Holiday Indulgences · Kid-Approved
Arancini (Sicilian Rice Balls)
Crispy golden rice balls with a molten mozzarella center. A holiday-party favorite, and kids devour them. Makes 24; a serving is 2.
Diet swaps
- Gluten-free: Use gluten-free panko. Use a gluten-free flour blend (or cornstarch to thicken).
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 cups Arborio rice
- 6 cups Low-sodium chicken broth
- 1 tbsp Butter
- 1/2 cup Grated Parmesan
- 4 Large eggs (divided)
- 4 oz Mozzarella, cut in 24 cubes
- 1/2 cup Frozen peas
- 1/2 cup Flour
- 2 cups Breadcrumbs
- for frying Vegetable or light olive oil
- 2 cups Marinara (for dipping)
Directions
- Make a risotto: simmer rice in broth, stirring, about 20 minutes. Stir in butter, Parmesan and peas; cool, then mix in 2 eggs. Chill at least 2 hours (or overnight).
- Scoop 2 tbsp of rice, press a mozzarella cube in the center and roll into a ball.
- Roll in flour, then 2 beaten eggs, then breadcrumbs.
- Fry at 350°F for 3–4 minutes until golden (or air-fry at 400°F for 12 minutes). Serve with warm marinara.
Calorie breakdown
Per 2 arancini: rice 117 · breading 90 · frying oil absorbed 80 · cheeses 45 · eggs 23 · marinara 20
💡 Lighter tip: Air-fry instead of deep-frying and save about 80 calories per serving.
Helpful for this recipe
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