I love cooking all kinds of comfort food and since I’m Italian {on my Dad’s side, of course} I have grown up eating hearty Italian meals. I have tried Arancini, or Italian Rice Balls, before but I’ve never made them myself. I guess at the time they seemed a little intimidating. But when I was sent a few containers of RiceSelect’s Texmati Rice to try, I figured I would give the recipe a try. And let me tell y’all….they were super easy to make and tasted even better than the restaurant version! The Texmati rice was creamy and nutty and delicious mixed with Parmesan and stuffed with Mozzarella cheese. Give this recipe a try and let me know what you think. You can serve it as an appetizer or an entree and be sure to add a bowl of warm marinara for dipping.
A little info on Texmati Rice.
Similar to basmati rice, Texmati has a delightful aroma of popcorn and a delicious nutty flavor. It’s delicious flavor, delightful aroma, unique texture and easy cooking characteristics set Texmati White Rice apart from all other aromatics.
Texmati rice is naturally nutritious, gluten free, low in fat, cholesterol and sodium.
Certified Kosher by Star K and Non-GMO.
Mozzarella Stuffed Arancini aka Italian Rice Balls
Makes 8 rice balls
Ingredients
- 2 cups cooked RiceSelect Texmati white rice cooled
- 3/4 cup grated Parmesan cheese divided
- 4 eggs beaten
- Mozzarella cheese cut in 8 cubes
- 1 1/2 cups Italian-style seasoned breadcrumbs
- salt/pepper to taste
- 3 tbsp parsley minced and divided
- 1 tsp garlic powder
- Vegetable oil for frying
- Marinara sauce for dipping
Instructions
- Add a few inches of vegetable oil to a cast iron pot {or other heavy saucepan} and heat over medium. Heat the oil to 375 degrees.
- In a medium bowl, mix together cooked rice, 1/2 cup Parmesan cheese, one beaten egg, 2 tbsp parsley, and salt and pepper.
- To make the arancini, wet your hands then place a large spoonful of the mix in your hand and press a mozzarella cube on top. Then add another spoonful of rice on top and form and press into a ball.
- Repeat and make all 8 arancini.
- To make a breading station, add the remaining three beaten eggs to a bowl and add the breadcrumbs to another bowl.
- Dip each arancini first in the egg then in the breadcrumbs, shaking off any excess.
- Once the oil reaches is at temp, add a couple arancini to the oil and fry until golden brown and cooked throughout {30 seconds -1 minute}.
- Remove to a paper towel lined plate to drain and fry the remaining arancini.
- Serve the arancini with a side of warm marinara sauce, garnished with remaining Parmesan cheese and chopped parsley.
Notes
Adapted from www.justataste.com.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
Cook the rice according to the package (simmer, covered, with water for 20 minutes).
Pour rice into a bowl and let cool.
Add a few inches of vegetable oil to a cast iron pot {or other heavy saucepan} and heat over medium. Heat the oil to 375 degrees.
In a medium bowl, mix together cooked rice, 1/2 cup Parmesan cheese, one beaten egg, 2 tbsp parsley, and salt and pepper.
Stir until well combined.
Cut a small block of Mozzarella cheese into 8 cubes.
To make the arancini, wet your hands then place a large spoonful of the mix in your hand.
Press a mozzarella cube on top. Then add another spoonful of rice on top
and form and press into a ball.
Repeat and make all 8 arancini.
To make a breading station, add the remaining
three beaten eggs to a bowl and add the breadcrumbs to another bowl.
Dip each arancini first in the egg…
then in the breadcrumbs, shaking off any excess.
Coat all the rice balls well.
Once the oil reaches is at temp, add a couple arancini to the oil.
Fry until golden brown and cooked throughout {30 seconds -1 minute}.
Remove to a paper towel lined plate to drain and fry the remaining arancini.
Serve the arancini with a side of warm marinara sauce.
Garnish with remaining Parmesan cheese and chopped parsley.
Melted cheese, creamy rice, and a crunchy coating make these
rice balls a delicious appetizer or meal for your whole family.
My loves gobbled up their arancini for dinner.
Another family favorite!
This post is sponsored by RiceSelect in conjunction with Mambo Sprouts. I have been compensated for my participation. All opinions are my own.
I love rice balls! I had them for the first time when I eloped to Italy. We went on a food tour through Rome… I probably ate 10 rice balls that day alone!
This is making my mouth water. Looks so yummy!
Greta | http://www.gretahollar.com
Mmmm! Just thinking about that ooey-gooey cheesy middle is making my mouth water!
O wow, these are so fun! What a fun recipe!
I have never tried that type of rice. I need to give it a whirl. This recipe is absolutely perfect. Arancini is always a hit in our house.
First of all, HOOAH! :o) I'm an AF spouse but have been side-by-side with Army many times. We milspouses have to stick together! :o) And second, I love this recipe! I have used a similar recipe to use up extra risotto or rice many-a-time, and as your recipe shows, it's a hit! :o)
Looks great!
Rice is a staple dish in my house but I, unfortunately, have never tried arancini. Sounds just my kind of comfort food, can't wait to make it. Thanks for sharing 🙂
I made this tonight as a snack for my man and myself with the left over rice from today’s dinner. And wow! I made like 13 and they all disappeared so fast. Love these. So yummy!
I think I did something wrong…unfortunately my rice balls fell apart. What did I do wrong?
You want to make sure your rice is completely cooled and don’t forget the egg in the mixture to help bind it together!
I made this a couple nights ago and they came out awesome! I just used white rice since it’s what I had and it still tasted yummy. I also didn’t need the whole 1.5 cups of breadcrumbs- I double dipped and still tossed about half of them out after. And I found “snacking” cheese that came in mini balls. Thank you for sharing this!
So glad you liked them! I need to try this recipe again. So tasty!