Arangini (Italian Rice Balls)

Arangini (Italian Rice Balls)

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"Crispy meatball-sized appetizers with deep fried outsides and moist herb and cheese insides."

Ingredients

1 h 5 m {{adjustedServings}} servings 122 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
  2. In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
  3. Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
  4. Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
  5. Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
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Reviews

27
  1. 37 Ratings

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While I'm sure that this recipe is great as written, there are a few "technical" things that I want to clear up. It is really known as arancini and should be made first as a risotto and then th...

absolutely divine - can't go wrong with following this recipe to the letter. It is time consuming - but well worth the effort and would be sure to impress! The rice took at least 30 min to cool ...

I've been looking for this recipe everywhere! Thanks so much! These are just like my Nonna's, except she put peas in the middle of hers and occasionally a bit of ground beef or lamb instead of t...