Arancini are delicious, crispy, deep fried Sicilian balls of rice. They have a meat sauce and mozzarella cheese filling and crunchy breadcrumb coating. Similar Italian rice balls are called supplì in Rome and the nearby region.

Arancini di riso, or Sicilian rice balls (or Italian rice balls) are one the most delicious dishes that I have ever discovered while traveling.
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My First Time in Sicily
When I was 19 years old, I spent 9 weeks traveling in Europe. I actually make myself jealous when I think about this now.
However, even though I was young, I really did appreciate everything I did and was able to see at the time. This is because I had worked very hard to pay for the trip myself. I bought my airline ticket and paid my transportation costs within Europe. However, I was lucky that I was able to stay with family everywhere I travelled.
I was in Southern Italy visiting my grandparents, aunts, uncles and cousins for the longest part of my trip (5 weeks). While there, my Uncle Nino, Aunt Rita and cousin Marco stopped by our village to visit the family. They were driving from Scotland to their other home in Sicily. When Uncle Nino heard how long I planned to be there, he asked me if I wanted to go with them (!)
Let’s just say I didn’t have to think about my answer: I packed a small bag and was on my way to Sicily that afternoon. Never having been there before, I was absolutely elated at the thought of traveling somewhere new in Italy, especially since it was completely unplanned.
Crossing the Strait of Messina on a ferry from Reggio Calabria at dusk was magical to me: the far-off twinkling lights on the island where my grandparents had once lived, beckoned us to the shore. “La Bella Sicilia” looked so enticing in the evening, and the Mediterranean breeze made the atmosphere even more wondrous that night. I couldn’t wait to experience all that Sicily had to offer.
Taormina, Sicily
My aunt and uncle were the most gracious and generous hosts while I was there, and took me to several towns and interesting places. However, I did have a favorite:Taormina. To this day, it is most definitely one of the most beautiful places I have ever seen.
The views were breathtaking; from the beautiful town of Taormina, to Etna off in the distance, I was in awe.
My aunt and uncle not only introduced me to their family, friends and favorite local places, but also to Sicilian food and drink. Some of which I had never tasted or heard of before (and yes, I was already a “foodie” back then).Uncle Nino knew of restaurants which were in remote homes on desolate mountainsides. I sometimes wondered how he actually found them!
I was introduced to granita with Sicilian brioche for breakfast. There were restaurants by the sea.
Seafood is one of the highlights of Sicilian cuisine, and I tasted swordfish and prawns which were simply prepared, yet incredibly flavorful due to every town’s proximity to the sea on such a relatively small island.
My standards for swordfish were raised to such a high level, that it’s difficult for any swordfish I have elsewhere to live up to the flavor which spoiled me all those years ago. This is definitely one of the downfalls of tasting truly outstanding food.
What are Arancini?
One of the Sicilian delights my relatives introduced me to were called “arancini,” which means “little oranges”. Similar creations (but different in many ways) are called “supplì”* in Rome and Lazio). Arancini are crunchy, deep fried balls, or cones of rice, which traditionally hide a center containing a tomato meat sauce, and peas.
I often see arancini on menus in Italian restaurants here in Los Angeles, but I don’t ever remember seeing them back then (not that I was frequenting a lot of restaurants at that age). Although they are called arancini, the ones I ate in Sicily were cone-shaped, like these in this photo, and they resembled pears more than oranges.
*Suppli are very similar to arancini, except for the center filling is usually only cheese and they aren’t always round in shape.
How do you make Italian rice balls? (Arancini and Supplì)
Arancini are made by forming plain risotto into either conical, or round shapes, with mozzarella in the center. To add even more confusion, these supplì are often called “arancini di riso al telefono” because when you break and pull them apart, the mozzarella forms a long string, like a telephone line.
Alternatively, peas and the tomato meat sauce are hidden in the middle of other types of arancini. However, all of them are dipped in flour, egg and breadcrumbs and deep fried–can you just picture that? Here, I’ll help you.
These are sold as snack foods at pizza shops, bars and similar places in Sicily, and in Southern Italy and they may have “travelled” throughout Italy now. However, I never saw them anywhere in the northern part of the country when I was there last few times.
