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Italian·Italy · Sicily·Street Food
Arancini di Riso
Crispy rice balls filled with ragù, peas, and mozzarella, a Sicilian street food delight.
70 min total (prep 30 · cook 40)· Serves 8· Advanced·New
These golden rice balls trace back to Sicily, originally made to use up leftovers. They are now a staple of Sicilian street foods.
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Method
- 1Cook rice with saffron. Let cool.
- 2Flatten rice in hand, add ragù, peas, and mozzarella. Form into balls.
- 3Coat balls in flour, beaten egg, then breadcrumbs.
- 4Deep fry in hot oil until golden brown.
Chef's tips
- Ensure oil is hot for crispiness.
- Use leftover risotto for better flavor.
The story
These golden rice balls trace back to Sicily, originally made to use up leftovers. They are now a staple of Sicilian street foods.
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