Arancini Rice Balls Recipe (VIDEO)
Arancini are crisp on the outside with a creamy, cheesy center. Children and adults love these classic Italian rice balls. They such a treat fresh off the stove, stuffed with glorious gooey cheese.
This arancini recipe is similar in flavor to one of the most popular recipes on my site; the Creamy Chicken and Rice (a one-pot-meal) – if you loved that dish, you’ll enjoy these cheesy rice balls!
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Arancini Recipe:
Arancini are a satisfying treat – filled with a risotto-like creamy rice, ham, sweet peas, parmesan and mozzarella cheese. Serve with warmed marinara pasta sauce, these are wonderful for lunch on their own or paired with a fresh green salad.
This recipe was adapted from one of my favorite Italian cooks: Lidia Matticchio Bastianich and is based on her “Arancini di Riso” (Rice Balls) from her book, Lidia’s Favorite Recipes. Thank you Lidia for introducing me to this wonderful treat!
What is Arancini?
Sicilian Arancini are rice balls stuffed with cheese and other fillings such as cheese and meat, the coated with bread crumbs and deep fried. The fillings vary by region but arancini have been popular in Italy for centuries.
Even if you aren’t a fan of “deep fried” foods, give this one a try. Arancini are coated in a light layer of fine Italian bread crumbs and the rice is compacted, so they hardly soak up any oil and do not have the taste or mouth feel of a deep fried food.
Can you Eat Rice Balls Cold?
Arancini are best served warm when they are creamy and cheesy in the center. They are just as good freshly cooked as they are reheated, especially when you reheat in the oven to re-crisp the exterior.
How do you Reheat Arancini?
Once arancini are fried and cool to room temperature, you can store them in the refrigerator or freezer (in a freezer safe container or ziploc bag).
- To reheat frozen arancini – There is no need to thaw. Place on a rimmed baking sheet and bake at 400˚F for 20 minutes.
- To reheat refrigerated arancini – bake on a rimmed baking sheet at 400˚F for 15 minutes.
How to Make Rice Balls:
1. In a heavy pot, sautee onion with olive oil and butter until soft then add ham and cook until golden then stir in the rice.
2. Add white wine and cook until mostly evaporated then add hot chicken broth and 1 tsp salt. Cover and simmer until liquid is mostly absorbed. Stir in the peas, cover and cook another 2 minutes.
3. Spread rice mixture onto a baking sheet to cool. Once rice is at room temperature, stir in parsley and parmesan. Form rice balls with wet hands, using a heaping ice cream scoop of rice for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball to enclose the cheese.
4. Set up 3 shallow bowls. Bread the rice balls one by one, dipping first into the flour, then the beaten egg and finally rolling in bread crumbs.
5. Once all of the arancini are formed, heat 1″ of vegetable oil in a pot over medium heat. Once the oil is hot (350˚F), add arancini in batches without crowding and cook about 3 minutes total per batch, turning to get all sides golden brown. 
Transfer fried rice balls to a paper towel lined platter and serve warm with marinara, or with ranch (as my son prefers), or skip the dip and just enjoy them! :).
Love Rice? Try Our Best Rice Recipes:
- Shrimp Fried Rice – perfect way to use up leftover rice
- Beef Rice Pilaf (Plov) – Our most popular instant pot recipe!
- California Rolls – learn how to make sushi rice
- Stuffed Cabbage Rolls – just like Mom’s!
Watch Natasha Make Arancini:
Learn all of our best tips and tricks for making the best Arancini! One bite into a cheesy rice ball and you’ll know they are well worth every bit of effort.
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Arancini Rice Balls
Ingredients
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 oz)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay, (dry white wine)
- 5 cups chicken broth, or stock (hot)
- 1 tsp salt, (plus more to sprinkle fried arancini)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading/ Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten with a fork
- 1 1/2 cups Italian bread crumbs
- Oil for frying, vegetable, canola, or grapeseed oil
Instructions
- Using a dutch oven or heavy-bottomed pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced onion and sautee until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
- Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
- Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
- Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It's best to roll and bread all of the rice balls before beginning frying since the frying is quick.
- Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm with marinara.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’ve made your tiramisu which was fabulous. So happy to find arancini recipe here. I had them from a train station in Naples headed to Rome and loved them. I’ve made them but so happy to find your recipe.
Hi Kim! That’s great. I’m glad you loved the tiramisu and I’m so glad you found this recipe. Thank you for sharing.
Can you make them in the oven instead of deep frying them?
Thank you in advance
Hi Olga! I haven’t tried baking them and I imagine they would taste best fried. Let us know if you experiment.
Hi Natasha!
