Crispy Leftover Rice Arancini Recipe with Creamy Mozzarella Filling Made Easy

Let me tell you, the smell of golden, crispy rice balls frying away, with gooey mozzarella melting in the center, is enough to make anyone’s mouth water instantly. The first time I made these crispy leftover rice arancini with creamy mozzarella filling, I was knee-high to a grasshopper in spirit—okay, maybe not that young, but it felt like a rediscovery of magic in the kitchen. I had some leftover risotto sitting in the fridge, and honestly, I was a bit tired of eating it plain. So, I decided to roll it up with fresh mozzarella, bread it, and fry it till it turned that perfect golden crisp. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when my grandma used to make risotto, she never thought twice about throwing leftovers away, but now, I’m convinced this recipe is what I wish I’d discovered back then. My family couldn’t stop sneaking these arancini off the cooling rack (and I can’t really blame them). Whether it was a rainy weekend or a busy weeknight, these crispy rice balls have become my go-to comfort food that’s dangerously easy to whip up. You know what’s great? They’re perfect for potlucks, a tasty snack for the kids after school, or a crowd-pleasing starter when friends come over. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting alike. Honestly, it feels like a warm hug in every bite, and you’re going to want to bookmark this one.

Why You’ll Love This Crispy Leftover Rice Arancini Recipe

When it comes to comfort food, this crispy leftover rice arancini with creamy mozzarella filling stands out for so many reasons. From my kitchen to yours, here’s why this recipe has that special place on my recipe list:

• Quick & Easy: Comes together in under 45 minutes, perfect for those busy weeknights or last-minute cravings where you want something satisfying without a fuss.
• Simple Ingredients: No fancy shopping trips needed; leftover rice, some mozzarella, and pantry staples like breadcrumbs and eggs are all you need.
• Perfect for Entertaining: Great for potlucks, casual get-togethers, or even a cozy movie night snack.
• Crowd-Pleaser: Kids and adults alike rave about the crispy shell with that surprise gooey center.
• Unbelievably Delicious: The combination of the crunchy exterior and the creamy cheese inside strikes the perfect balance of textures and flavors.

This isn’t just another arancini recipe, you know. The secret is using leftover risotto or sticky rice that’s already packed with flavor, then wrapping it around fresh mozzarella chunks for that ooey-gooey surprise. Plus, I’ve found that a double breading makes all the difference to get that perfect crunch, even if you’re frying in a regular pan rather than deep-frying. It’s comfort food reimagined—easy, quick, but with all the soul-soothing satisfaction you want. Whether you’re trying to impress guests or just treat yourself, this recipe makes it look effortless.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these you probably already have on hand, and you can easily swap a few for dietary needs.

• Leftover Rice or Risotto: About 3 cups (600g) cold, preferably slightly sticky rice for better binding.
• Mozzarella Cheese: 6 oz (170g) fresh mozzarella, cut into small cubes (the creamy filling magic!).
• Eggs: 2 large eggs, beaten (one for the mixture, one for coating).
• All-Purpose Flour: ½ cup (60g) for dusting and coating.
• Breadcrumbs: 1 ½ cups (150g) Italian-style or plain breadcrumbs (panko works well for extra crunch).
• Parmesan Cheese: ¼ cup (25g) grated, for mixing into the rice for added flavor.
• Fresh Parsley: 2 tbsp, finely chopped (adds a fresh, herby touch).
• Salt and Pepper: To taste, because seasoning is everything.
• Olive Oil or Vegetable Oil: For frying (enough to submerge the arancini halfway, about 2 inches deep).

Ingredient tips: I personally prefer using a good-quality fresh mozzarella like BelGioioso for that perfect melt. For gluten-free options, swap the flour and breadcrumbs with almond flour and gluten-free panko. If you’re using leftover risotto, it’s great if it’s already seasoned, but feel free to adjust salt and herbs in the mix.

Equipment Needed

• Mixing Bowls: Large enough to mix your rice and eggs comfortably.
• Fork or Wooden Spoon: For mixing the rice and cheese together.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Sharp Knife: To cut the mozzarella into small cubes.
• Frying Pan or Deep Fryer: A heavy-bottomed skillet or cast iron pan works great for shallow frying if you don’t have a deep fryer.
• Slotted Spoon or Spider Strainer: For safely removing the arancini from hot oil.
• Paper Towels or Wire Rack: To drain excess oil after frying.

If you don’t have a deep fryer, no worries—just use a sturdy pan with enough oil. I’ve found that maintaining medium heat prevents burning and gives a nice even crisp. For budget-friendly options, a simple heavy skillet and a thermometer to monitor oil temperature are enough to get started. Keep your tools clean and dry for best results.

