Arancini- Italian Rice Balls

A is for Arancini!

Arancini are Italian rice balls that are crispy on the outside, cheesy on the inside, and perfect dipped in marinara. They’re a beloved comfort food from Sicily that always disappear fast.

Unlike some traditional versions that might include peas or hidden cubes of cheese, this method keeps things simple and focuses on cheesy, golden balls of goodness that are easy to make at home. These crispy fried rice balls have become a favorite around here.

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What You’ll Need

• 3 cups cooked long‑grain rice, cooled

• 4 cups shredded mozzarella cheese

• 1 cup parmesan, asiago, and romano blend, shredded

• Dried or fresh parsley, to taste

• 3 eggs, separated

• 1 cup bread crumbs, plus extra for coating

• Salt and pepper, to taste

• Oil for frying

• Marinara sauce, for serving

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How to Make It

1. In a large bowl, combine the cooled rice, cheeses, egg yolks, breadcrumbs, parsley, salt, and pepper. Chill for at least 1 hour.

2. Roll the mixture into walnut‑sized balls.

3. Dip each ball into the egg whites, then roll in additional breadcrumbs.

4. Heat oil to 375° and fry the arancini until golden brown. Drain on paper towels.

5. Serve warm with marinara sauce and an extra sprinkle of cheese if you like.

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Tips & Tricks

• Even Portions: Use a cookie scoop to make forming the balls quick and easy.

• Chill First: Chilling the rice mixture makes it much easier to shape without falling apart.

• Size Matters: Walnut size works well for dinner portions; make smaller for appetizers.

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To Freeze and Reheat:

• Let the cooked arancini cool completely, then place in a single layer on a baking sheet and freeze until firm, about 1–2 hours.

• Transfer the frozen arancini to a freezer-safe bag or container.

• To reheat, preheat oven to 375°F. Arrange the frozen arancini on a baking sheet and bake 10–15 minutes, turning once halfway through, until heated through and crispy.

• Serve immediately with marinara sauce.

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These homemade arancini are a fun way to bring a little Italian comfort food into your kitchen. Serve them with marinara for dipping and watch them disappear fast. You might also enjoy my Prosciutto-Wrapped Mozzarella Bites or Italian Sausage Marinara with Penne for more Italian-inspired favorites.

Thanks again to Wendy for hosting the challenge! This is our third time working through the alphabet, and you can follow along with the recipes we’re sharing this year right here: Alphabet Challenge 2026. Scroll down to see what the other bloggers are sharing for the letter A.

Arancini- Italian Rice Balls

Ingredients

• 3 cups cooked long-grain rice, cooled
• 4 cups shredded mozzarella cheese
• 1 cup parmesan, asiago, and romano blend, shredded
• Dried or fresh parsley, to taste
• 3 eggs, separated
• 1 cup bread crumbs, plus extra for coating
• Salt and pepper, to taste
• Oil for frying
• Marinara sauce, for serving

Instructions

1. In a large bowl, combine the cooled rice, cheeses, egg yolks, 1 cup bread crumbs, parsley, salt, and pepper. Mix thoroughly.
2. Chill the mixture for at least 1 hour to make shaping easier.
3. Using your hands or a cookie scoop, form the mixture into walnut-sized balls.
4. Dip each ball into the egg whites, then roll in additional bread crumbs to coat evenly.
5. Heat oil in a deep fryer or heavy skillet to 375°F. Fry the arancini in batches until golden brown, about 3–4 minutes per batch. Avoid overcrowding.
6. Remove and drain on paper towels. Serve warm with marinara sauce and an extra sprinkle of cheese if desired.

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