Arancini Cheesy Rice Balls
A classic Sicilian dish featuring a crispy outer crust, molten gooey cheese sweet pea mixture, and moist rice to bind it altogether This dish is finished with a roasted red pepper pesto sauce and is the perfect compliment for all your Italian style dinners.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 3hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 3hours
Rice Ball
Red Pepper Pesto
  1. If you are cooking the rice fresh, please put in the fridge for 2 hours or more. It needs to cool and become sticky
  2. Cut cheese in 1 inch cubes and set aside. Also, set aside 1/3 cup of frozen sweet peas.
  3. In a side bowl, mix 2 eggs and 1/2 cup of milk together
  4. In another side bowl, mix corn starch, flour, 1/3 cup Parmesan Cheese, salt and pepper
  5. Fill a third bowl with Panko bread crumbs
  6. Take a handful of rice and create a divot in the center. Put a piece of cheese and some peas in the center. (see image)
  7. Take another handful of rice and place it on top. Roll the rice into a ball. The final size will depend on the amount of rice you use.
  8. Roll the ball into the flour mixture first, then into the egg mixture and finally in the bread crumb mixture. (repeat with other rice balls)
  9. Fry each rice ball in a frying pan with vegetable oil. Keep turning until browned on all sides.
  10. Finish off in the oven 350 degrees for 15 minutes.
Roasted Red Pepper Pesto
  1. Take red pepper, garlic, olive oil and parmesan cheese and blend together in a food processor. Blend until smooth and it is ready to serve.
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