Name: Arancini Rice Balls with Cheesy Blichamel Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 2 Tbsp unsalted butter; 1/2 medium yellow onion, finely chopped; 1 tsp salt; 3 cloves garlic, minced; 1 cup U.S.-grown basmati rice; 2 cups chicken broth; 1 Tbsp butter; 1 Tbsp flour; 1 cup whole milk, room temperature; 1/2 cup freshly grated Parmesan cheese; 1/2 cup mozzarella, cut into small cubes; 1/3 cup flour; 2 large eggs, beaten; 3/4 cup Italian breadcrumbs; Vegetable oil for frying (about 3-4 cups or enough to fill a pot 2 inches deep)

Jump to Recipe·4 from 5 reviews

If you’ve ever dreamed of a snack that’s crunchy on the outside, wildly cheesy and creamy on the inside, and bursting with comforting flavors, then you need to try this Arancini Rice Balls with Cheesy Blichamel Recipe. These golden, crispy orbs are a heartwarming twist on the classic Italian favorite, made with fragrant U.S.-grown basmati rice instead of risotto, combined with a rich homemade béchamel sauce that oozes cheesy goodness with each bite. Whether it’s for a party appetizer, cozy night in, or a fun kitchen project, these arancini are bound to steal the show and become an instant favorite in your recipe collection.

Ingredients You’ll Need

The image shows a close-up of creamy white risotto inside a shiny stainless steel pan. The risotto has a soft, smooth texture with visible grains of rice evenly mixed and coated in a light, rich sauce. The pan edges are slightly reflective, framing the rice well. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting this dish right is all about simple, quality ingredients that each bring something special to the table—from the fluffy texture of basmati rice to the rich creaminess of the béchamel and the satisfying crunch of the breadcrumb coating. Here’s what you’ll need to create these irresistible bites:

2 Tbsp. butter, unsalted: Adds a silky richness that helps soften the onions and bind the rice mixture.
1/2 medium yellow onion, finely chopped: Brings a sweet, aromatic base layer for flavor complexity.
1 tsp. salt: Enhances all the flavors without overpowering the dish.
3 cloves garlic, minced: Infuses the rice with a gentle savory depth.
1 cup U.S.-grown basmati rice: The star grain, delivering fluffy yet sticky texture perfect for shaping.
2 cups chicken broth: Cooks the rice with an extra layer of savory goodness.
1 Tbsp. butter (for béchamel): Creates a smooth base for the sauce’s creamy texture.
1 Tbsp. flour: Helps thicken the béchamel into a luscious, velvety sauce.
1 cup whole milk, room temperature: Adds richness and creaminess to the béchamel.
1/2 cup Parmesan cheese, freshly grated: Gives a sharp, nutty flavor that perfectly complements the béchamel.
1/2 cup mozzarella, cut into small cubes: The molten cheesy heart that makes every bite heavenly.
1/3 cup flour (for dredging): Creates the essential dry coating that helps the egg and breadcrumbs stick.
2 large eggs, beaten: Acts as the glue for the breadcrumb crust.
3/4 cup Italian breadcrumbs: Provides that unbeatable golden and crunchy exterior.
Vegetable oil for frying: You’ll need about 3-4 cups or enough to fill a pot 2 inches deep for deep-frying magic.

How to Make Arancini Rice Balls with Cheesy Blichamel Recipe

Step 1: Cook the Flavored Rice

Start by melting 2 tablespoons of butter in a saucepan over medium-high heat to bring a rich foundation to your rice. Toss in the finely chopped onion and salt, letting them soften gently for about 3-4 minutes until they become translucent and fragrant. Add the minced garlic and stir for another minute to awaken its aroma. Now, mix in your cup of basmati rice, stirring until each grain looks translucent and glossy. Pour in 2 cups of chicken broth and bring everything to a gentle boil. Then, lower the heat, cover your pot, and simmer for 15-20 minutes—this will cook the rice perfectly, absorbing all those savory flavors. Remove from heat but keep the lid on and let the rice rest for 5 minutes to finish steaming. This base is going to give your arancini that wonderful fluffy texture with bursts of flavor in every bite.

Step 2: Prepare the Cheesy Béchamel Sauce

While the rice cools, let’s whip up the béchamel that takes these rice balls to the next level of indulgence. In a separate saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1 tablespoon of flour and keep stirring constantly to cook the roux—this step is key to avoid any raw flour taste. Gradually whisk in 1 cup of room-temperature whole milk in small increments to prevent lumps, continuing to stir until the sauce thickens into a smooth, creamy lusciousness. Once thickened, remove from heat and stir in 1/2 cup of freshly grated Parmesan cheese, which melts beautifully to add a sharp and nutty depth. This béchamel is the creamy heart that binds our rice balls and knocks that cheesy factor way up.

