Arangini (Italian Rice Balls) Recipe -
Arangini (Italian Rice Balls) Recipe

Arangini (Italian Rice Balls)

Recipe by  

"Crispy meatball-sized appetizers with deep fried outsides and moist herb and cheese insides."

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Ingredients Edit and Save

Original recipe makes 24 rice balls Change Servings
  • PREP

    40 mins
  • COOK

    25 mins

    1 hr 5 mins


  1. Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
  2. In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
  3. Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
  4. Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
  5. Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2005

While I'm sure that this recipe is great as written, there are a few "technical" things that I want to clear up. It is really known as arancini and should be made first as a risotto and then the cold leftovers used to make the rice balls with a variety of fillings, including mozzarella, ground beef or lamb, proscuitto, peas and swiss cheese. Really great, Roman style street food or snack.

Most Helpful Critical Review
Feb 07, 2008

Like Nonna's except no saffron in the rice which gives it a different flavor and definately with rissotto rather than reg white or long grain rice.

Jul 08, 2006

absolutely divine - can't go wrong with following this recipe to the letter. It is time consuming - but well worth the effort and would be sure to impress! The rice took at least 30 min to cool before I could proceed with the next step, so make sure you get the rice happening before you do anything else.

Oct 26, 2003

I've been looking for this recipe everywhere! Thanks so much! These are just like my Nonna's, except she put peas in the middle of hers and occasionally a bit of ground beef or lamb instead of the prosciutto. I made my rice balls pretty large, and molded them into a bell shape like my Nonna's. Delicious! Thanks again!

Jun 02, 2008

Excellent! I have tried rice balls before and I do believe the secret to this one is that there are only egg whites in the mixture and then as coating...keeping the little nuggets all together when cooking. Easy, faster than you think.

Nov 10, 2007

These were wonderful, I get asked to make these on a near-daily basis for the bar I cater for. I recommend roughly shredding the mozzarella cheese instead of dicing it, and adding salt, pepper, dried basil, oregano, thyme, rosemary, paprika, garlic powder, coriander, etc. etc., in small amounts to the breadcrumbs to give the coating a special flavor.

Oct 08, 2007

I made these along with a bunch of other meditteranean type appetizers for an outdoor jazz concert and they were to die for. The only thing I changed was that I omitted the egg whites before rolling them in bread crumbs. They are already plenty sticky and did not need it, plus the eggwhites mostly get left in the bread crumb dish anyway.

Jan 03, 2011

This was okay but not great. We liked all of the ingredients but they didn't have that "wow!" factor when combined in this dish. It was kind of difficult to put together and not really worth the effort. If we make it again, we'll change it, adding more garlic, parmesan, black pepper, etc.--more flavor.


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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