Rice arancini with cheese are delicious and crispy rice balls filled with melting cheese. This tasty Sicilian specialty is perfect as an appetizer or as a main dish served during a lunch or dinner gathering. Their conical shape and the soft consistency of the rice, combined with the enveloping flavor of the cheese, make arancini an irresistible delicacy. Best enjoyed hot, they are appreciated by both adults and children.
Boil the rice in 100 cl of lightly salted broth.
When the rice is cooked and the broth is completely absorbed, stir in the pecorino cheese, butter, and 1 egg, then let it cool slightly.
Then proceed as per the previous recipe, placing a piece of mozzarella inside the arancino, which can be larger or smaller as desired.
Form small balls, dip them in beaten egg, then in breadcrumbs, and fry them in plenty of vegetable oil.
Drain on paper towels and serve hot!
Pan
Spoon
Bowl
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Colander
Store the rice arancini with cheese in the refrigerator, covered with plastic wrap, for a maximum of 2-3 days. To enjoy them at their best, reheat them in a preheated oven at 180°C for about 10 minutes.
Rice arancini with cheese are a typical dish of Sicilian tradition, particularly popular during the Christmas festivities. They have obtained their characteristic conical shape inspired by the orange fruit.
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 |
