Cookbook:Arancini (Italian Fried Rice Balls)

From Wikibooks, open books for an open world
(Redirected from Cookbook:Arancini)
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes

Arancini balls

Originally posted to Foodista by Gaila Perez. Foodista recipes are released under a CC-BY license.

Ingredients[edit | edit source]

Rice Mixture[edit | edit source]
Filling[edit | edit source]
  • 4 oz of ham, chopped
  • 1 tablespoon of butter, chopped
Assembly and cooking[edit | edit source]

Procedure[edit | edit source]

Prepare rice[edit | edit source]
  1. Boil the rice in salted water until soft. Drain it well.
  2. Mix in the grated cheese and some freshly ground black pepper. Let it cool.
Assembly[edit | edit source]
  1. Prepare filling by combining chopped ham and butter.
  2. Spread the breadcrumbs in a plate or a serving tray. Spread the flour on another plate.
  3. Put the eggs in a bowl and beat them a little.
  4. Spread a spoonful of the cooled rice it in your hand. Add some filling in the middle, and use your other hand to close the rice over the filling. Set aside.
  5. Continue shaping rice balls with the remaining rice and filling. The finished balls should be the size of a small lemon.
  6. Roll the balls in the flour. Dip them in beaten egg. Roll in the breadcrumbs to coat.
Cooking[edit | edit source]
  1. Heat a few inches of oil in a large pan. Fry the balls, turning occasionally, until golden brown all over.
  2. Place finished arancini on paper towels to remove excess oil.
  3. Warm up the marinara sauce.
  4. When ready to serve, spoon some sauce on the serving plates. Place 3 to 4 arancini on each plate, and serve right away.

Notes[edit | edit source]

  • When frying, the oil level should be at least halfway up the balls. Turn them once to fry on each half.