Never made risotto? Learn how easy it is with my step by step risotto recipe.
Don’t be intimidated by these delectable treats as they are quite easy to make, as long as the rice is cooked properly. I’ve seen lots of other recipes giving horrible directions that will doom the user to failure. It really saddens me, because sometimes they even use MY PHOTO with their recipe!
Tip~
Don’t try to use regular rice, or boiled or steamed rice as it will not stay together when you try to form a ball or cone. You will be rewarded for your efforts, believe me.
*NOTE: if you are able to make the risotto a few hours ahead of time, or even the day before, this will work in your favor as it can be refrigeratedso that it sticks together more easily.
Arancini di Riso: Sicilian Rice Balls
recipe by Christina Conte makes about 12 to 16, depending on size
FULL PRINTABLE RECIPE BELOW
Make the risotto by adding the rice to the heated oil in a large sauté pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente.
Taste, adding salt if necessary.Remove from heat and set aside to cool.
Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
To make the arancini~
- Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out.
- Place a piece of (mozzarella if you like), and/or a little tomato sauce (and peas, if using) in the center of the cupped rice.
- Next, close the rice around the filling and shape into a ball.
- If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
Now, roll the shaped arancini in flour.
Then, roll them in the beaten egg.
Finally, roll in the breadcrumbs; I like using this set of trays.
Set aside until all of the rice has been used.
Fry the Arancini
Heat some oil in a deep fryer, pot, or wok until it is very hot.
Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center.
(If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
Remove from oil and place on paper towel lined plate or tray.
Serve plain, or place on tray with a little tomato sauce and garnish with basil. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes).
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Arancini di Riso: Sicilian Rice Balls
Yield: 16 arancini
Prep Time: 30 minutes
Rest Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours 50 minutes
Traditional Sicilian deep fried balls or cones of rice filled with a meat ragu and peas.
Ingredients
FILLING:
- meat sauce or tomato sauce (as in spaghetti sauce, not raw tomato sauce for vegetarian)
- 4 oz mozzarella, cut into 1/2″ to 3/4″ cubes
- 3 oz cooked peas (optional)
RISOTTO:
- 3 Tbsp extra virgin olive oil
- 4 oz white wine
- approximately 30 oz chicken or vegetable stock
- salt
- 1 egg
- 2 cups (15 oz) Carnaroli or Arborio rice (the best rice to use is Carnaroli)
BREADING:
- all-purpose flour
- 2 eggs, beaten
- breadcrumbs
- oil for frying
- more tomato sauce, to serve (optional)
- basil leaves, for garnish
Instructions
- Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
- Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
- To make the arancini:
- Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
- If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
- Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
- Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
- Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.
Notes
Authentic arancini don't include mozzarella, but as long as you know, and don't mind, go for it.
Nutrition Information:
Yield: 8Serving Size: 2
Amount Per Serving:Calories: 525Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 181mgSodium: 520mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 35g
Nutrition information is only estimated.
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FAQs
What's the difference between rice balls and arancini? ›
Differences. There are two main recipes of the fried rice balls: the Roman suppli, and the Sicilian arancino. The main difference between the fried rice balls is that suppli are made with arborio rice and mozzarella, while arancini are made with arborio rice, mozzarella, and the addition of beef and peas.
What is the name of the typical Sicilian dish made of a stuffed rice ball? ›Arancini Recipe | How to Make Arancini di Riso. Arancini di Riso, or Sicilian Rice Balls, are one of the most delicious dishes you can find in Sicily. Arancini are small deep-fried rice balls filled with meat sauce or mozzarella and prosciutto, round or conical in shape.
What is the translation of arancini balls? ›You may have seen this dish spelled both ways. In western Sicily, it's argued that these rice balls are usually called arancine because that word means "little oranges;" the balls are round and like arancia, the word for orange in Italian.
Do you put egg in arancini balls? ›Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs.
What do Italians eat with arancini? ›- Add Italian sauces to them, such as tomato Passata type. Arancini balls are lovely tiny morsels, and an excellent homemade sauce like this Tray-baked tomato. ...
