Description
These Arancini Rice Balls are crispy and golden on the outside with a creamy, cheesy interior filled with mozzarella. Made with U.S.-grown basmati rice cooked in chicken broth, combined with a rich Parmesan béchamel sauce, then breaded and deep-fried to perfection. Perfect as a delicious appetizer or snack.
Ingredients
For the Rice
- 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
For the Béchamel
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup whole milk, room temperature
- 1/2 cup freshly grated Parmesan cheese
Arancini Assembly
- 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)
Instructions
- Make the rice: Melt butter over medium-high heat in a saucepan. Add chopped onions and salt, cooking occasionally for 3-4 minutes until onions soften. Stir in garlic and cook for another minute. Add basmati rice and stir until grains are evenly coated and translucent. Pour in chicken broth and bring to a boil. Lower heat, cover, and simmer for 15-20 minutes. Remove from heat and let it sit covered for 5 minutes.
- Prepare the béchamel sauce: In another saucepan, melt butter over medium heat. Add flour and stir constantly to form a roux, cooking for about a minute. Gradually whisk in milk in small increments until the sauce thickens and is smooth. Stir in Parmesan cheese and remove from heat.
- Combine rice and béchamel: Transfer cooked rice into a large mixing bowl. Pour béchamel sauce over the rice and mix thoroughly to combine evenly.
- Chill the mixture: Spread rice mixture evenly on a parchment-lined rimmed baking sheet. Refrigerate for at least 1 hour to firm up for easier shaping.
- Form rice balls: Scoop a handful of chilled rice and flatten into a disk. Place 1-2 cubes of mozzarella in the center and enclose it by folding the rice to form a ball, sealing the cheese inside. Repeat until you have 12 large rice balls. Use damp hands if the mixture is sticky. Place formed balls on parchment paper.
- Prepare dredging station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Roll each rice ball first in flour, then dip in eggs, and finally coat completely with breadcrumbs. Place breaded balls on a plate or baking sheet. Chill or freeze briefly while oil heats to keep the balls firm.
- Fry the arancini: Heat vegetable oil in a deep saucepan to 350°F (175°C), filling it about 2 inches deep. Fry the rice balls in batches of 3-4, turning to cook evenly until golden brown, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Maintain oil temperature and add more oil if needed between batches.
- Serve: Let arancini cool slightly. Optionally sprinkle with extra grated Parmesan and chopped parsley. Serve with marinara sauce or your favorite dipping sauce.
Notes
- Using basmati rice instead of traditional risotto rice results in a slightly different texture but still delicious.
- Ensure the rice mixture is well chilled for easier shaping of the balls.
- If the rice mixture is too sticky to handle, wet your hands to prevent sticking.
- You can freeze formed and breaded balls for later frying.
- Maintain oil temperature at 350°F to ensure even cooking and prevent greasy arancini.
