead of plain water
• Butter unsalted for the bechamel: to create a smooth and creamy sauce
• Flour: to thicken the bechamel giving it the right consistency to bind with the rice
• Whole milk: at room temperature ensures smooth bechamel without lumps
• Freshly grated Parmesan cheese: brings sharpness and savoriness that melts beautifully inside the arancini
• Mozzarella: cut into small cubes provides that gooey cheesy center which is the hallmark of good arancini
• Flour for dredging: to help the egg coat evenly and make the breadcrumbs stick better use allpurpose flour
• Large eggs: beaten to help the breadcrumbs adhere and create a golden crust when fried
• Italian breadcrumbs: for that classic crunchy texture if unavailable regular plain breadcrumbs work but Italian seasoned add extra flavor
• Vegetable oil for frying: make sure it is high heat tolerant like canola or sunflower oil for safety and crispiness

Instructions

Make rice on stovetop:

Melt butter over mediumhigh heat in a saucepan. Add onions and salt and cook stirring occasionally for 3 to 4 minutes until softened but not browned. Stir in garlic and cook for 1 minute allowing its aroma to release. Add basmati rice and stir well to coat every grain until they appear translucent. Pour in the chicken broth and bring the pot to a gentle boil. Lower the heat to the lowest setting cover with the lid and let simmer undisturbed for 15 to 20 minutes. Remove from heat and keep covered for an additional 5 minutes to finish steaming. This method ensures fluffy rice as the base for your arancini.

Make the bechamel:

In a saucepan over medium heat melt butter then add flour stirring continuously to form a roux. Slowly add milk in small amounts while whisking vigorously to avoid lumps. Continue stirring until the sauce thickens to coat the back of a spoon and looks velvety smooth. Once thickened remove from heat and stir in freshly grated Parmesan cheese until melted and combined. This creamy sauce will bind the rice and add richness to every bite.

Combine rice and bechamel:

Transfer the cooked rice into a large mixing bowl then pour the bechamel over it. Stir gently but thoroughly until the rice is evenly coated with the sauce. Spread the mixture on a parchmentlined rimmed baking sheet into an even thin layer. Refrigerate for at least 1 hour to chill and firm up which makes shaping easier and less sticky.

Shape the arancini:

Once chilled scoop a small handful of rice mixture and flatten it into a disk in your palm. Place 1 to 2 cubes of mozzarella cheese in the center. Carefully wrap the rice around the cheese and shape it into a tight ball making sure the cheese is fully enclosed. If the mixture is too sticky wet your hands lightly with water to help. Arrange the rice balls on parchment paper and continue until all the mixture is shaped.

Prepare the dredging station and coat:

Set up three shallow bowls. Place flour in the first beaten eggs in the second and Italian breadcrumbs in the third. Roll each rice ball first in flour shaking off the excess then dip into beaten eggs and finally coat thoroughly with the breadcrumbs. Place the coated balls on a plate or baking sheet. Chill them again or freeze briefly while heating the oil to keep them firm.

Fry to golden perfection:

In a medium deep saucepan heat vegetable oil to 350 degrees Fahrenheit making sure you have about 2 inches depth. Fry arancini in batches of three to four at a time so they cook evenly. Turn them gently every minute or so to brown all sides. Fry them for about 4 to 5 minutes until golden brown and crisp. Use a slotted spoon to lift them out and drain on paper towels. Keep oil temperature steady to avoid soggy or greasy rice balls.

Serve and enjoy:

Let the arancini cool slightly before sprinkling with extra freshly grated Parmesan and chopped parsley. Serve them warm with your favorite marinara or dipping sauce perfect for sharing or enjoying as a decadent treat.

My favorite ingredient is the bechamel sauce which gives this classic recipe a beautiful richness while melding the cheeses and rice into a luscious filling. I remember making these with my family where kids loved breaking into the gooey mozzarella center and watching it stretch as they bit in those were moments of pure joy shared around the kitchen table.

Storage Tips

Store leftover arancini in an airtight container in the refrigerator for up to three days. To reheat bake in a preheated oven at 350 degrees Fahrenheit for 10 to 15 minutes until heated through and crisp again. Avoid microwaving as it softens the crust. For longer storage freeze the uncooked shaped and breaded rice balls on a parchmentlined tray until solid then transfer to resealable bags. Fry directly from frozen adding a minute or two to cooking time.

Ingredient Substitutions

If U.S.grown basmati rice is unavailable you can use jasmine rice but it will alter the flavor slightly. Avoid using instant rice as it wont hold shape well. For a vegetarian version swap chicken broth with vegetable broth. Mozzarella can be replaced with provolone or fontina for different melty textures. Use panko breadcrumbs for extra crunch if you like.

Serving Suggestions

These arancini are fantastic served with classic marinara sauce or a spicy arrabbiata. A fresh green salad dressed with lemon and olive oil balances their richness. For parties pair with a crisp white wine like Pinot Grigio or a sparkling Prosecco. They also make a delicious snack alongside roasted peppers or grilled vegetables.

These arancini are best served warm with marinara and a sprinkle of extra Parmesan. They freeze well so make a batch ahead for easy entertaining.

Common Questions About Recipes

→ What type of rice is used for these Arancini?

U.S.-grown basmati rice is used, offering a fragrant and slightly nutty flavor that differs from traditional risotto rice.

→ How is the béchamel sauce incorporated?

The béchamel is stirred into the cooked rice, creating a creamy mixture that helps bind the Arancini and add richness.

→ What is the best oil for frying?

Vegetable oil is recommended, heated to 350°F, providing an ideal temperature for a crispy golden crust without absorbing excess oil.

→ Can other cheeses be used besides mozzarella?

While mozzarella adds a gooey center, other semi-soft cheeses could work, but mozzarella's melting quality is ideal.

→ How do you prevent the rice balls from falling apart during frying?

Chilling the formed rice balls and thoroughly breading them in flour, egg, and breadcrumbs helps maintain shape during frying.