I made these tonight for my family and served them with a side salad. I followed the recipe and only had to make a few changes. My husband likes onion flavor but not the texture, so I had to puree the cooked onions. I was afraid how it would turn out since it was a mushy consistency, but it was fine when I mixed it back in to saute the ham. I also didn’t have vegetable oil at home, so I fried them in peanut oil and they came out soooo good. Everyone went back for seconds and thirds!
Thanks for sharing another amazing recipe! I’ve tried so many of your recipes and they are always delicious, but this is my first time commenting. If anyone is contemplating making these, I highly recommend you give them a try. They are not heavy or greasy at all and go great with a side salad for a satisfying meal. I will definitely be making these again!
Thank you for sharing! So glad it was a hit!
Hi. can I use a dutch oven pot to fry, or something lighter?
I usually never fry but what type of heavy pot can purchase on amazon? Trish
Love the video
Hi Trish, I use Le Creuset 5 1/2 quarts Dutch Oven. The size is ideal for our family and it distributes the heat very evenly.
Hi, this looks delicious! If using cold, leftover rice, do you still add the wine, 5 cups of chicken stock, and cook following the recipe? TIA
Yes that’s right, please let us know how it goes if you try it.
Hi Natasha,
I love all your recipes!
Can I use day old jasmine rice to make arancini balls?
Hi Robin, this recipe is a perfect way to use up leftover rice. I hope you love it!
Hi
For the Arancini can we use any rice?
Thanks
Lina
Hi Lina, we found Jasmine rice works best for this – a long-grain rice.
I love to do this recipe but I have a question can you tell me what is the size per portion of this appetizer dish? Thank you, I love your video about this btw.
You’re very welcome! The serving size listed is 24 rice balls.
Hi. I’d like to try this recipe but my family doesn’t like peas. Is the another vegetable you’d recommend to add in with the ham?
Hi Rakisha! I haven’t tested an alternative but you may try diced carrots or just leave the peas out.
Natasha, I love arancini balls could you air fry them as well?
Hi Terry, I haven’t tested that myself so I do not know how they would turn out. If you experiment, please share your experience.
I’m making this for a family get together and am currently pregnant, I know you’ve suggested substituting the wine in previous comments with more broth instead but I’m just curious if the wine gets cooked out like alcohol does normally in cooking? thanks in advance!
Hi Ally, if you’re worried about the alcohol, you can use the north in place of it. I’m no scientist, but most of the alcohol should cook out.
About to make this for the family this weekend. Could the white wine be replaced with chicken stock? Thank you
Hi Mrs, Davidson, you could replace white wine with a little more chicken broth.
I just made and they came out great! I only used ingredients available in the house and made them gluten free. They are unbelievable!
My swap outs were hardboiled eggs for ham (and used rotisserie chicken seasoning on them to replace the saltiness of ham), dried onions since I didn’t have any fresh, dried parsley, arborio rice in the instapot, King Arthur GF flour, and 4C season GF crumbs. I even used 4 kid’s mozzarella sticks and cut them into 24 pieces. Perfecto! Used Rao’s marinara and topped with a truffle parmesan.
That’s just awesome! Thank you for sharing your wonderful review!
Love your recipes, I too am a fan of Lidia. I am trying this with my leftover Jasmine rice from last night.
I hope you love this recipe, Dawn!
I’ve made this recipe it is excellent but now my question is can I make it with gluten-free breadcrumbs
Hi Ron, I haven’t tried any substitute yet to advise. If you do an experiment and find another substitute, please share with us how it goes.
Hi substituted the flour with potato starch and the breadcrumbs with gluten free breadcrumbs … delish!!!
Yum! That sounds delicious! Thank you so much for sharing that with me.
Hey! this looks great, quick question, what can i use instead of the white wine?
thanks
Hello Jada, you could replace white wine with a little more chicken broth.
Can you make this with cauliflower rice?
Hi Lynn, that’s a great question. Unfortunately, I haven’t experimented with cauliflower to advise on an outcome.
I make Arancini whenever I have leftover Risotto (made with Arborio rice). So tonight’s version is made with leftover chicken-saffron-wild mushroom Risotto. I add peas and some prosciutto to my cold Risotto and then form the balls and follow your preparation for the rest of the recipe. They are great and a good way to enjoy another Risotto meal!
Thanks for the recipe.
Yummy! Thank you so much for sharing that with me.
Are any of your recipes sold as prepared foods in stores?
Hi Carole, I don’t sell my prepared recipes at this time.
Hi Natasha
I have been following you since the beginning of the pandemic. Love, love, love all your recipes.
I made these arancini and they are amazing !!! My question is can you make the rice in an instant pot ? Also can you form these and fry them at a later time ?
