Italian Rice Balls aka Arancini (2023)

Published: · Modified: by Marcellina

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Italian Rice Balls, also known as Arancini, are golden, fried balls that have meat sauce and cheese in the middle.

A popular street food or snack, these are one of the most loved Italian foods in the world.

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Italian Rice Balls aka Arancini (1)

The best arancini I have ever had were on the ferry that crosses the strait between Messina and Reggio Calabria in southern Italy. Only 1 euro from the ferry bar, my cousin insisted I try them. If you find yourself on this ferry, don't go without - they are sensational.

But you don't have to go to Italy to enjoy great traditional food. While this Italian Rice Balls recipe is not quick, it is easily achievable just like my recipe for homemade pesto gnocchi, saffron risotto and Italian tiramisu.

What are Italian rice balls?

The Italian name for these balls is Arancini and it means “little oranges” in Italian. These Italian rice balls are filled witha meat sauce andmozzarella cheese. Once coated in breadcrumbs and deep fried, these golden balls really do look like oranges.

The best rice to use in this recipe

Rice used for risotto like arborio or carnaroli is perfect for this recipe. The extra starch in this rice creates creaminess that ensures the rice sticks together and the ball don't fall apart.

Don't use long grain rice. This is better reserved for recipes like my Brown Rice Salad.

Ingredients

This ingredient list for these Italian Rice Balls may seem long however all can be purchased at the supermarket. There are several components to prepare.

Ingredients for the rice

Italian Rice Balls aka Arancini (2)
  • arborio rice - or use carnaroli or any short grain, risotto rice
  • chicken stock - can be substituted stock powder and water
  • butter
  • saffron -optional (see the variations for another suggestion)

Ingredients for the meat sauce (ragù)

Italian Rice Balls aka Arancini (3)
  • olive oil
  • onion
  • garlic
  • meats - beef (or veal) mince, pork mince and bacon
  • red wine
  • tomatopassata - or pureed canned tomatoes
  • tomato paste
  • herbs and spices - fresh basil, dried oregano, dried rosemary, ground allspice
  • pepper and salt
  • peas - optional

Ingredients for assembling and frying

Italian Rice Balls aka Arancini (4)
  • eggs
  • cheeses - parmesan (or pecorino romano) and mozzarella
  • dried breadcrumbs
  • flour
  • milk
  • oil for frying - light olive oil gives the best flavor

Instructions for preparing the rice

Italian Rice Balls aka Arancini (5)
  1. If using saffron strands, grind with salt.
  2. Bring to boil, chicken stock, butter and saffron (if using).
  3. When boiling,add the rice, stir and bring back to the boil. Once boiling, stir and reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes.
  4. After 15 minutes, turn off the heat. Let the rice sit for a further 10 minutes with the lid on.
  5. Turn the rice into a large flat baking dish to cool.

Instructions for preparing the meat sauce

Italian Rice Balls aka Arancini (6)
  1. Heat the oil and fry onion and garlic. Add the bacon and minced meat and brown.
  2. Add the remaining ingredients plus a cup full of water. Simmer slowly for 2 hours.
  3. Add peas (if using) in the last 10 minutes.
  4. Not all the ragù will be used. Freeze the remaining ragù for more arancini or to stir through pasta.

Instructions for assembling and frying

Italian Rice Balls aka Arancini (7)
  1. Mix eggs and parmesan cheese through rice. Assemble cooled rice, cooled meat sauce (ragù), cheese cubes, flour, beaten egg and milk and breadcrumbs.
  2. Spoon some rice into the palm of your hand and flatten. Add a large teaspoonful of meat and cube of cheese.
  3. Cover with more rice and press to form a ball.
  4. Dredge in flour, then egg/milk and coat in breadcrumbs.
  5. Refrigerate the Italian rice balls for 30 minutes.
  6. Fry in hot oil.

Variations

A variation on this recipe is to use the meat sauce (ragù) instead of saffron. Simply stir ½ cup of meat sauce through the rice with the eggs and parmesan cheese. This will colour and give great flavor to the rice.

