Arangini (Italian Rice Balls)

Arangini (Italian Rice Balls)


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


1 h 5 m servings 122 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 37 Ratings


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...

Excellent! I have tried rice balls before and I do believe the secret to this one is that there are only egg whites in the mixture and then as coating...keeping the little nuggets all together ...

These were wonderful, I get asked to make these on a near-daily basis for the bar I cater for. I recommend roughly shredding the mozzarella cheese instead of dicing it, and adding salt, pepper, ...

I made these along with a bunch of other meditteranean type appetizers for an outdoor jazz concert and they were to die for. The only thing I changed was that I omitted the egg whites before ro...

Like Nonna's except no saffron in the rice which gives it a different flavor and definately with rissotto rather than reg white or long grain rice.

This was okay but not great. We liked all of the ingredients but they didn't have that "wow!" factor when combined in this dish. It was kind of difficult to put together and not really worth the...

I LOVE rice balls and was so excited when i saw this recipe. i adjusted this to my taste and it came out yummy. I put mozzarella cheese in the middle of this and it came out so good. I think i w...