- Spinach wilted turn your arancini to the next level. ...
- Salad with Parmigiano, the most common combination among Italians.
Stir in 300g risotto rice. Turn up the heat to medium-high and pour in 150ml wine – it should sizzle and start to bubble instantly. Gradually add in 900ml stock a ladleful at a time, stirring continuously until the rice is tender, this should take about 15 minutes.
How long do arancini balls keep in fridge? ›Prepare and fry the Sicilian rice balls as indicated in the recipe. Transfer the fried arancini to a cooling rack and let cool to room temperature. Store in an airtight container and refrigerate for up to 3 days.
What are the different types of arancini balls? ›- Neapolitan Arancini. Arancini Neopolitan. ...
- Baked Arancini. Baked Arancini. ...
- Sicilian Arancini. Arancini di Riso Sicilian Rice Balls. ...
- Ham and Cheese Arancini. ...
- Porcini Mushroom Arancini. ...
- Arancini Patty Cakes. ...
- Vegan Arancini.
Arancini is one of those words, so it's pronounced like “ar-an-chee-nee,” with emphasis on the “chee” and a rolled “r” if you want to sound authentically Italian!
Do Italians eat arancini? ›Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania.
Is arancini good for you? ›
Arancini, for instance, come from the deep south of Italy: Sicily. Arancino literally means “small orange”. But don't be fooled, arancini are not that healthy, they are in fact deep-fried stuffed rice balls, coated with bread crumbs.
Do arancini contain meat? ›Arancini is the ultimate Sicilian and Italian food, its a delicious meat sauce stuffed inside a rice ball, dipped in bread crumbs and fried a ragu stuffed rice ball dipped in bread crumbs and deep fried.
Should arancini be served hot or cold? ›Can you Eat Rice Balls Cold? Arancini are best served warm when they are creamy and cheesy in the center. They are just as good freshly cooked as they are reheated, especially when you reheat in the oven to re-crisp the exterior.
Why do my arancini fall apart? ›If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.
How do you make rice balls hold together? ›Using warm rice helps the onigiri hold its shape as cold rice isn't very sticky. Wet your hands with water and apply a pinch of salt. The salt adds more flavor and acts as a preservative while the water helps avoid the rice sticking to your hands (using gloves helps too).
What is Italy's most famous rice dish? ›Although the risotto may be Italy's most famous rice dish, the country holds a plethora of rice recipes, both sweet and savoury.
Can you eat arancini balls cold? ›You can absolutely eat these cold, however, I believe it's far superior when served up hot and with a side of tomato sauce. If you choose to eat arancini cold, I would obviously chill them after they are fried. Whether you enjoy it cold or hot, it's completely up to you.
Can I freeze arancini balls? ›Cook's tips: To get ahead, freeze the arancini after they're cooked. Wrap in plastic wrap and foil and freeze for up to 3 months. Thaw and reheat in the microwave or in the oven at 180C.
Do you have to deep fry arancini balls? ›Do you have to deep fry arancini balls? Instead of deep frying, you can shallow fry arancini balls instead! Just make sure to baste them in the oil over medium heat for an all-over golden crispiness.
What do you serve with rice balls? ›SERVE your fried rice balls with marinara sauce for dipping. They are traditionally served as an appetizer or side, so you could pair them with your favorite Italian dish.
Do you eat arancini with your hands? ›
If you want it extra-crispy, let it stay 2 minutes in the oven immediately after. Your Sicilian Arancini are ready to eat: use your hands to eat them like a local!
What is the English name for arancini? ›The prestigious dictionary defines the word arancini as "rice balls" with "a savoury filling, covered with breadcrumbs and fried”.
What is a popular arancini in Italy? ›Arancini al pistacchio is a traditional Italian variety of arancini originating from Catania and the area around Mount Etna. These rice balls are stuffed with a delicious pistacchio bechamel sauce made with Bronte pistachios that are grown near Etna.
What is the king of Italian rice? ›Considered the King of Italian rice, Carnaroli kernels are the longest and thickest of the superfino rice.
What do Italians call rice? ›A staple food of Italian cooking is rice or riso in Italian.
