Crispy fried Sicilian rice balls stuffed with a savory ragù and mozzarella center.
Arancini are Sicily's beloved fried rice balls, named for their resemblance to little oranges. Cooled, cheese-enriched risotto is shaped around a spoonful of meat ragù and mozzarella, then breaded and deep-fried until the shell turns deeply crisp and golden, hiding a molten, savory center. The key technical step is cooling the rice fully before shaping — warm rice won't hold together or bread properly. Once cooled, the shaping and frying go quickly, and the contrast between the crackling crust and the soft, cheesy interior is what makes them a favorite street food across Sicily.
Serves 6
Simmer rice in stock, stirring occasionally, for about 18 minutes until tender and stock is absorbed. Stir in Parmesan and one beaten egg. Spread on a tray to cool completely, at least 1 hour.
Sauté onion, then brown ground beef, add crushed tomatoes and salt, and simmer 15 minutes until thick. Cool slightly.
With wet hands, take a portion of rice, flatten in your palm, add a spoonful of ragù and a cube of mozzarella, then close the rice around the filling into a ball.
Wet your hands between each ball so the rice doesn't stick.
Roll each ball in flour, dip in beaten egg, then coat thoroughly in breadcrumbs.
Heat oil to 175°C (350°F) and fry arancini in batches, 4-5 minutes, turning, until deeply golden and crisp.
Drain on paper towels and let rest 5 minutes before serving; the center will be very hot.
Chill the cooked rice fully, ideally overnight, so it holds its shape when formed into balls.
Wet your hands frequently while shaping to prevent the sticky rice from clinging to your fingers instead of the ball.
Keep the oil temperature steady at 175°C — too hot and the shell burns before the center heats through.
Make a simpler version filled with just mozzarella and peas (arancini al burro).
Bake instead of frying at 220°C for 25 minutes, flipping halfway, for a lighter version.
Shape into cones instead of balls, a style common in eastern Sicily.
Refrigerate cooked arancini for up to 3 days; reheat in a 200°C oven or air fryer to re-crisp the shell rather than using a microwave.
Arancini trace back to 10th-century Sicily during Arab rule, when saffron-seasoned rice dishes were common; the fried, stuffed version developed over centuries into the modern street food sold in Sicilian rosticcerie today.
The rice was likely not cooled and chilled long enough, or not packed tightly enough when shaping — chill it fully and press firmly when forming the balls.
Yes, shape and bread them a day ahead, refrigerate, and fry just before serving, or freeze uncooked for up to a month.
Yes, though frying gives the classic crackling crust; baking at high heat with a light oil spray gets reasonably close.
Per serving (200g / 7.1 oz) · 6 servings total
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