My 17 yr old son loves your dinner rolls. They are delicious
Hi Julie, yes making the rice in an instant pot should work fine, just let it cool before using following the same method. You could form and fry later for a make-ahead option. They also reheat really well if you wanted to fry and reheat later.
My sister and I made them yesterday. OMG so delicious.
started off with one batch as per your receipe and made 2 more and then 2 more.
I used Aborio rice which italians use for risoto and rice balls. Made different versions eg. veg and mushroom, porccetta and mushroom etc.
Your receipes are so easy to follow thank you for doing this.
Wow! That’s just awesome, Kathy! It sounds like you have a new favorite!
Could not get the Ancini Rice Balls to print
Hello Linda, when you are at the recipe click on Jump to recipe to quickly go to the recipe card. After that, click Print then save it as pdf and print it from your device. I hope that helps.
Can you use Aborio rice? That is what I use for risotto? I also replace ham with beef and a little tomato sauce. Have you tried any other fillings?
Hi Johnny, I haven’t tried that rice with this recipe to advise. If you happen to experiment, I would love to know how you like that.
Will do! I really enjoy your approach to sharing recipes!
Thank you, Johnny!
The Aborio rice works well! I put tomato meat sauce in it instead of ham. Would love to send pic, not sure how. Had a little problem with cheese melting out in a couple. Thanks for the recipe and motivation!
Thank you for sharing your feedback, Johnny! I’m so glad that worked!
This recipe is absolutely yummy😋 I’m a helper here in hk, my boss is american and they really love this. But i just don’t the ham coz they are vegetarian. Thanks so much for this recipe.
You’re welcome! I’m glad you enjoyed it!
Hi can I use pantene rice if I dont have jasmine rice?
Hello Jennifer, I haven’t tried making that version yet to advise. I’ve only tried this with jasmine rice.
Great recipe and very easy to follow. I used crumbled sausage instead of ham and shred mozzarella throughout instead of a cube. They are very crisp and light on the outside. Creamy and YUM on the inside. Thanks for posting this recipe.
That’s nice, Bridget. Thank you for sharing that with us and I’m glad you enjoyed this recipe!
Hi Natasha. Hope you are well. I’m based in South Africa and we are in level 3 lockdown, no alcohol sells. What can I replace white wine with please?
Hi Marina, I”m sorry to hear that. You could replace it with a little more chicken broth.
Hi,
Can I refrigerate cooled rice and form into balls tomorrow for Christmas Eve?
HI Sheila, yes that would work fine. Just be sure it is covered when refrigerated so it doesn’t dry out too much.
Can use an air fryer to make rice balls?
Hi Irene, I haven’t tried that so you would have to experiment. I have seen other recipes for baked arancini putting them in the oven at 350 for 20 minutes and spraying with oil beforehand, but an air fryer is typically twice as fast.
Omgosh! These look simply amazing! I can’t wait to make them! Thank you for the recipe!
You’re welcome Colette! I’m so glad you enjoeyd this!
This looks good , But I have a question can you use veg broth if you are vegetarian instead of chicken also instead of ham can you use more vegetables > I would like to make this for xmas and my daughter in law is a vegetarian.
Hi Rosemarie, I haven’t tested that, but I imagine it may work. It will change the flavor profile slightly, but that should work!
I was so proud of myself making these arancini balls. My friends loved them. I’m thinking of making them abit smaller next time so there is more to share.
Great idea, Susan! You can also double the recipe! I’m so glad you all enjoyed this recipe! Thank you for that wonderful review!
Love your recipe for arancini balls. If you don’t have white wine should you just add one cup of chicken stock instead? and continue following recipe substituting the wine for chicken broth? Thanks Vickie
Hi Vickie, that’s right! We love the flavor it adds to this dish, but you could omit the wine and just use a little more chicken broth instead.
Hi in the video at 1.10 you make reference to using hot low sodium chicken broth but then add salt , but the recipe doesn’t have the same reference?
Hi Craig, please see step 2 in the recipe where we reference those same steps. I hope you love the arancini rice balls.
Thanks for the reply , there the best, is there a need for the low soduim though?
Hi Craig, I think that could work to use regular and omit the salt or use half of the amount.
Can the rice balls be made without ham? Vegetarians in the family. If so do I need to add anything in its place
Thank you can’t wait to make them
Hi Donna! I bet they will love this recipe. I have not tested it without ham but I think it will work. I’d like to know how you like this recipe after testing that.
My family and friends love this so much also this freezes well. Thank you so much for this great recipe.
You’re welcome Ida! I’m so glad you’re enjoying this recipe!
So if I freeze them like you suggest and put them in the oven, what temperature do I set it on and how long? Natashaskitchen
I see this recipe makes 24. Is that 24 servings? TiA
Hi Joan, it makes 24 rice balls. You can calculate the nutrition based on how many you are eating.
