Ingredients:

  • 2 cups (400g) cooked leftover rice (white, brown, or risotto – day-old rice works best!)
  • 1 cup (120g) grated Parmesan cheese, finely grated
  • 1 large egg, lightly beaten
  • ½ cup (50g) all-purpose flour, plus more for dredging
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces (115g) fresh mozzarella cheese, cut into ½-inch cubes
  • Vegetable oil, for frying (about 3 cups/700ml)
  • 1 cup (85g) plain breadcrumbs (Panko or Italian seasoned)
  • 1/4 cup (30g) grated parmesan cheese
  • Your favourite Marinara sauce or Arrabbiata sauce for dipping

Instructions:

  1. In a large bowl, combine the cooked rice, Parmesan cheese, beaten egg, flour, salt, and pepper. Mix well until thoroughly combined.
  2. Cover the bowl and refrigerate for at least 30 minutes. This makes the mixture easier to handle.
  3. In a bowl, combine the breadcrumbs and the grated parmesan cheese.
  4. Scoop about 2-3 tablespoons of the chilled rice mixture into your hand. Flatten it slightly. Place a cube of mozzarella in the centre. Shape the rice mixture around the mozzarella, forming a ball (about 2 inches in diameter). Roll it in the flour, then dip it in the eggwash, and then roll it into the breadcrumb mixture until evenly coated. Place on a tray or plate.
  5. Pour the vegetable oil into a large pot or deep fryer. Heat over medium-high heat until the oil reaches 350°F (175°C).
  6. Carefully lower the arancini into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the arancini with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Serve immediately with warm marinara sauce for dipping.