Rice Balls (Sicilian Arancini)

20181031_105329-XL

The name arancini, which is translated as “little orange” derives from their shape and color which, after cooking look like an orange. Sicilian arancini rice balls, stuffed with meat sauce, breaded, and fried until golden. To most tourists, this is street food. You don’t really get arancini in restaurants. But to Sicilians, an arancini is cooked with time and love by their mothers and grandmothers. This is my motherโ€™s recipe. This makes about 10 -12 rice balls depending on size. Enjoy!

Meat filling:

  • 3 tablespoons oil
  • 1 lb. ground beef
  • 1 medium onion chopped
  • 1 small can tomato paste
  • salt & pepper to taste
  • 1/2 cup water
  • 1/2 cup peas

Meat filling instructions:ย Fry onions first then add meat. Add tomato paste, salt & pepper, water & peas. Simmer until most of the liquid is absorbed. You’ll need a thick ragu. Add sugar if you like it a little sweeter.

Rice:

  • 5 cups chicken broth
  • pinch of saffron
  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 small onion, finely diced
  • 2 cups Arborio rice
  • 1/2 cup grated imported Pecorino Romano cheese
Rice instructions:ย Bring broth with saffron to a boil. Set aside.
Fry minced onion in olive oil and butter to soften then add rice. Stir for a while. Slowly add broth to rice one ladle or two at a time. Keep the heat on simmer. Continue this process (as you would make risotto) until rice is tender. This is a slow process and could take up to 25 minutes. When rice is cooked set aside. You can add grated cheese and mix at this point. Let rice cool down before starting the next step below.

 

Deep-fry instructions:

Shape rice into a ball (a little larger than a golf ball) Make indentation and place about 1 tablespoon meat mixture in center and roll rice over in your hand, adding a little more rice to cover and form a ball. Prepare all of the balls and place on waxed paper before going to the next step.

Gently dip the rice ball in beaten egg. Roll in Italian seasoned breadcrumbs and deep-fry (375) about 3-4 at a time until golden. I used my Fry Daddy. Drain on paper toweling. 2 cups of Arborio rice made about 12 arancini depending on size.

45054096_1924193921216789_447143663592538112_o

45155417_1924207831215398_8300588460654198784_o

45042891_1924216581214523_3263709248382566400_o

Advertisements
This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

10 Responses to Rice Balls (Sicilian Arancini)

  1. Hali says:

    you use 3 beaten eggs, but talk about miximg them in rice mixture…and use them also in dipping rice ball. How much egg do you use in rice mixture and how many egg in dipping mixture?

    • Mommalatteskitchen says:

      You use the 3 eggs for the rice. For dipping you can just eyeball what you need. I would say 2 eggs should do, if not one more. ๐Ÿ™‚

  2. Hali says:

    Thanx, I will try this one out ๐Ÿ˜€

  3. Kat says:

    Can rice balls be frozen and reheated?

  4. Can be frozen!Do not dip in egg and breadcrumb’s till ready to fry!Make balls then freeze!

  5. Julie says:

    I have cooked this a few times now but I don’t add any Meat. I fry finely chopped onions with garlic and chilli, then I add some Parmesan cheese, tomato paste and then I add the Rice.

    Today I made a Curry and I added some of the Curry gravy into the mixture and it works very well indeed.
    Thank-you very much for your recipe. ๐Ÿ˜Ž

  6. Connie says:

    Delish I made them a few times, what I did was add cubed mozzarella in the center with the peas and chopmeat I also added 1/4 shredded mozzarella in the rice mixture so good and easy to do I also made a little sauce on the side soo good thank you for the recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s