Oh my gosh
These are soooo good
I’m not a confident cook but I managed these. Simply awesome. The crunch as you cut or bite into it and the stretchy cheese. Natasha you would have been proud
I am already proud! Thank you so much for your awesome feedback, it’s so great to read your good comments, Carmel.
So wonderful to hear that, Carmel. Thank you for sharing your awesome feedback!
My rice balls just did not turn out right, help!
Everything looked like your pictures but when I cooked them, most of them fell apart.
They were delicious however.
Where can I post pictures.
I wonder if possibly any modifications, substitutions, or changes to the process were made which could cause the issue of the rice balls not holding together. I suggest re-reading through the instructions to see where there might have been something different in your process. I.e did you allow the mixture to cool? Use the same amount of cheese? Use in-rinsed rice, etc. I hope that helps to troubleshoot.
Hi Natasha, currently waiting on the rice to cook! I put it at a simmer but it’s taking a little longer then 17 min for the rice to absorb the broth. Is that okay? Should I raise the heat?! Thanks!
Hi Bridget, it could be the type of rice used. If there’s a tiny amount of water left, uou can also take it off the heat, cover and let it rest and absorb the remaining water so the bottom doesn’t scorch.
HI there, I really do enjoy your program. I have tried to find your recipe for making your Marinara pasta sauce. Any chance you could forward it on to me. Thanks Janet Dinwoodie
Thank you, Janet. Here’s the marinara sauce recipe.
This looks wonderful! I am not supposed to drink though because I am not old enough and it is not allowed in my religion. So should I just add water instead of wine? Also I can’t eat pork so I am going to use chicken. It looks so mouth-watering.
Hi Aleeza, we love the flavor it adds to this dish, but you could omit the wine and just use a little more chicken broth instead.
Hi! I made this a few weeks ago & it was delicious! I followed your recipe exactly 🙂
Getting ready to make it again tonight. Do you think it would be ok if I fridge them after I form them into balls & do not bread & fry them till the nxt day?
Thank you for sharing Ellen. I haven’t tested that to advise but if you experiment, let me know if it worked!
Hi Natasha,
I’m so excited about these arancini balls. I’m waiting for it to cool down as we speak. I was wondering if I could use my air fryer instead of frying it in hot oil?
Hi Gisselle, I haven’t tried that so you would have to experiment. I have seen other recipes for baked arancini putting them in the oven at 350 for 20 minutes and spraying with oil beforehand, but an air fryer is typically twice as fast.
Is there something different you can use instead of wine
Hi Alyssa, we love the flavor it adds to this dish, but you could omit the wine and just use a little more chicken broth instead.
Hello Natasha,
I don’t have frozen peas. Do you think peas from the can will work too?
Thank you.
Hi Lena, I haven’t tried but they might seem a little mushy inside. You might try some diced carrots instead or just omit the peas.
Thank you Natasha 🙂
OMG…..Thank you Natasha for sharing this awesome recipe. Had it at casino restaurant fall last year and ever since then I had been wanting to make it. I thought I had searched for the recipe and saved it but could not find. Anyhow, searched for it and came to your recipe. I made it today and it came out to be ohhhhh. I did not have many things listed, modified & added few things of my own and yet it came sooooo good. My son helped frying too. We loved this so much. This is for sure on my save list. I tried pan fry couple but did not come out to be the way deep fry did. Maybe next time I will try on air fryer.
Hello Vanita, thank you for sharing that with us. I’m so glad that you found this recipe, you were able to try and loved it! I hope you will love every recipe that you’re going to try. Thanks for dropping by with an amazing review!
I have made rice balls before but never with ham. My family loves them with ground beef and peas. Looking forward to trying these! I’m sure they will be a huge hit! Everything you have as a recipe always is. Thanks
You’re welcome! I’m so happy you enjoyed it, Tom!
I plan to make these Saturday and would like to know the best way to cook them ahead and reheat so I’m I can clean up before everyone gets here. They look amazing.
Hi Tammy, I think these taste best fresh, but if you were going to reheat them, you could either do it on a skillet until heated through or in the oven and bake until hot in the center. Either method will give you the desirable crispy exterior and creamy melty center. I hope you love the recipe!
I made these last Monday, they are delicious. I love your recipes!!
Thank you so much for sharing that with me.
Just made these yesterday and they turned out great. they looked just like the picture. This made enough to share with friends and family Yum!
Aww that’s so great! Thank you for sharing that wonderful review Diana!
Natasha, this was the first time I ever made these rice balls. It took me a lil longer than stated, but I have to say well worth the time& effort. They were just so delicious! My family just loved, loved them, so good. Thank you!