These are the most typical arrancini that you'll find in Italy. However the filling can be varied. Once you have mastered the original recipe you might like to try other fillings. Mushrooms, spinach, chicken and other cheeses can all be used. I've even seen a recipe for Nutella arancini!

Tips for success

To make preparation of these Italian Rice Balls easier, make the rice and ragù the day before. In fact, the ragù can be frozen up to one month before.

(Video) Italian Rice Croquettes - Arancini - Rice Balls Recipe

Be sure to taste the rice and the ragù for seasoning and adjust salt.

So that the rice doesn't stick, wet hands before molding arancini.

The oil needs to be hot enough to fry and seal the exterior. If it's too cool, the oil will be absorbed. To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.

Italian Rice Balls aka Arancini (8)

FAQ

Can these be made ahead?

Absolutely! Prepare the recipe up to and including coating balls in bread crumbs. Refrigerate for up to 3 days before frying.

Can these be frozen?

Yes! Once balls are coated in breadcrumbs, carefully place in an airtight container and freeze for up to one month. Defrost in the refrigerator overnight before frying as per the recipe.

How do you store leftovers?

Store leftovers in an airtight container in the refrigerator.

How do you reheat Italian rice balls?

Reheatin a preheated 350ºF/175ºC oven for 25 to 20 minutes.

Will this recipe work with an arancini maker?

Yes. However the quantities made may vary depending on the size. Here is the link to the arancini maker I have used with this recipe - https://www.arancinotto.com/

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Recipe

Italian Rice Balls aka Arancini (9)

Italian Rice Balls Recipe

Italian Rice Balls aka Arancini are golden, fried balls which have meat sauce and cheese in the middle. A popular street food or snack, these are one of the most loved Italian foods in the world.

5 from 79 votes

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 3 hours hours

Cooling time: 4 hours hours

Total Time: 8 hours hours

Servings:24 arancini

Author: Marcellina

Ingredients

For the rice

  • 4 cups (800g) arborio rice
  • 6 cups chicken stock
  • ¼ cup (60g) butter
  • large pinch saffron
  • 2 eggs
  • 1 cup grated parmesan

For the ragu` filling

  • 2 tablespoons olive oil
  • ½ onion finely chopped
  • 2 garlic cloves finely chopped
  • 8 oz (225g) ground beef
  • 8 oz (225g) ground pork
  • ¾ cup (100g) chopped pancetta or bacon
  • ¼ cup red wine
  • 2 cups tomato puree (passata)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh basil don't substitute dried - it really has no flavour
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground allspice
  • ½ cup chicken stock or 2 teaspoons chicken bouillon/stock powder plus 1 cup water
  • freshly ground pepper
  • salt to taste
  • ½ cup frozen peas optional

To assemble and fry

  • ¾ cup all purpose flour
  • 3 eggs
  • cup milk
  • 2 cups dried breadcrumbs
  • 8 oz (225g) mozzarella cut into 24 cubes (¾in/2cm square)
  • Oil for frying

Instructions

To prepare the rice

  • If using saffron strands, grind with salt.

    (Video) CHEESY ITALIAN RICE BALLS (ARANCINI)

  • In a large saucepan bring to boil, chicken stock, butter and saffron/saltmixture.

  • When boiling,add the rice, stir and bring back to the boil.

  • Once boiling, reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes. Don't be tempted to lift the lid.

  • After the cooking time turn the heat off. Don't lift the lid! Let the rice sit for a further 10 minutes. After this time you should have perfectly cooked moist rice that clings together well. I cook on my largest gas ring then set the flame on the lowest and also use a flame diffuser.

  • Turn the rice into a large flat baking dish to cool.

  • Once at room temperature mix through eggs and grated parmesan cheese.

To prepare ragù

  • Heat the oil and fry off the onion and garlic.

  • Once golden, add the pancetta or bacon followed by the ground meats. Stir and fry to brown, breaking up the meat well.

  • Add the remaining ingredients except the peas. Bring to the boil then turn down and simmer slowly for 2 hours until the sauce has thickened and reduced to about 4 cups. Don’t forget to taste as you go and adjust the seasoning.

  • This recipe needs approximately 2 cups of ragù.

