Arancini with Leftover Rice
Transform leftover rice into crispy golden arancini with melted mozzarella centers. These Italian rice balls are perfect as appetizers or snacks, and great for using up leftovers.
Ingredients
Equipment Needed
- small saucepan
- candy thermometer
Ingredients
Equipment Needed
- small saucepan
- candy thermometer
Instructions
Prepare the Rice Mixture
- 1
Saute aromatics
Heat the oil in a small saucepan over a medium flame. Add the onion, celery, garlic and a pinch of salt, and fry, stirring, for five minutes.
- 2
Mix with rice
Remove from the heat, tip into a bowl with the cold rice and parmesan, mix everything well until it sticks together and season to taste.
Form and Coat the Arancini
- 1
Form balls
Divide the mixture into six portions, and form each one into a firm ball around a 2cm piece of mozzarella.
- 2
Coat in flour
Roll the balls in the flour and shake off any excess.
- 3
Coat in egg
Roll in the egg and shake off any excess.
Fry the Arancini
- 1
Heat oil
On a medium heat, bring a small saucepan one-third full of frying oil to 170°C. Test the temperature by dropping a small piece of rice or a crumb into the oil – if it bubbles to the surface, the oil is ready.
- 2
Fry arancini
Carefully lower the arancini into the hot oil and fry for two to three minutes, or until golden-brown.
- 3
Serve
Remove from oil and enjoy immediately while hot and crispy.
Cook's Notes
These delightful little balls of pleasure transform leftover rice into a truly pleasurable nibble. They are perfect without any filling, but they are also a good way to use up other leftovers: experiment with different cheeses or add fried diced vegetables such as mushrooms, carrots and fennel. If you have any leftover egg, flour and crisps, mix them all together and fry as a small omelette snack to have alongside the arancini.
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