top of page


My take on the stuffed rice ball.

Simon Majumdar's Arancini Recipe

Arancini Recipe


Serves: Makes about 8 balls about twice the size of a golf ball.



  • 2 Cups Leftover Cooked Rice (I used leftover risotto from this recipe)
  • ½ Cup Breadcrumbs or Panko
  • 2 Beaten Eggs
  • 1 Bunch Fresh Parsley (finely chopped)
  • 2 Balls Mozzarella Cheese (broken into 8 equal pieces – you can also use Gorgonzola or even provolone)
  • Salt
For the Breading
  • 2 Beaten Eggs
  • 2 Tablespoons Milk
  • 1 Cup Seasoned Flour
  • 2 Cups Panko Breadcrumbs
  • Canola Oil for frying
  1. Make sure your rice is totally cool. I like to chill mine in the fridge overnight to make shaping the arancini easier.
  2. Combine the Panko, eggs and parsley in a large bowl and stir in the rice until it is totally combined.
  3. Chill the mixture in the fridge for one hour.
  4. Place a small amount of the rice mixture onto the palm of your hand and flatten to form a circle.
  5. Place a piece of cheese in the center of the circle and shape the rice around the cheese until it is totally encased. You can add more rice if you need to.
  6. Gently roll the rice into a ball using the two palms of your hand.
  7. Roll the balls in flour and set aside on a plate.
  8. Chill for around twenty minutes.
  9. Bread the balls by dipping them in seasoned flour, beaten eggs and Panko crumbs and then chill once more for around twenty minutes.
  10. Heat about 1 inch of oil to 350 degrees Fahrenheit in a frying pan or wok. If you can drop a breadcrumb in and it sizzles to the top, you are good to go.
  11. Cook the arancini in batches (so you don’t lower the temperature of the oil) for four minutes, turning once so that each side of the ball is golden brown.
  12. Remove the balls to a plate lined with kitchen towel and sprinkle with salt.
  13. These can be served with a dip or with a coating of your favorite tomato sauce.
bottom of page