What is rice called in Italy? ›The most famous Italian varieties of rice are Carnaroli, Arborio, Roma, S. Andrea, Baldo, Vialone Nano and Balilla. Each variety can be processed to become white, brown or parboiled rice.
Why do Italians throw rice? ›Rice is thrown at the couple coming out of the Church or wedding hall to symbolize a shower of fertility. According to a Sicilian wedding tradition, wheat was thrown instead of rice, the meaning is the same: a symbol of wealth and fertility. All guests approach and congratulate the newlyweds outside the wedding venue.
What is the Italian stereotype food? ›Italians love Pasta
It's the most common and understated Italian stereotype. Italians are known for their delicious cuisine, and pasta being the most famous one. Yes, Italians devour the pasta like nobody else. It's not uncommon for Nonnas to spend hours on end on a Sunday preparing a fresh pasta meal for the family.
Spaghetti and meatballs is a classic dish found all over the world and is considered a staple dinner menu item. While we believe that most pasta dishes are considered to be Italian, you likely won't find the dish anywhere in Italy.
Is frying rice unhealthy? ›Fried rice can be very unhealthy dish given that it is a very carb and fat heavy dish from the rice and heavy oil usage, and not enough protein content -- an average restaurant serving of fried rice is about 800 calories. However, it's easy to make a healthier version of fried rice by portioning ingredients mindfully.
Why is arancini popular in Italy? ›
In Palermo and Trapani, Sicily, arancini are a traditional food for the feast of Santa Lucia, 13 December, when bread and pasta are not eaten. This commemorates arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.
Are arancini high in calories? ›Seemingly a little healthier, a large arancini ball clocks in at 150 calories and 10g of fat per serve, whilst a fried chicken wing contains at least 8g of fat and a single piece of fried calamari 50 calories and 4g of fat. Make a blanket rule to avoid pastry and you will do your body a massive favour.
Is Sicily north or south Italy? ›Sicily, Italian Sicilia, island, southern Italy, the largest and one of the most densely populated islands in the Mediterranean Sea. Together with the Egadi, Lipari, Pelagie, and Panteleria islands, Sicily forms an autonomous region of Italy.
Is arancini a breakfast food? ›“Definitely it is a good breakfast. But being a very popular Sicilian street food I can say it can be consumed every moment of the day,” he says. It's also one of the best-sellers on the menu at Olio - currently with a wagyu beef filling.
Is arancini a street food? ›Arancini Balls are the epitome of southern Italian street food. They're easy to make with leftover arborio rice and a few other ingredients. In their purest form, you just stuff them with mozzarella, dredge in breadcrumbs, and deep fry.
Can you microwave arancini balls? ›To reheat in the oven, place your arancini on a baking sheet and bake for about 15 minutes. You can also reheat risotto balls in the Air Fryer for about 5 minutes. Or, simply pop them into the microwave for a minute or two.
Can you reheat arancini balls? ›These risotto balls make great party food. You can also fry them 3-4 hours in advance, and then reheat them at 350 degrees F.
Is arancini a meal? ›Arancini take some effort to prepare but they are truly a delight to eat. This arancini recipe is perfect for snacking or serving as an appetizer with a simple Marinara Sauce. Or, they could easily make a whole meal when paired with a Lemon Parmesan Lettuce Salad or your favorite protein.
Can you make arancini ahead of time? ›Easy tips for making arancini
Two birds, one stone! The process of rolling the rice can get pretty sticky, but keeping your hands moist with a little water helps. To save time, you can make these up to three days ahead. Just pop them in your fridge and then reheat them in the oven.
In fact, according to the Italian grammar, the word arancina is feminine while arancino is masculine! Palermitans love to say “a' arancina fimmina è!” (the arancina is a lady!” – from Sicilian language). The origins of this typical Sicilian food isn't well-known.
How long can you keep cooked arancini? ›
It's best not to keep arancini leftovers in the fridge for any longer than two days, as they will begin to dry out. If you don't think you will enjoy your arancini within a few days of preparing them, it's best to freeze them right away, so they will be nice and fresh when you come to reheat them. What is this?
