Italian Rice Balls

Italian Rice Balls, also known as “arancini” always make a delicious appetizer or side dish for the whole family to enjoy.  These Italian rice balls are made with cooked rice, eggs, cheese, butter, and parsley. Then they are coated with bread crumbs and gently fried until golden brown.  Perfect!

I haven’t made our Italian rice balls in a while, and since my family was in the mood for them, I decided to make them and revive this recipe from our archives.

This is a classic Neapolitan recipe from our mom and from our aunt Tina. 

Soft, pillowy rice texture with melted cheese oozing out with every bite makes them totally delicious! 

These are amazing and worth making!

How To Make These Italian Rice Balls?

Rice balls are made with cooked long-grain rice, mixed with eggs, butter, and seasonings. 

Then they are made into balls, coated with bread crumbs, and deep fried.

Italian rice balls are also called “Arancini” which is the Sicilian name for them, but they are usually stuffed with extra ingredients like meat, sauce, and peas.

It is an Italian classic “street” food and is usually served at dinner as a side or as an appetizer.

Best served with our Mom’s Quick Marinara Sauce for dipping.

*Follow along with our Step-by-Step Directions, or jump down to the bottom for the full recipe card. 

Ingredients for Italian Rice Balls with Eggs & Cheese:

• 1 + 1/2 cups of uncooked white Long Grain Rice
• 3 cups of water, to boil the rice
• 4 Tbsp. butter (1/2 stick of butter)
• 1 cup grated Parmigiano-Reggiano cheese
• 3 whole eggs
• 1 Tbsp. freshly chopped parsley
• pinch of cayenne pepper
• salt and black pepper to taste
• 1.5 cups plain bread crumbs, or GF bread crumbs, for coating
• 1 cup of canola oil, for frying
• 1 cup Mom’s Quick Marinara Sauce

Directions To Make Italian Rice Balls:

1.  Boil rice according to the directions on the package.  Normally, it’s 3 cups of water with 1 + 1/2 cups of rice. Cover with a lid.  Simmer on low heat for 20 minutes, until all water has been absorbed.  Turn off the heat.

2.  Add the butter and mix well with a large spoon until the butter has completely melted.
Transfer rice to a large bowl and set aside to cool for about 15 minutes.

3.  Stir in the eggs and mix until eggs are well combined.  Add grated cheese, parsley, and cayenne pepper.  Continue to mix until well combined.

4.  Taste the rice, and season with salt and pepper to taste.  As the mixture cools, the rice mixture will start to thicken and become sticky enough to make them into balls.

5.  Grab a second bowl and place bread crumbs.
6.  Using your hand and a teaspoon.  Take one heaping teaspoon of rice and form a ball, about 1 + 1/2-inch in size.

7.  While in your palm,  place your hand over the bread crumbs bowl, take some bread crumbs to coat the rice, and pat gently until the rice ball is completely coated.  Transfer into a bowl or a tray.  Repeat this process with each ball until the entire rice mixture is gone.

8.  Using a 10″ frying pan or skillet.  Heat canola oil on medium to high heat.  When OIL is HOT, gently add the Rice Balls one by one (no more than 9 at a time, or it will cool down the oil).

9.  Fry them up, turning them as needed to ensure they are golden on all sides.  Remove with a slotted spoon and drain on paper towels.

10.  Transfer rice balls to a serving platter.  Place a cup of marinara sauce in a small bowl for dipping.

Optional: Add some crushed red pepper to the dipping sauce – to spice it up.  And serve.

Yields: 28 to 30 rice balls (depending on the size you make)

Reasons to LOVE Italian Rice Balls…

• These rice balls with eggs and cheese can be made in any size you prefer.  Our family loves them best when we make them into the appetizer size.
• They’re inexpensive to make.
• You can easily reheat any leftovers in a microwave.
• They stay fresh for up to 2 days.
• Make ahead!  These are easy enough to make a day in advance and fry them up just before you serve them.
• They’re fun at parties as an appetizer or serve as a side dish.
• Either way, everyone will LOVE THEM!