You’re very welcome, Judy. It’s a bit time consuming with the process and all but I agree with you that it’s totally worth it!
These are so good like restaurant quality. I will add to my rotation.
My family loves them.
Love your comment, thank you for your great review and compliment!
Love your recipes! Everything i have tried is delicious. Being homebound during this time gives me plenty of time to cook! Thanks
The silver lining. I’m so glad you’re enjoying our recipes, Dianne. Thank you so much for sharing that with me.
I wanted to post a pic (didn’t know how lol) because I was so proud of how these turned out!! They were so good. And thanks for the tip on wetting your hands
I love all of your recipes!! They are easy to follow and so delicious! Pretty please make a cook book!!
That’s so awesome Jessie! I’m so glad you enjoyed this and all of our recipes. Thank you for that book suggestion, we have one in the planning stages.
I’m excited to make these tonight! I have 3 vegetarian girls who all love anything with rice and cheese. I will omit ham and use veggie broth. Wondering if I can use basmati rice that I already cooked earlier today with veggie broth? Just add in some sautés onion and peas?
Hi Michelle! I bet they will love this recipe. I have not tested it with that but I bet it could work! I’d like to know how you like this recipe after testing that.
What can I substitute for wine?
Hi Wanda, we love the flavor it adds to this dish, but you could omit the wine and just use a little more chicken broth instead.
Where can I find the marinara sauce recipe?
Hi Katina, we have it linked in the recipe and HERE. I hope that helps.
Hi Natasha.
Can you bake these instead? How would you recommend?
Hi Gabby, to be honest, I haven’t tried baking them and I imagine they would taste best fried, but I have seen others online try baking them. I just can’t vouch for the results since I haven’t tried it myself.
Can u use regular white rice?
Hi Pegfy, a regular grain cooked rice will work. The cooking timing for the actual rice will vary slightly.
just made these Arancini balls
Fantastic. I did a few little things differently like using Beyond meat beef instead of ham to make them more vegetarian. Still very good. I’ll be making them again
That’s just awesome! Thank you for sharing those changes with me!
Hi Natasha,
Instead of frying, can I bake them instead? Thanks
Sal
Hi Sal, To be honest, I haven’t tried baking them and I imagine they would taste best fried, but I have seen others online try baking them. I just can’t vouch for the results since I haven’t tried it myself.
Can I use Arborio
Gracie
Hi, can i make the rice and put them in breadcrumbs and put them in refrigerate for the night and make them in oil next day?
Hi Anamaria, I haven’t tested that to advise but I do worry that would make the crumbs soggy. If you experiment, let me know how you liked the recipe.
Hi Natasha, I tried making your arrancini recipe with jasmine rice and we just loved it. I am going to make again for a baby shower for my daughter in law. Love your recipes. Thank you!
I’m so happy to hear that! Thank you for sharing your great review!
Do u think I could orzo? I’ve just started cooking with it and think it’s a great rice substitute. And just love watching U cook!
Hi DJ, I haven’t tested that to advise. If you experiment, please let me know how you like that.
Спасибо Наташа!
These Arancini are absolutely delicious and became our family’s new favorite dish (even the kids like it :))! Thank you again for all your work – I know I can always count on you when it comes to delicious recipe ideas.
I saw a question about the wine substitution and wanted to say that I used a mix of rice vinegar and water instead of the wine once, and it turned out quite good (of course one needs to try the mixture first to make sure it is not too sour).
I’m so glad you enjoyed that, Olga! Thank you for sharing that great suggestion with all of us!
So cute ! Love the Rice Balls !
I love all your recipes! This one is next. One request though…There is only two of us. Was wondering if you can include that serving sliding scale like I have seen on other sites to cut the recipe down. Would make things much easier.
Hi Sharon, you sure can size it down! Yes, this recipe is for 24 Arancini Balls. If you click “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the “24” highlighted in red and slide it to how many Arancini Balls you would like to make. I hope that helps!
duh! Thanks
hi natsha I’m a big fan but I need a bit of help and advice.
what could I use instead of chicken broth and peas?
Hi Mimi, You could try cooked diced carrots or you could just leave them out.
I made the Arancini Balls and there is no way you can make them with Jasmine Rice. They wouldnt stick together and fell apart. I followed the recipe step by step. Every other recipe is with risotto/Alboria Rice which would have worked. I spent hours making these balls and I now have a container of mixed rice. DONT USE JASMINE rice.
Hi Dianne, we always use Jasmine rice and it forms well. I wonder if possibly any modifications, substitutions or changes to the process were made which could cause the issue of the rice balls not holding together. I suggest re-reading through the instructions to see where there might have been something different in your process. I.e did you allow the mixture to cool? Use the same amount of cheese? Use in-rinsed rice, etc. I hope that helps to troubleshoot.
