Rice arancini are a delicious Sicilian specialty, characterized by 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 on the inside. Rice arancini are perfect to serve as an appetizer or as a main course. Their preparation requires a bit of 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, brown the minced meat and chopped livers; pour in the wine and let it evaporate; add the tomato sauce and cook for ten minutes: the mixture should be thick
Take a spoonful of rice, make a ball with a hollow center where you place a bit of the mixture, and close it with more rice
Dip the arancini first in beaten salted egg and then in breadcrumbs
Fry them, drain them on absorbent paper, 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 |