Why is my rice ball not sticky? ›Just keep in mind the water and fat content of your ingredients, if it's too wet or greasy the rice might lose it's stickiness and your onigiri might not hold its shape.
Why won t my rice balls stick together? ›You can overcook the long grain rice so it will be soft and mushy to form a shape, but it certainly will not taste very good. If the fillings are too oily or watery, it will cause the rice to lose it's "stickiness" and result the rice ball not be able to hold its shape.
How do you make rice balls not sticky? ›By wetting and salting your hands, it not only keeps the rice from sticking to them, but it also applies an even layer of seasoning to the outside of the rice balls.
What is another name for rice balls? ›Onigiri (お握り or 御握り), also known as omusubi (お結び), nigirimeshi (握り飯), or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori.
What are rice balls made of? ›Onigiri (おにぎり) are Japanese rice balls made of steamed rice that have been compressed into a triangular, ball, or cylinder shape and are usually wrapped in nori seaweed sheet. They can be flavored lightly with just salt or filled with a variety of fillings.
What are Italian rice balls made of? ›Italian rice balls, also known as arancini are a delicious Sicilian dish. Arborio rice is cooked and stuffed, then coated and fried until perfectly crispy. Italian rice balls, also known as aracini are a versatile Italian dish that can be served as an appetizer, side dish or main dish.
What is the proper name for rice ball? ›What is Onigiri? Also known as o-musubi or nigirimeshi, onigiri are Japanese rice ball snacks made from cooked or steamed sushi rice, furikake seasonings (and sometimes tasty hidden fillings), wrapped a nori seaweed wrapper.
Why do Chinese people eat rice balls? ›Glutinous Rice Ball (Tangyuan)
While dumplings are more popular for celebrating Chinese New Year in the north, Tangyuan (sweet glutinous rice balls) are popular amongst the southern Chinese. Eating Tangyuan symbolises family reunion and wishing peace and happiness in the family.
They make people feel comfortable and that is why people frequently eat them. The way I cook rice and how much salt I add changes from day to day. People can enjoy these little changes as well, but rice balls always give a sense of comfort and always tasty. That is what makes them so great.”
Why do Japanese eat rice balls? ›
From samurai to geisha, rice balls (known in Japan as onigiri) have long been eaten as a quick, portable and satisfying lunch. Fillings typically included salted, fermented or pickled ingredients less likely to spoil quickly. While sushi was later invented to preserve fish, rice balls were intended to preserve rice.
What is the black thing on rice balls? ›Nori (海苔) is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri (rice balls).
Do you eat rice balls hot or cold? ›Do You Eat Onigiri Hot or Cold? Onigiri is typically eaten cold or at room temperature, but it can be quickly grilled and served hot (known as yaki onigiri).
What do you eat with rice balls? ›Good question and the answer is limitless. These deep fried risotto balls pair well with pretty much any Italian-based dish and depending on what's inside them you can serve with vegetables, salads, relish or pasta. Stick with classic Italian flavours and you can't go wrong.
How do you eat arancini? ›Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
How long do rice balls last? ›If you don't eat the Onigiri immediately, wrap each with plastic and store them in an airtight container. It's ok to leave them at room temperature for half a day, but if it's longer, keep them in the fridge or freezer. Then last in the fridge for a couple of days and one month in the freezer.
Why are rice balls triangular? ›WHY THE TRIANGLE? Onigiris actually come in four different shapes but the triangle is the most common. Legend has it that travellers moulded rice balls into the shape of a mountain as a way of asking for protection from kami (spirits), which were believed by Shintoists to live within every element in nature.
Who invented rice balls? ›The first known instance of onigiri dates back more than 2,000 years, recovered from an archaeological site in Ishikawa prefecture. It was served to court functionaries during the Heian period (794–1185) and played a part in a ritual gift exchange between those functionaries and the nobility.
How do Japanese eat rice balls? ›Onigiri are eaten like a sandwich--just pick it up and enjoy. For people eating onigiri for the first time: the nori is especially crispy and may make a mess if you eat it too quickly. if you wait a few minutes before eating, the seaweed will adhere better to the rice, making it easier and less messy to eat.