Make this Arancini | Rice and cheese balls with the rice that is available at your home. It is a quick and easy recipe and it can also be made ahead and frozen. Check out freezing tips below:
- 1 cup cooked rice
- 1 cup shredded mozzarella cheese
- 1/2 cup parmesan cheese
- 1/4 cup Cilantro finely chopped
- 2 Eggs
- Salt to taste
- PREPARING VEGETABLES
- 2 teaspoons oil
- 1/4 cup carrot finely chopped
- 1/4 cup onions finely chopped
- 2 green chilies finely chopped
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VEGETABLES (Optional)
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Heat oil in a pan and add the vegetables. Sauté until the vegetable is almost cooked. Let it cool.
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RICE BALLS
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Add the cooked vegetables to the rice. Add salt. Taste and adjust as needed.
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Add the cilantro and cheese and mix well. Add one lightly beaten egg and mix again.
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Tightly roll the mixture into 1-inch diameter balls. If the mixture doesn't hold, then add some more mozzarella cheese.
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Lightly beat another egg and dip the rice balls is it and coat it with bread crumbs.
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Place them on a tray lined with plastic wrap with space between then. Transfer into the freezer for an hour.
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Heat oil in a pan on medium heat (350 Degrees Fahrenheit/175 Degrees Celsius) and deep fry for about 2 minutes on each side till the coating is golden brown.
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Serve with marinara sauce or ketchup.
I used leftover basmati rice, but slightly sticky rice is easy to work with.
If you are making rice specifically for rice balls, cook it with chicken or vegetable broth, a tablespoon of wine or rice vinegar and salt for additional flavor.
Adding vegetables is optional. You can also add a small cube of cheese between each rice balls.
It's important to freeze the rice balls before frying or else it could break and the cheese could ooze out and make the oil messy.
The oil should be on medium to medium-high heat or else the rice balls could break.
You can transfer the frozen rice balls to freezer-safe bags and freeze them for later use.
You can also use the cheese you have handy.