Arancini recipe

Learn how to make the perfect arancini at home with this easy recipe. Indulge in the rich flavors of these crispy Italian rice balls and impress your family and friends with your culinary skills.
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Cooking the Episode: How to Make Arancini Like Stanley Tucci in Searching for Italy

If you were hooked on Stanley Tucci: Searching for Italy like I was, you are most likely missing the culinary journey Tucci took us on for six consecutive weeks. I was happy to hear that CNN’s critically-acclaimed original series premiered this past week to a global audience and since it’s been a few weeks since [...]

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Carol Riolo
Italian Arancini, Arancini Rice Balls, Arancini Balls, Arancini Recipe, Italian Recipes Appetizers, Makanan Italia, Age Rewind Concealer, Recipetin Eats, Italian Appetizers

Cheesy Italian Arancini Balls

A classic Italian dish, I've made these bite size to be finger food but they are typically made larger to serve as a meal or appetiser! This makes 25 mini Arancini balls about the size of a golf ball. :) Great for making ahead - they keep in the fridge for 3 days, then just reheat at 350F/180C for 10 minutes!

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Chelsea Sidari
Bulgur, African Buffet, Italian Rice Balls Recipe, Italian Rice Balls, Arancini Balls, Risotto Balls, Arancini Recipe, Italian Rice, Rice Balls

How to Make Arancini (Italian Rice Balls) | How To Feed a Loon

This Arancini (Italian Rice Balls) recipe is pure appetizer perfection. Lightly fried to golden perfection. We love filling them with good-quality prosciutto and mozzarella. Small peas and meat sauce are a popular filling, too. These are perfect by themselves, but they are great with marinara for dipping, too. Pure deliciousness! Be sure to read the NOTE below!

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Josie Fernandez
Best Arancini Balls Recipes, Suppli Rice Balls, Cheesy Basmati Rice, Recipes Using Basmati Rice, Homemade Rice Balls, Rice Bites Appetizers, Basmati Rice Balls, Easy Arancini Balls, Rice Ball Appetizers

Arancini Rice Balls

These Arancini Rice Balls are golden and crispy on the outside and creamy and cheesy on the inside! They are made with U.S-grown basmati rice, (as opposed to the traditional risotto), are breaded, and then deep fried to golden perfection.

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Andrea Fischer Mathis