I used Jasmin and it was perfect. My first time trying and I love them. You said I could reheat them in the oven. What is the best temp and for how long?
Hi Teresa, I think these taste best fresh, but if you were going to reheat them, you could either do it on a skillet until heated through or in the oven and bake until hot in the center. Either method will give you the desirable crispy exterior and creamy melty center. I hope you love the recipe!
Hello,
Can we freeze these? Would we fry them and freeze ?
I have not tried freezing them. But they make a fairly large batch, so it would be worth an experiment. We made them and gave them away to my sisters while they were still fresh.
Hi Natasha, I am not a huge fan of ham. Do you think I could get away with making these with diced pancetta? possibly crumbled Italian sweet sausage?
Hi Marichka, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
What a wonderful recipe!
I’m so happy you enjoyed this recipe!
I saw from your video that the bread cumbs hv something mixed but from the picture it seems nothing mixed.
what was that you mixed into the bread cumbs?
Hi Cilia, those are Italian bread crumbs so they have some seasonings in them which is what you see in the photo.
Don’t know if you eve go back to these older posts or not, but I’m curious if you ever done these miniaturized as an app? Seems like smaller scoop and smaller cube of mozz and if should work,
Hi Bill, I have not but that sounds like a great idea! If you experiment, let me know how you liked the recipe.
What liquid can you use besides the white wine?
Hi Ronda, we love the flavor it adds to this dish, but you could omit the wine and just use a little more chicken broth instead.
Hi, Can we use different breadcrumbs? Any ordinary breadcrumbs (in Australia).
🙂
Hi Marnie, that should work! I fine bread crumb works best for this recipe!
I am so happy I finally made these! They came out so delicious!
I’m so happy to hear that Lauren! Thank you for sharing that awesome review with me!
Natasha, aren’t these supposed to be made with Arborio rice instead of Jasmine? Also, could you use Bocconcini instead of chunks of mozzarella?
Hi Lourdes, you can use arborio but the texture and cook time will differ slightly. We find using the jasmine a little easier and our family prefers it. I think Boccocini would work fine but I like how mozzarella melts and stays that melty consistency for longer than Bocconcini.
These were a hit — so cheesy and yummy!
I’m so happy you enjoyed that Tara! Thank you for that awesome review!
I love that I can now make my favorite appetizer at home!
That’s so great, Tanya!
Arancini has been a long time favorite of mine and these did not disappoint one bit!
Thank you for sharing your awesome review with me, Alli! I’m so happy you enjoyed this recipe!
I love that I can make these at home now. Your recipe is perfect, and the taste was amazing.
Thank you for sharing that with me, Aimee! I’m so happy you enjoyed this recipe!
Hi can u pls add some vegetarian recipes and also I would like to know if u have cheese rice ball recipes with only veg option egg will do
Thank you for that suggestion Pragya! At this time I do not have a vegetarian rice ball recipe.
Hi Natasha, thanks for great recipe and also attractive pics 😀
good job…
You’re welcome! I’m so happy you enjoyed it
Hi Natasha, I just finished making shrimp and lobster risotto and made extra for leftovers. I would love to make the rice balls with the leftovers. Do you think I would need to add anything to the rice?
I was just thinking of adding the cheese and doing the 3 step coating.
Hi Henni, it depends on the consistency of your risotto. I would suggest starting with risotto that is completely cooled so it thickens up which will make it easier to form the balls. If it’s still to soft at room temperature, try refrigerating the mixture first. It sounds like a great idea! 🙂
First time these fell apart and were not that amazing but then my husband asked for them again and I made a few changes and they turned out perfect!
I used 4 cups of broth instead of 5 and cooked for at least 20 mins (otherwise it was super wet)
Used bigger cheese chunks (cus thats what its all about right??)
And cut down on the peas (they kind of ruin the taste unless you’re really into peas)
The taste is pretty simple, but the fact that they were so precious round, crunchy and cheesy deserves a 5 star 🖒 And I know my family will ask for them again.
I’m so glad you liked them!! I wonder if it might be the variety of rice used that it required less water. And bigger cheese chunks is always a good idea! 🙂
hello natasha
thank you for recipe. what’s substitue for wine?
I am muslem so i can’t drink wine. thank you before
Hi Zahra, we love the flavor it adds to this dish, but you could omit the wine and just use a little more chicken broth instead.
Could these be made in an air fryer?
If so, how would I go about it
Hi Jenny, I honestly have zero experience with an air fryer so I won’t be much help with that.
Maybe someone else has tried? Please let us know! 🙂
was also wondering if you can use air fryer
Hi Patti, I haven’t tried this in an air fryer so I won’t be much help with that. Maybe someone else has tried? Please let us know!
