Best Fried Rice Arancini Recipes

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FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)



Fried and Stuffed Rice Balls (Arancini di Riso) image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups cooked and cooled risotto or short-grain rice, recipe follows
1 cup Italian-style seasoned bread crumbs
2 cups cooked and cooled risotto or short-grain rice, recipe follows
1/2 cup Italian-style seasoned bread crumbs
1/2 cup finely grated Parmesan
1/4 cup finely chopped fresh basil leaves
2 eggs, at room temperature, beaten
4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
Vegetable oil, for frying
2 cups low-sodium chicken broth
3 tablespoons unsalted butter, at room temperature
1/2 small onion, chopped
3/4 cup Arborio rice
1/4 cup dry white wine
1/4 cup finely grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Breading: Put the bread crumbs in a medium bowl. Set aside.
  • Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
  • In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
  • In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
  • Yield: 2 cups

HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)



Ham and Cheese Arancini (Italian Fried Rice Balls) image

Yummy, comforting deep-fried rice balls filled with ham and onion, stuffed with melty, gooey cheese! I came up with these tasty little morsels after having something similar at a tapas restaurant in my hometown. Sadly, that restaurant closed its doors, so I was forced to recreate my favorite dish. *I have made these with havarti and swiss cheeses instead of the cheddar: all are equally good!* NOTE: After reading the review, please note: You definitely want to use rice that is somewhat sticky. Do not use leftover fluffy rice that has had the starch rinsed off as they will not hold together well.

Provided by under12parsecs

Categories     Ham

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 eggs
2 1/2 cups cooked rice
1/4-1/2 cup ham, finely diced
1/3 cup butter, melted, plus
1 tablespoon butter (for sauteing onions)
2/3 cup parmesan cheese, grated or 2/3 cup romano cheese
1/4 cup onion, minced
1/4 cup fresh parsley, chopped or 1 -2 teaspoon dried parsley
1 teaspoon seasoning salt
1/2-1 teaspoon garlic salt
1 teaspoon ground black pepper
3 ounces extra-sharp cheddar cheese (cut into small cubes)
oil, for deep-frying
2 eggs, beaten
1 cup flour, for coating
1 cup dry breadcrumbs or 1 cup panko breadcrumbs

Steps:

  • Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
  • In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
  • Cover and refrigerate for 30 minutes.
  • Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
  • Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
  • Dip each ball into flour, then into the egg and then into the breadcrumbs.
  • Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
  • Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.

HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)



Ham and Cheese Arancini (Italian Fried Rice Balls) image

Yummy, comforting deep-fried rice balls filled with ham and onion, stuffed with melty, gooey cheese! I came up with these tasty little morsels after having something similar at a tapas restaurant in my hometown. Sadly, that restaurant closed its doors, so I was forced to recreate my favorite dish. *I have made these with havarti and swiss cheeses instead of the cheddar: all are equally good!* NOTE: After reading the review, please note: You definitely want to use rice that is somewhat sticky. Do not use leftover fluffy rice that has had the starch rinsed off as they will not hold together well.

Provided by @MakeItYours

Number Of Ingredients 16

3 eggs
2 1/2 cups cooked rice
1/4-1/2 cup ham, finely diced
1/3 cup butter, melted, plus
1 tablespoon butter (for sauteing onions)
2/3 cup parmesan cheese, grated or 2/3 cup romano cheese
1/4 cup onion, minced
1/4 cup fresh parsley, chopped or 1 -2 teaspoon dried parsley
1 teaspoon seasoning salt
1/2-1 teaspoon garlic salt
1 teaspoon ground black pepper
3 ounces extra-sharp cheddar cheese (cut into small cubes)
oil, for deep-frying
2 eggs, beaten
1 cup flour, for coating
1 cup dry breadcrumbs or 1 cup panko

Steps:

  • Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
  • In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
  • Cover and refrigerate for 30 minutes.
  • Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
  • Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
  • Dip each ball into flour, then into the egg and then into the breadcrumbs.
  • Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
  • Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.

FRIED RICE ARANCINI



Fried Rice Arancini image

With a little Italian influence, leftover fried rice is transformed into crunchy, golden brown nuggets similar to arancini (fried balls made from Arborio rice). Dip them in duck sauce or even some hot mustard if you have a few packets kicking around.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 9

Vegetable oil, for frying
1/3 cup panko
Kosher salt
2 cups leftover refrigerated fried rice
1/4 cup all-purpose flour
1 tablespoon red chile sauce, such as Sriracha
1 teaspoon soy sauce
1 large egg, lightly beaten
Duck sauce, for serving

Steps:

  • Fill a large pot halfway with oil and attach a deep-fry thermometer to the side. Heat over medium high to 350 degrees F. Line a plate with paper towels.
  • Mix the panko and 1/4 teaspoon salt in a small bowl.
  • Mix together the fried rice, flour, chile sauce, soy sauce and egg in a large bowl until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls.
  • Roll each ball in the panko mixture and transfer to a plate. Working in batches, carefully fry the balls until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to the prepared plate to drain. Sprinkle with salt and serve with duck sauce for dipping, if desired.

UN-FRIED ARANCINI (RICE BALLS)



Un-Fried Arancini (Rice Balls) image

Make and share this Un-Fried Arancini (Rice Balls) recipe from Food.com.

Provided by Shawn C

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup short grain brown rice
1 teaspoon saffron thread
salt
10 basil leaves, fresh and chopped
1/2 ounce parmigiano-reggiano cheese
fresh black pepper
1 1/2 ounces fresh mozzarella cheese
1/4 cup whole wheat flour
2 large egg whites, whisked until foamy
1 cup whole wheat panko breadcrumbs
1/4 cup marinara sauce, no sugar added

Steps:

  • put rice in blender or food processor or a coffee grinder. Pulse on and off in 2 second intervals until the rice is broken into smaller pieces (about half of their original size).
  • put rice into a sauce pot with 1 1/4 c water and the saffron. bring to a simmer over high heat, then reduce the heat to medium, season very lightly with salt. cover and cook until all the liquid is absorbed. about 15 mintues.
  • heat oven to 375.
  • scrape the rice into a steel bowl with a rubber spatula. add the basil and the parmigana-reggiano. season with salt and pepper.
  • place in the freezer for about 4-5 minutes to cool.
  • cut the mozzarella into 12 equal bit size nuggets. remove the rice mixture from the freezer. form into 12 equal size loose balls. place a piece of cheese in center of each ball and then form in a tight ball, sealing in the cheese completely.
  • repeat until all balls are completely formed, place in freezer for 2-3 minutes to tighten up.
  • place flour, egg whites and panko in 3 different shallow bowls. lightly season with panko and flour with salt and pepper.
  • remove balls from freezer coat them in small batches, first coat the ball with flour (knock off excess) then into the egg whites and finally the panko. place finished ball on a baking sheet with a wire rack.
  • once all balls are coated , place in the oven and cook until he panko is toasted and crisp. if the cheese starts to pop out of the shell, its time to remove from the oven.
  • heat your tomato sauce and serve with the baked rice balls.

Nutrition Facts : Calories 289, Fat 6.2, SaturatedFat 2.6, Cholesterol 11.3, Sodium 420.5, Carbohydrate 45.7, Fiber 3.4, Sugar 3.6, Protein 12.4

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