  • Not all the ragù will be used. Freeze the remaining ragù for more arancini or to stir through pasta.

To assemble and fry

  • Now for the the messy bit and lots of fun. So, assemble all the components required and call the other members of your household in to join the fun.

  • Have ready cooled rice, cooled ragù andmozzarella cheese.

  • Prepare three bowls with flour in one, eggs beaten with milk in another and breadcrumbs into the last.

  • Wet your hands - this will make shaping the arancini easier.Take about a tablespoon of rice and flatten into your cupped hand. Add a large teaspoonful of meat and cube of cheese.

  • Add a little more rice on top while moulding the edges of rice around the filling. Press together firmly with your other hand cupped over the top and form a ball. Make sure no filling shows. Add more rice if necessary.

  • Pass it on down the assembly line (hopefully you have a helper)dip the rice ball into flour then beaten egg mixture then roll in breadcrumbs pressing well.

  • Refrigerate your arancini for about 30 minutes.

  • Heat lightolive oil in pan to shallow fry as I do ( oil should be 1in/2.5cm deep). To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.

  • You can deep fry if that's what you prefer.

  • Drain on absorbent paper. Serve hot.

    (Video) How to make SICILIAN ARANCINI(Rice Balls) 🇮🇹🍚🍽

Notes

Tips for success

To make preparation easier, make the rice and ragù the day before. In fact, the ragù can be frozen up to one month before.

Be sure to taste the rice and the ragù for seasoning and adjust salt.

So that the rice doesn't stick, wet hands before molding arancini.

The oil needs to be hot enough to fry and seal the exterior. If it's too cool, the oil will be absorbed. To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.

Variations

A variation on this recipe is to use the meat sauce (ragù) instead of saffron. Simply stir ½ cup of meat sauce through the rice with the eggs and parmesan cheese. This will colour and give great flavor to the rice.

These are the most typical rice balls you'll find in Italy. However the filling can be varied. Once you have mastered the original recipe you might like to try other fillings. Mushrooms, spinach, chicken and other cheeses can all be used. I've even seen a recipe for Nutella arancini!

FAQ's

Can these be made ahead?

Absolutely! Prepare the recipe up to and including coating balls in bread crumbs. Refrigerate for up to 3 days before frying.

Can these be frozen?

Yes! Once balls are coated in breadcrumbs, carefully place in an airtight container and freeze for up to one month. Defrost in the refrigerator overnight before frying as per the recipe.

How do you store leftovers?

Store leftovers in an airtight container in the refrigerator.

How do you reheat rice balls?

Reheatin a preheated 350ºF/175ºC oven for 25 to 20 minutes.

Will this recipe work with an arancini maker?

Yes. However the quantities made may vary depending on the size. Here is the link to the arancini maker I have used with this recipe - https://www.arancinotto.com/

Nutritional content does not included oil for frying as this can depend on many factors.

Nutritional Information Per Serving

Calories: 325kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 389mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

(Video) Sicilian Arancini You Must Try!

Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

(Video) Italian Cuisine | ARANCINI (ITALIAN RICE BALLS) | How To Feed a Loon

This updated recipe was first published on March 15, 2010.

FAQs

What is another name for arancini? ›

Arancini and Suppli are very popular fried rice balls that can be found in bars, restaurants, and market stalls around Italy. They are both are breaded, deep fried, and served with a side of marinara, but they also have a few major differences.

What is the Italian name for arancini? ›

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.

What are the names of 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 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 Rome version of arancini? ›

Suppli are the Roman version of “arancini” — basically a croquette from cooked rice or pasta. The name, suppli, derives from the telephone cord because when you pull the two halves apart, the mozzarella should string out like a phone cord.

What are the different types of arancini balls? ›

The most common arancini fillings are: al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or besciamella.

What are rice balls in Rome called? ›

Without a doubt, the Romans' most beloved fried snack is the supplì. These fried rice balls, that are prepared in Rome only, are on sale across the city in pizzerias and street food shops and are the perfect choice for a hearty, comforting bite on the go at any time of day.

