Fried rice balls, or as some call them, ‘arancini,’ have roots far from our Midwestern soil, originating in the bustling kitchens of Sicily. However, like all good food, they’ve adapted well to our hearty Midwestern sensibilities. These crispy, golden bites are perfect for using up leftover rice, a practice that harkens back to our grandmothers’ thrifty kitchen habits. With a creamy filling encased in a crunchy shell, they’re a delight that bridges old-world charm and modern-day convenience. Making them is a wonderful way to bring something a little different to the table, especially if you are yearning for a taste of tradition with a twist.
These fried rice balls are quite versatile and pair beautifully with a fresh green salad topped with a tangy vinaigrette, balancing out the rich flavors. A side of marinara sauce for dipping brings out their Italian influence, while a light soup can make it a delightful lunch meal. For a more heartwarming dinner, serve them alongside roasted vegetables or a simple grilled chicken breast.
Fried Rice Balls
Servings: 4 to 6 servings
Ingredients
2 cups cooked and cooled white rice
1 cup grated Parmesan cheese
1/2 cup mozzarella cheese, cut into small cubes
1/4 cup finely chopped fresh parsley
2 large eggs, divided
Salt and pepper to taste
1 cup all-purpose flour
1 cup breadcrumbs
Vegetable oil for frying
Directions
