Arancini Rapidi di Riso
Arancini Rapidi di Riso·(ah-rahn-CHEE-nee RAH-pee-dee dee REE-zoh)
Colazione e Merenda: The Sweet Start and the After-School Save
Scoop the day-old Arborio rice from a plastic deli tub, bury a cube of low-moisture mozzarella in the center with a wet hand, and strip away the multi-day labor of restaurant arancini. By exploiting the crystallized starches of yesterday's stone-cold leftover white rice, you bypass the hours of stirring risotto. Roll the chilled rice into tight spheres, toss them in breadcrumbs while the oil hisses, fry the cold rice into a shatteringly crisp shell around a molten core, pull them from the oil, and eat them standing up.
Before you start
Chill the leftover rice overnight.
Ensure your cooked white rice is stored in the refrigerator overnight before attempting to form the arancini.
Ingredients
- cooked white rice3 cup
- eggs2 large
- Parmigiano-Reggiano1/2 cup
- fresh flat-leaf parsley2 tbsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
- low-moisture whole milk mozzarella4 oz
- all-purpose flour1/2 cup
- eggs2 large
- plain fine dry breadcrumbs1 1/2 cup
- peanut oil6 cup
Method
- 01
Combine the chilled rice with eggs, cheese, and seasoning.
In a large bowl, vigorously mix the cold rice, two beaten eggs, grated Parmigiano-Reggiano, parsley, salt, and pepper until the mixture feels sticky and cohesive.
- 02
Set up a standard breading station.
Arrange three shallow bowls on your counter: place the flour in the first, the remaining two eggs (beaten with a splash of water) in the second, and the fine breadcrumbs in the third.
- 03
Mold the rice around the cheese using wet hands.
Keep a small bowl of water nearby to moisten your palms, preventing the starch from sticking to you. Compress a golf ball-sized handful of rice, use your thumb to press an indentation into the center, insert a mozzarella cube, and roll it tight to seal the cheese completely inside.
- 04
Coat each ball in flour, egg, and breadcrumbs.
Working one at a time, roll a rice ball in the flour, submerge it completely in the egg wash, and press it firmly into the breadcrumbs to create a dense, impenetrable crust.
- 05
Fry the arancini at 350°F until deeply browned.
Heat the oil in a heavy Dutch oven or deep saucepan to 350°F. Carefully lower three to four arancini into the oil, taking care not to crowd the pot, and fry for 3 to 4 minutes until they are shatteringly crisp and golden.
- 06
Drain, salt, and serve immediately.
Transfer the fried rice balls to a paper towel-lined plate to let the excess oil drip off, hit them with a pinch of salt while they are still hot, and eat them immediately.
Notes
The absolute necessity of cold rice.
Never attempt this with warm or freshly cooked rice. Chilling the rice overnight crystallizes its starches, providing the necessary architectural structure so the balls don't disintegrate in the hot oil.
Cheese selection is crucial.
Avoid fresh, water-packed mozzarella at all costs. It will release its liquid upon heating and cause the rice balls to violently explode in the fryer. Stick to low-moisture block mozzarella or standard provolone.
The air fryer adaptation.
For a lighter weeknight alternative with zero oil cleanup, spray the breaded arancini generously with cooking oil and cook in a 360°F air fryer for 10 to 12 minutes, turning them halfway through.
From Cook Italian in America.