What is the Naples version of arancini? ›

Rice Balls (Palle 'e Riso)

Rice balls in Naples are very similar, if not identical to Sicilian arancini, the popular Sicilian street food, so called because of their resemblance to oranges.

How do you say italian rice balls in Italian? ›

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!

What are rice buns called? ›

The cakes, known as mochi, are cute round buns made of soft and chewy rice. The rice is first steamed and then pounded and mashed. AFP.

What is the name of white balls food? ›

Commonly called tapioca pearls in English, as they are the small, desiccated, translucent white balls of tapioca, extracted from the roots of the cassava plant, sabudana or Indian sago is packed with calories and carbohydrates – simple sugars and starch.

What is the puffy rice called? ›

Murmura is nothing more than puffed rice made by heated rice grains which pops like corn does. It is considered one of the purest cereal products. Murmura is widely used in breakfast cereals puffed rice cakes. It is also a popular street food in many parts of the world.

What are the rice balls at a trattoria? ›

Arancini, also known as Italian Rice Balls, is one of our all-time favorites. There is just something so tantalizingly delicious about these little balls of yumminess. These are quickly deep-fried to golden crispy perfection. The risotto delivers superior flavor.

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 do Italians eat with arancini? ›

What do you serve Arancini with?
  • 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.

Is risotto the same as arancini? ›

Arancini (pronounced “aran-chini”) are a Sicilian street food made of risotto that's rolled into a ball, stuffed, breaded, and gently fried.

What is arancini primavera? ›

Our Primavera Arancini is a classic Mediterranean snack: balls of fried risotto, full of vegetables and served over fresh tomato sauce.

What's the difference between arancini and arancini? ›

Arancina and arancino are the same, they differ only in the name and the shape: the arancina is round, while arancino's shape is more oval, like a big drop. No matter what their shape is, or name, they are made of the same main ingredients: rice, saffron, flour and bread crumbs.

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.

How do you eat arancini balls? ›

Eat the arancini warm, or serve with a basic tomato sauce for dipping.

What is farro arancini? ›

It is an ancient Italian grain. I made a tomato and eggplant risotto type dish, which inspired and motivated me to make farro anancini. Cook the farro separately, saute onions and garlic, mix in the farro and spices, form the farro mixture into balls, bread the arancini, and enjoy with your favorite marinara sauce!

What are the balls in Rome street food? ›

A deep-fried rice ball, known as the supplì, is Rome's quintessential street food. Popular as a starter before pizza or as a satisfying street food snack, supplì are a staple of Roman cuisine.

What are Italian fried rice balls in Rome? ›

What is a suppli? The most popular street food snack in Rome is suppli, a deep-fried rice ball, coated with eggs and breadcrumbs, filled with tomato ragu and mozzarella cheese. Although typical to Roman cuisine, it is sold throughout Italy as an antipasto in most pizzerias, pizza al taglio and restaurants.

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.

What is Naples famous dish? ›

8 Must Try Traditional Naples Foods
  • Pizza. Pizza is something you can find all over the world, but Naples is the place where it all began. ...
  • Minestrone napoletano. Minestrone is a soup. ...
  • Ragù ...
  • Buffalo Mozzarella. ...
  • Pastiera. ...
  • Mussel Soup. ...
  • Frittatina napoletana. ...
  • Casatiello.
Dec 10, 2022

What is arancini in Sicilian food culture? ›

The most popular arancini in Sicily are those with meat sauce (with peas and carrots), those with butter (with mozzarella and ham), and those with spinach (also topped with mozzarella), while in Catania are popular the arancino alla catanese (with aubergine) and pistachio of Bronte.

What is arancini burro? ›

Arancini al burro is a traditional Italian snack or an appetizer originating from Sicily. These stuffed rice balls are coated with a crispy batter and deep-fried in oil. The al burro version is stuffed with ham or prosciutto, bechamel sauce, and mozzarella or scamorza cheese.

What is Italian black rice called? ›

Venere Black Rice is Italy's most famous aromatic rice variety.

What is the name of the most famous rice dish from Italy? ›

Although the risotto may be Italy's most famous rice dish, the country holds a plethora of rice recipes, both sweet and savoury.

