Rosa's Piccoli Arancini (mini fried rice balls) Posted on 07 May 16:16 , 0 comments

These mini arancini do not have the concentration of filling in the centre of the larger variety. Instead, the ingredients are mixed in with the rice  making them quicker to make and easier to eat one after the other . Mum makes them often as her grandchildren love them, and there is always a batch in the freezer on hand for unexpected pop-ins.


Makes about 40


2 1/2 cups (500g) medium-grain rice, cooked and cooled

200 g mozzarella, sliced and chopped

2 eggs, beaten



1/3 cup (40 g ) finely grated parmigiano

1 tablespoon finely chopped flat-leaf parsley

2 hard-boiled eggs, finely chopped

1/2 quantity Bolognese Sauce

salt and freshly ground pepper

1 1/2 cups (150 g)  died breadcrumbs

light olive oil, for deep-frying


Place the rice in a large bowl and add all the remaining ingredients, except the breadcrumbs and oil. Mix thoroughly, ensuring all ingredients are well combined. The rice mixture should be moist and easy to mould - if it does not bind together well, and a little extra pecorino.

Line a large baking tray with baking paper. Place the breadcrumbing on a plate. To assemble the aracini, shape a teaspoon of rice mixture into a ball., then roll in the breadcrumbs and place on the prepared tray.  Repeat until all the rice mixture is used, then place the tray in the refrigerator for at least 2 hours to allow the arancini to firm up.

Heat the oil in a deep-fryer or deep heavy-based frying pan until hot. Working in batches, fry the arancini, turning, for 2 - 3 minutes until golden brown all over, then remove with a slotted spoon and drain on paper towel.

Serve warm or at room temperature.





light olive oil, for deep-frying