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Mozzarella Stuffed Arancini aka Italian Rice Balls

Makes 8 rice balls


  • 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


  • 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.


Adapted from www.justataste.com.