What is the old Italian for to wrap? ›

The word for the verb to wrap in Italian is impacchettare.

What are the white buns called? ›

Bao Buns (pronounced “bow”), but also known as a 'steamed buns' or 'baozi' 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough.

What are sticky buns called? ›

Sticky buns, also called honey bun, caramel bun, or Schnecken in German, are of German origin and were introduced to America by the Pennsylvania Dutch settlers. It's a sweet breakfast bread (but you can also eat it as a dessert) filled with brown sugar, sometimes cinnamon, and nuts.

What is crispy rice called? ›

Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.

What are edible balls called? ›

The French animelles (lit. "innards"), the Italian granelli (lit. "granules"), and the Spanish and Latin American criadillas (lit. "little maids") began as euphemisms, but have become standard culinary names.

Why do we eat rice balls? ›

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.”

What food looks like hairy balls? ›

All About Rambutans

The fruit grows in clusters on evergreen trees and are hairy-looking, colorful balls. The name rambutan means hairy, referring to the spikes on the skin of the fruit.

What is murmura rice called? ›

In India, puffed rice is known as muri. Other regional names includes parmal, puri, mudhi, murmura, murmuri, borugulu, maramaralu in Andhra Pradesh, Telangana and pori in Tamil Nadu. It is a staple food in Odisha and West Bengal.

What is black sticky rice called? ›

1. Black sticky rice – Usually sold labelled as “glutinous rice”, this is a black Thai rice that becomes sticky when cooked and creates a creamy sauce from the starch.

What is a murmura made of? ›

Murmura is made with rice and it is prepared by heating or tossing the rice kernels. The process of preparing decides its health quotient. Traditionally, Murmura was made by sun drying the clean rice kernels, which were tossed in hot salt till they fluffed up.

What is the famous rice ball in Japan? ›

Japanese people have been eating onigiri for 2,000 years

The rice balls are known by different names, depending on the era and region. The word onigiri itself comes from the Japanese word "nigiru," to squeeze, referring to how the rice ball is shaped by hand.

Why are rice balls called onigiri? ›

Onigiri takes its name from the Japanese word nigiru, meaning “to grasp” or “to squeeze,” so called because it is pressed by hand into a ball. The snack has also been called nigirimeshi, another term from which the name onigiri is derived.

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.

What is Timballo in Italian? ›

Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included.

What's the difference between croquettes and arancini? ›

Arancini came from Italy. They are rice balls that are stuffed and then coated with breadcrumbs. Croquetas are mostly cylindrical in shape, but it is a personal preference. Some turn it into balls and then deep-fry it.

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 hot or 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.

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.

What does arancini mean in Sicilian? ›

Sicilian Arancini, or rice balls, are one of the most recognized Sicilian foods throughout the world. These crisp, golden little nuggets are a popular street food all over Sicily.

What is another name for Italian rice? ›

Arborio rice is best-known as the rice used to make risotto. A type of short-grain rice to medium-grain rice, it is named after an area in Italy where it was originally cultivated – the town of Arborio in the Po Valley.

What does Prego mean in Sicilian? ›

Prego is the first person present tense conjugation of the Italian verb pregare, which means “to pray” or “to beg”.

What is Prego in Sicilian? ›

The most common translation is 'you're welcome': prego is what you say when someone else thanks you. – Grazie mille! – Prego. – Thanks very much!

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.

What is Italian Black Rice called? ›

Venere Black Rice is Italy's most famous aromatic rice variety.

What is Italian risotto rice called? ›

Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture. Carnaroli is a plumper, larger grain of rice that has a high starch content.

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's the difference between arancini and croquettes? ›

Arancini came from Italy. They are rice balls that are stuffed and then coated with breadcrumbs. Croquetas are mostly cylindrical in shape, but it is a personal preference. Some turn it into balls and then deep-fry it.

What are the different types of Italian risotto? ›

Risotto all'aglio
  • OR. Riso Nano Vialone Veronese.
  • Carnaroli.
  • Arborio.
  • Prosciutto Cotto.
  • Vegetable Stock.
  • Parsley.
Mar 14, 2023

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