Cook’s Notes and Tips:

• If you prefer, you can use brown rice instead of white rice.
• Also, if you make the rice balls slightly larger, about 2 to 3 inches in width, you may add a small chunk of mozzarella in the center of each ball just before you roll them into breadcrumbs.  Then fry them up!  Making them more delicious with melted cheese oozing out!
• Use gluten-free bread crumbs, if you prefer.
• Our recipe calls for fresh parsley, but if you don’t have any on hand,  you may use dried parsley.  But fresh parsley is always best!

Can We Make Them Ahead?

• Make ahead, wrap them with clear wrap, and refrigerate for up to one day before.  Then fry them up!

Can We Freeze Rice Balls?

• Yes, you can freeze them before frying or after.
• When you freeze them already fried, you can pull out the amount you want and reheat them in the oven, or allow them to thaw for about 20 minutes, and pop them into the microwave for a few minutes.

 ...Thanks for Pinning!

Additional Italian “street-food” favorites!

• Mozzarella in Carrozza
• Italian Muffuletta Sandwich
• Sicilian Sausages and Peppers
• Mini Pizza Bruschetta with Tomato and Cheese

Yield: 28 to 30 rice balls

Italian Rice Balls with Eggs and Cheese

Print

Italian Rice Balls with Eggs and Cheese are a fun finger food for the whole family to enjoy!  Just serve these with our Mom's Quick Marinara Sauce for dipping and watch them vanish! 

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

• 1 + 1/2 cups uncooked white Long Grain Rice
• 1/2 stick of butter
• 1 cup of Parmigiana grated cheese
• 3 whole eggs
• 1 Tbsp. fresh parsley- chopped
• pinch of cayenne pepper
• salt and pepper to taste
• 1 + 1/2 cups plain bread crumbs
• 1 cup of canola oil
• 1 cup Mom's Quick Marinara Sauce

Instructions

1. Boil rice according to the directions, 3 cups of water with 1 + 1/2 cups of rice.
2. Cover with a lid. Simmer on low heat for 20 minutes, until all water has been absorbed. Turn off the heat.
3. Add butter and mix well with a large spoon until the butter has completely melted. Transfer rice to a large bowl and set aside to cool for about 15 minutes.
4. Stir in the eggs and mix until eggs are well combined. Add grated cheese, parsley, and cayenne pepper. Continue to mix until well combined.
5. Taste the rice, and season with salt and pepper to taste.
6. As the mixture cools, the rice mixture will start to thicken and become sticky enough to make balls.
7. Grab a second bowl and place the bread crumbs in it.
8. Using your hand and a teaspoon. Take one heaping teaspoon of rice and form a ball in your palm, about the size or larger than a golf ball.
9. While in your palm, place your hand over the bread crumbs bowl, take some bread crumbs to coat the rice, and pat gently until the rice ball is completely coated. Transfer to a bowl, or tray. Repeat this process with each ball until the entire rice mixture is gone.
10. Using a 10" frying pan or skillet. Heat canola oil on medium to high heat. When OIL is HOT, gently add the Rice Balls one by one (no more than 9 at a time, or it will cool down the oil).
11. Fry, turning them as needed to ensure even golden on all sides. Remove and drain on paper towels.
12. Transfer rice balls to a serving platter.
13. Place a cup of Marinara Sauce in a small bowl for dipping. Optional: Add some crushed red pepper to the dipping sauce - to spice it up.
14. And serve.

Nutrition Information:

Yield:

14 to 15 servings

Serving Size:

2 rice balls
Amount Per Serving: Calories: 154Total Fat: 3.2gCarbohydrates: 24.6gFiber: .6gSugar: .10gProtein: 6.6g

Finally, a few more recipes for you to enjoy!

Try our Best Rice Ball Casserole Stuffed with Meat and Peas

Baked Mini Rice Balls Stuffed with Soppressata, and our

Arancini Bites with Fontina Cheese (Trader Joe’s Copycat)

Cheesy Rice Balls with Peas

That’s it, friends!  Have you tried our Italian rice balls with eggs & cheese?  We’d love to hear from you.  Have fun and snap a photo, hashtag it #2sistersrecipes on Instagram, and on Pinterest; and be sure to tag us @2sistersrecipes.

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Happy Cooking!   🙂

Thanks for stopping by!

 xo anna and liz