Hello. I have rice balls in the freezer. Do I defrost them first before I put them in the oil?
Hi Diane, I would defrost them in the refrigerator first to ensure to heat through properly without browning too much on the outside before the inside heats properly. Let me know how that goes! I have had others ask about freezing these rice balls 🙂
Can I make these a day in advance? If so, how should I go about reheating them?
Thanks
Hi Audrey, I think these taste best fresh, but if you were going to reheat them, you could either do it on a skillet until heated through or in the oven and bake until hot in the center. Either method will give you the desirable crispy exterior and creamy melty center. I hope you love the recipe!
These totally rock!
I’m glad you like them Liz! 🙂
Can I use barley or quinoa instead of rice. I am Weight Watchers and rice is not point savvy…
Thanks
Hi Maria, I haven’t tested it with those substitutions so It’s difficult to guess if it would work well or if they would stay together properly. You might try googling quinoa or barley arancini and see if anyone else has tried it. Sorry I can’t be more helpful!
Hi Natasha,
The first time I made these, I was out of ham and only had like 2.5 cups of Chicken stock.. so I had to improvise. But today I had everything on hand, they turned out really good. We all loved them! 😊 thank you for all your amazing recipes. Thanks to you I became a better cook. I sometimes wish you published your own cookbook. Maybe it’s something you can do in the future 😉
You’re welcome Inna! Thanks for the WONDERFUL compliments and for sharing your review! 😀
I have tried it without the ham (as I do not eat meat) and it turned out to be fantastic! Everybody loved it! So did I! Thanks for the recipe!
You’re welcome! I’m glad to hear everyone enjoys the recipe!
Hi Natasha. I tried doing this but didn’t work out,seemed like it was watery. I like that u put pictures,that’s very helpful. Is their a chance u making a video of this one? I liked how Laura in the kitchen.com she did its,very similarly to yours. Some times I don’t know why but video’s help me better. Thanks,for your wonderful recipes. God bless you and your beautiful family.
Hi Olga, I haven’t seen Laura’s version but if the mixture seemed too wet, it’s likely because the rice was turned off before all the water was absorbed. Also, did you possibly use a different kind of rice? Various types of rice require slightly different cooking times and water measurements. Thank you for your thoughtful comment! 🙂 God bless you also!
Hi, Natasha,
Do you think it’s ok to make the balls the night before and then bread and fry the next day?
Thank you
Luda, that should work fine. Let me know how they turn out 😀.
Will it change the taste much if I don’t use the wine and what else do I use if I don’t put in the wine
Linda, it is a vital ingredient. If you need to omit it, use a splash of fresh lemon juice or to taste. Let me know what you end up doing.
Hi Natasha! What would you recommend subbing in for peas? Thanks ahead!
You could try cooked diced carrots or you could just leave them out.
HI want to make the rcengalls for a large Easter party. Can I make them freeze them and then heat in the oven?
To be honest, I haven’t tried freezing them so I’m not sure. I think it’s worth trying but I just haven’t tried it to feel confident saying yes for a large Easter party! Sorry I’m not much help with that question. I looked over the reviews and no one else has said anything about freezing them. I found a little bit of discussion about freezing them here, but it’s not super helpful: http://www.chowhound.com/post/arancini-frozen-566113
Do you use uncooked rice or are you pre cooking it?
I start with dry, uncooked rice and cook it in the pot according to the recipe.
I was wondering if you have tried this with quinoa. If so, does it come out the same?
I haven’t tried with quinoa so I couldn’t really say if it works or not. I haven’t seen it done anywhere either. If you test it, let me know how it goes! 🙂
Hi Natasha,
I want to apologize in advance in case this is a stupid question, but I’m still an inexperienced cook. In your ingredients you listed chicken broth, but in your picture you have a jar of “Better than Bouillon.” Do you use the Better than Bouillon to make your chicken broth or do you add it to chicken broth, such as the Swanson chicken broth (because that’s usually what I think of when I see chicken broth.) I appreciate your help, I plan on making this for my family tomorrow.
I use the Better than Bouillon to make my own chicken broth – it’s more economical and easier to store one little can in the fridge for us :). We buy it at Costco. The Swanson chicken broth will give you the same result; it’s the same thing. It’s actually a great question! I hope you love the recipe!
Thanks for your quick reply! I made this the next day and it was a hit, especially with my little brother. For those posters trying to substitute ham for another meat, I substituted smoked turkey breast (my mom doesn’t eat pork.) I don’t think it added that much to the dish and I don’t think anyone would have missed it if it wasn’t there. I think the ham would have added a nicer taste to it. However, even without it these were really delicious. Thanks for another great recipe!
