Cheese rice arancini are delicious, crispy rice bites filled with melting cheese. This tasty Sicilian specialty is perfect as an appetizer or as a main dish to serve during a convivial lunch or dinner. Their conical shape and the soft texture of the rice, together with the enveloping flavor of the cheese, make arancini an irresistible treat. Best enjoyed hot, they are loved by both adults and children.
Cook the rice in 100 cl of slightly salted broth.
When the rice is cooked and the broth completely absorbed, stir in the Pecorino, the butter and 1 egg, then let cool slightly.
Then proceed as in the previous recipe, placing in each arancino a small piece of mozzarella, which can be larger or smaller as desired.
Shape into small balls, dip them in beaten egg and then in breadcrumbs, and fry them in plenty of vegetable oil.
Drain them on paper towels and serve hot!
Frying pan
Spoon
Bowl
Pot
Colander
Store the cheese rice arancini in the refrigerator, covered with plastic wrap, for up to 2-3 days. To enjoy them at their best, reheat them in a preheated oven at 180°C for about 10 minutes.
Cheese rice arancini are a typical dish of Sicilian tradition, particularly common during the Christmas holidays. They acquired their characteristic conical shape inspired by the fruit of the orange.
Italy, Sicilia
| Energy (kcal) | 180.49 |
| Carbohydrates (g) | 15.17 |
| of which Sugars (g) | 0.36 |
| Fat (g) | 10.12 |
| of which Saturates (g) | 5.94 |
| Protein (g) | 8.06 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.17 |
