Rice arancini are a delicious Sicilian specialty, made of small rice balls filled with minced meat, chicken livers and grated cheese. This dish is a true explosion of flavors and aromas, crispy on the outside and soft inside. Rice arancini are perfect to serve as an appetizer or as a main course. Their preparation requires some time and patience, but the final result is definitely worth it!
Boil the rice, drain it and season it with butter and grated cheese.
Let it cool.
In a little butter, sauté the minced meat and the chicken livers chopped into pieces; add the wine and let it evaporate; add the tomato sauce and cook for ten minutes until the mixture is thick.
Take a spoonful of rice, shape a ball with a hollow center, put some of the filling in it and close with more rice.
Dip the arancini first in the beaten salted egg and then in the breadcrumbs.
Fry them, drain on paper towels and serve.
Frying pan
Pot
Spoon
Bowl
Cutting board
Rice arancini keep well in the refrigerator for 2-3 days. Reheat them in the oven at 180°C before serving.
Rice arancini are a typical dish of Sicilian cuisine.
Italia, Sicilia
| Energy (kcal) | 118.48 |
| Carbohydrates (g) | 11.12 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 3.95 |
| of which Saturates (g) | 0.84 |
| Protein (g) | 9.8 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.04 |
