15 Shares

Crispy on the outside, creamy and cheesy on the inside these Italian Arancini Rice Balls are the perfect appetizer or snack! Made with buttery basmati rice, a rich béchamel sauce, and gooey mozzarella centers, every bite is irresistibly delicious.

Ingredients

For the Rice

2 Tbsp. unsalted butter
1/2 medium yellow onion, finely chopped
1 tsp. salt
3 cloves garlic, minced
1 cup U.S.-grown basmati rice
2 cups chicken broth

For the Béchamel

1 Tbsp. butter
1 Tbsp. flour
1 cup whole milk, room temperature
1/2 cup freshly grated Parmesan cheese

For Assembly

1/2 cup mozzarella, cut into small cubes
1/3 cup flour
2 large eggs, beaten
3/4 cup Italian breadcrumbs
Vegetable oil, for frying (enough to fill pot about 2 inches deep, ~3–4 cups)

Instructions

1. Prepare the Rice

In a medium saucepan, melt the butter over medium-high heat. Add the onion and salt, and sauté for 3–4 minutes until softened. Add the garlic and cook for another minute. Stir in the rice, coating it evenly with butter until the grains appear slightly translucent.

Pour in the chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

2. Make the Béchamel Sauce

In another saucepan, melt butter over medium heat. Add the flour and whisk constantly to form a roux. Gradually add the milk, whisking continuously until smooth and thickened. Stir in the Parmesan cheese until melted and remove from heat.

3. Combine the Rice and Sauce

Transfer the cooked rice to a large mixing bowl and pour the béchamel sauce over it. Stir well to combine. Spread the mixture evenly onto a parchment-lined baking sheet and refrigerate for at least 1 hour, or until firm.

4. Form the Rice Balls

Once chilled, scoop a handful of the rice mixture and flatten it slightly into a disk. Place 1–2 mozzarella cubes in the center, then shape the rice around the cheese to form a ball. Repeat with the remaining mixture to make about 12 large or more smaller arancini. If the mixture is sticky, wet your hands lightly with water.

5. Coat the Arancini

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball in flour, dip into the egg, and coat evenly in breadcrumbs. Place coated arancini on a plate or tray. Chill while heating the oil.

6. Fry the Arancini

In a medium pot, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the rice balls in batches of 3–4, turning occasionally, for about 4–5 minutes or until golden brown on all sides. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.

7. Serve

Let cool slightly, then sprinkle with Parmesan cheese and chopped parsley. Serve warm with marinara or your favorite dipping sauce.

Why You’ll Love This Recipe

Crispy golden crust with a creamy, cheesy center.
Great for entertaining — everyone loves bite-sized Italian comfort food!
Can be made ahead and fried right before serving.
Customizable with different fillings and sauces.

Tips

Use cold rice: Chilled rice holds its shape better when forming balls.
Keep oil temperature steady: Frying at 350°F ensures crispy, non-greasy results.
Test one first: Fry a single arancini to check seasoning and texture before frying the rest.
For even shape: Use a small ice cream scoop for portioning.

Variations and Substitutions

Cheese: Try smoked mozzarella, provolone, or fontina.
Filling: Add peas, cooked sausage, or shredded chicken for extra flavor.
Breading: Use panko breadcrumbs for extra crunch.
Vegetarian: Substitute vegetable broth for chicken broth.
Baked Option: Brush with oil and bake at 400°F for 20–25 minutes, flipping halfway through.

FAQs

Can I make arancini ahead of time?
Yes! Shape and coat the rice balls, then refrigerate up to 24 hours before frying.

Can I freeze arancini?
Absolutely. Freeze after shaping and coating. When ready to serve, fry directly from frozen (add 1–2 extra minutes to cooking time).

What’s the best oil for frying?
Vegetable, canola, or sunflower oil — all have a high smoke point and neutral flavor.

Serving and Suggestions

Serve these arancini warm with marinara, spicy arrabbiata, or creamy garlic sauce. They pair beautifully with a fresh green salad or roasted vegetables. Perfect for parties, appetizers, or even as a comforting main dish with a side of soup!