You’re welcome and I’m so happy you enjoyed the recipe. I agree this would be great even without the ham if you want keen on eating ham. I’m glad that you and yours enjoyed it!
Hi, can this be baked instead of frying…
To be honest, I haven’t tried baking them and I imagine they would taste best fried, but I have seen others online try baking them. I just can’t vouch for the results since I haven’t tried it myself.
I made these yesterday. They are delicious!!! My kids loved them, so did my husband. I had one too many… :). Even my 15 month old kept on saying “yum” the whole time I was giving him pieces. The frying process what messy. I had to spring clean my kitchen after I was done. But overall another successful recipe! Love your site, thanks!:))
I’m so happy to hear your kids loved them :). That’s very sweet. My kitchen ended up a little (more than a little) messy too. I need to figure out a cleaner method since I’m not a fan of doing dishes 😉
I am salivating right now and reminiscing about my trip to Italy a few months ago. We had these same rice balls from a hole in the wall pizza place in Naples and they were freshly fried and SO GOOD!
Maybe I’ll get motivated enough to make them. I’m glad I came across your blog 🙂
I’m happy you’re here too! 🙂 Those are usually the best places (hole-in-the-wall’s) to find the best local food. Freshly fried is the best way to eat these. Mmmm.
Hi Natasha! I have a question. Which dutch oven do you use? Which one would you recommend and what size? I’ve been wanting to buy one for awhile
Inna, I use Le Creuset 5 1/2 quarts Dutch Oven. The size is ideal for our family and it distributes the heat very evenly.
Will they taste just as good even if they are not eaten right away? I’m thinking about making them for a get together at a friend’s place but I would have to make them a couple hours in advance to bring them with me so they won’t fresh off the stove. Let me know what you think! Thanks! Olga
Olga, of course they are best fresh, but to reheat them in your friend’s house, place them in the oven just enough for the cheese to melt. Hope this helps :).
So..these look delicious and very very popable (mouth popable) ^-^
With that being said, I would like to ask about substitutions. We don’t consume alcohol whether cooked in or otherwise. Is the white wine an absolute (not the vodka haha)? Or can we replace it with something else?
Also, regarding ham…no pork household..any viable substitutions?
I don’t want the taste to be too different. Although how would I know what the original tastes like, right?
Let me know if anyone has any advice! Thanks!
Dasha
Hi Dasha, you could omit the wine and just use a little more broth instead. As far as the ham goes, that can be omitted as well. You can add a different kind of meat or just leave it out altogether. season to taste, since omitting the wine will remove some of the flavor as well.
trying this with smoked chicken!!
If you go to Russian store ask for a pork free kolbasa. It tastes just like the regular one and when my hubby’s boss who is muslim comes over i make oliv’e with that one and you dont notice the difference in taste whatsoever. I also dont use wine in our household and chicken broth substitute is the best.
Thank you for sharing that! I didn’t know they had such a thing. Our store is smaller so I’ll have to see. 🙂
I absolutely LOVE arancini. Thanks for posting!
Youre so welcome 🙂
I love this! They look absolutely delicious, oh that gooey cheese and crispy crust! Yum. Definitely trying them out soon.
The first time I saw a picture of these – they were totally calling my name for the same reasons 🙂
Is there a reason you use unrinsed rice? I’m intrigued since I take about 5 long minutes washing out the “dirt” & such till the water runs clear.
If you rinse the rice, you also rinse of much of the starch that helps to make this rice stickier and more risotto-like. I usually rinse my rice too, but in this recipe and usually in risottos, you don’t want to rinse it.
Oh….am I going to make this ASAP! I had this once in a restaurant and it is the best. Thank you so much for posting the recipe and clearly demonstrating the process.
You are welcome Zina :), let me know how they turn out.
Yum! Thank you for the recipe! Definitely will have to try. I wonder if they would freeze well?
I have not tried freezing them. But they make a fairly large batch, so it would be worth an experiment. We made them and gave them away to my sisters while they were still fresh.
Omg looks sooo yummy!!!! Natasha what else can I use instead of ham?
You can leave it out or replace it with something like prosciutto.
Wow these look amazing! Need to try this recipe 🙂
Thank you so much Leanna 🙂
Hi Natasha. Thanks for this recipe.I’ve tried this before but with out the ham and peas of course and they are cheesy delicious!!
The ham adds some nice flavor and the peas are good for conscience-sake ;).
These look so good! Hope to make them soon!
Thank you Veronika. I hope you enjoy them! 🙂
I love these, Natasha! I’ll admit that I’ve always used leftover mushroom risotto and stuffed cheese in the middle, rolled in flour, egg and panko. I’m going to try these this week. How wonderful they look.
Mmm that sounds wonderful! Do you have the mushroom risotto posted on your blog?