Step 3: Combine Rice and Béchamel; Chill the Mixture

Carefully transfer your cooked rice into a large mixing bowl. Pour the cheesy béchamel over it and gently fold until the rice is completely coated in that creamy sauce. Spread this mixture evenly on a parchment-lined rimmed baking sheet and pop it in the refrigerator for at least 1 hour—chilling is crucial as it firms up the mixture, making it much easier to form perfectly smooth and sturdy rice balls without falling apart.

Step 4: Shape and Stuff the Rice Balls

Once chilled, scoop a small handful of the rice mixture and flatten it into a disk shape. Nestle 1 to 2 small cubes of mozzarella in the center, then carefully fold the rice around the cheese, shaping it back into a tight ball. The cheese is the delicious molten surprise that awaits inside each ball. The rice might be slightly sticky, so if it feels tricky to handle, don’t hesitate to wet your hands slightly—that’s a handy trick to keep things manageable. Repeat this until you’ve formed 12 large rice balls or smaller ones if you prefer.

Step 5: Bread the Arancini

Set up your dredging station with three shallow bowls: one with flour, one with beaten eggs, and the last with Italian breadcrumbs. Roll each rice ball first in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it thoroughly with the breadcrumbs. This triple coating system creates that irresistible crunchy shell once fried. Place the breaded balls on a plate or tray and refrigerate while you heat the oil to keep them chilled and firm.

Step 6: Deep Fry to Golden Perfection

Heat vegetable oil in a medium saucepan to 350°F, making sure there’s at least 2 inches of oil for even frying. Cook the arancini in batches of 3 to 4, turning occasionally to ensure every side becomes a gorgeous golden brown, which takes about 4-5 minutes per batch. Use a slotted spoon to carefully lift the cooked rice balls from the oil, allowing excess oil to drain, then transfer them to a paper-towel-lined plate. Keep the oil temperature stable throughout for the crispiest crust.

How to Serve Arancini Rice Balls with Cheesy Blichamel Recipe

The image shows a close-up of round golden-brown fried balls with a crispy outer layer sprinkled with small green herb bits. One ball is split in the middle, revealing a white, soft, and sticky rice layer mixed with melted white cheese stretching out in a thin string. The balls are placed on a white marbled surface with a small bowl of red sauce blurred in the background. The texture of the outer crust is crunchy, and the inside looks creamy and cheesy, making a nice contrast. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh sprinkle of extra Parmesan cheese and some finely chopped parsley over hot arancini adds a burst of color and an herbal lift that brightens up these rich bites beautifully. A light dusting of cracked black pepper can also add a subtle kick if you like.

Side Dishes

These cheesy rice balls pair wonderfully with a vibrant marinara sauce for dipping—its acidity perfectly cuts through the richness. A crisp green salad or roasted vegetables can offer a refreshing contrast when serving arancini as a main course or appetizer.

Creative Ways to Present

Elevate your presentation by stacking arancini on small skewers or serving them in individual mini baskets lined with parchment paper for a casual party vibe. You can also serve with an assortment of dipping sauces like pesto, garlic aioli, or spicy arrabbiata for added flavor variety.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind the breadcrumbs may lose some crispness after refrigeration, but reheating them properly can help bring some crisp back.

Freezing

You can freeze the uncooked, breaded rice balls by placing them on a parchment-lined tray and freezing until solid. Then, transfer to a freezer-safe bag or container and freeze for up to 2 months. Fry them straight from frozen but add a couple extra minutes to the cooking time to ensure they’re cooked through perfectly.

Reheating

To revive the crispy crust and warm the cheesy center, reheat leftover or frozen arancini in a preheated oven at 375°F for about 10-15 minutes. Avoid microwaving if possible, as this tends to make the coating soggy.

FAQs

Can I use a different type of rice for these Arancini Rice Balls with Cheesy Blichamel Recipe?

Absolutely! While this recipe uses U.S.-grown basmati for its fragrant aroma and texture, you can experiment with other short or medium-grain rice types—just make sure it’s a sticky variety that holds together well.

Is deep frying the only cooking method for arancini?

Deep frying delivers the classic crispy exterior, but you can also bake them for a lighter version. Just spray with oil and bake at 400°F for 20-25 minutes until golden and crispy.

Can I make the béchamel sauce ahead of time?

Yes! You can prepare the béchamel sauce a day in advance and store it in the refrigerator. Reheat gently before mixing with the rice to keep it smooth and creamy.

What can I use as a vegetarian alternative to chicken broth?

Vegetable broth is a great substitute that keeps the flavor profile rich and suitable for vegetarians.

How do I prevent the cheese from leaking out during frying?

Ensure the rice balls are well-formed and tightly packed around the mozzarella. Chilling the balls before frying also helps the cheese stay contained while cooking.

Final Thoughts

I can’t recommend enough giving this Arancini Rice Balls with Cheesy Blichamel Recipe a try—it’s a fantastic blend of creamy, crunchy, and cheesy that feels like a warm hug from the inside out. Whether you’re new to cooking or a seasoned pro, these delightful rice balls are sure to impress and satisfy. So gather your ingredients, roll up your sleeves, and dive into making this comfort food classic that’s just waiting to become a favorite in your kitchen.