Preparation Method

1. Prepare the Rice Mixture: In a large bowl, combine 3 cups (600g) of cold leftover rice with ¼ cup (25g) grated Parmesan, 2 tbsp chopped fresh parsley, and 1 beaten egg. Season with salt and pepper to taste. Mix everything well using a fork or wooden spoon until the rice is sticky and holds together. (This should take about 5 minutes.)
2. Form the Arancini Balls: Take a small handful of the rice mixture (about 2-3 tablespoons) and flatten it slightly in your palm. Place a cube of mozzarella (about 1 teaspoon-sized) in the center, then gently mold the rice around the cheese, rolling it into a compact ball roughly 2 inches (5 cm) in diameter. Repeat with remaining rice and cheese. (Tip: Keep your hands slightly wet to prevent sticking.)
3. Set Up the Breading Station: Place ½ cup (60g) flour in one shallow bowl, 1 beaten egg in another, and 1 ½ cups (150g) breadcrumbs in a third bowl. For extra flavor, you can mix some Italian herbs or Parmesan into the breadcrumbs.
4. Coat the Arancini: Roll each rice ball first in the flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb step a second time. Place coated arancini on a plate and refrigerate for 15-20 minutes to firm up. (This helps them hold shape during frying.)
5. Heat the Oil: Pour oil into a deep frying pan to a depth of about 2 inches (5 cm) and heat to 350°F (175°C). Use a kitchen thermometer if you have one. (Overheating can burn the crust; too low means greasy arancini.)
6. Fry the Arancini: Carefully add a few arancini at a time, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all around. Use a slotted spoon to transfer them to a paper towel-lined plate or wire rack to drain excess oil.
7. Serve Warm: Let the arancini rest for a minute or two to avoid molten cheese burns, then serve immediately with a side of marinara sauce or your favorite dipping sauce. (Yields about 12 arancini balls.)

Some troubleshooting: If your rice mixture feels too loose, add a bit more Parmesan or a small spoon of breadcrumbs. If the arancini fall apart during frying, chilling longer or double breading usually does the trick. You want the oil hot enough so the coating crisps up fast, sealing the cheese inside.

Cooking Tips & Techniques

Getting these crispy leftover rice arancini with creamy mozzarella filling just right is all about a few key techniques I learned the hard way. First, using cold leftover rice is a game-changer. Freshly cooked rice tends to be too soft and sticky, making it tricky to shape. Chilled rice firms up and binds better.

Another tip is the double breading. I used to skip this step, but honestly, it’s what gives the arancini that irresistible crunch. Just don’t rush the chilling step after breading—letting them rest in the fridge firms up the coating, so it stays intact during frying.

Also, maintain your oil temperature. Too hot? The outside burns before the inside cooks. Too cool? The arancini soak up oil and get greasy. A steady 350°F (175°C) is your sweet spot. If you don’t have a thermometer, test the oil by dropping a tiny breadcrumb in—it should sizzle and brown in about 30 seconds.

Last but not least, be gentle when shaping the balls. Overhandling can make them fall apart. I keep my hands damp and work quickly. And one more thing—don’t skip the Parmesan in the rice mixture; it adds a subtle umami that complements the mozzarella beautifully.

Variations & Adaptations

This recipe is wonderfully versatile, so feel free to tailor it to your taste or dietary needs.

• Vegetarian Twist: Add finely chopped sautéed mushrooms or spinach to the rice mixture for extra flavor and nutrition.
• Spicy Kick: Mix a pinch of red pepper flakes or chopped jalapeños into the rice for a little heat that pairs beautifully with the creamy cheese.
• Gluten-Free Version: Use gluten-free breadcrumbs and rice flour or cornstarch instead of all-purpose flour for breading and coating.
• Baking Option: For a lighter version, bake the arancini at 400°F (200°C) for 20-25 minutes, turning halfway, until golden instead of frying.
• Cheese Variations: Swap mozzarella for a creamy burrata center or even sharp provolone for a different melty surprise.

One personal favorite variation I tried was adding a spoonful of pesto inside alongside the mozzarella—wow, it gave the arancini a fresh herbal punch that my whole family loved.

Serving & Storage Suggestions

Serve these crispy leftover rice arancini with creamy mozzarella filling warm, right out of the fryer or oven, for that perfect contrast of crunchy outside and melted inside. They pair wonderfully with a zesty marinara sauce, garlic aioli, or even a tangy lemony yogurt dip.

For presentation, sprinkle with extra chopped parsley or grated Parmesan, and set them on a rustic board or colorful platter for that Pinterest-worthy look. A simple green salad and a glass of crisp white wine make a lovely meal around them.

If you have leftovers (and sometimes there are none!), store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in a 375°F (190°C) oven for 10-12 minutes to crisp them back up, or warm gently in a skillet. Avoid microwaving if you want to keep the crust crispy.

Over time, the flavors meld nicely, so leftovers can taste even better the next day (if they last that long!). Just keep that melty mozzarella in mind—it’s best enjoyed warm.

Nutritional Information & Benefits

Each arancini ball (about 2 inches in diameter) contains roughly 150-180 calories, depending on the type of rice and cheese used. They provide a good source of protein from the mozzarella and eggs, plus carbohydrates from the rice. Using leftover rice helps reduce food waste, which is a win in my book.

The fresh parsley adds a bit of vitamin C and antioxidants, while the Parmesan contributes calcium and umami flavor. For those watching carbs, swapping in cauliflower rice can lighten things up, though the texture changes.

Note: This recipe contains dairy and gluten (unless adapted), so it’s not suitable for those with allergies to these. However, it can be customized for gluten-free or dairy-free diets with proper substitutions.

Conclusion

If you’re looking for a recipe that turns simple leftover rice into a show-stopping snack or appetizer, this crispy leftover rice arancini with creamy mozzarella filling is where it’s at. It’s easy, satisfying, and just downright delicious—plus, it rescues leftovers in style. I love how this recipe invites creativity, so don’t hesitate to tweak it to your liking.

Give it a try, share your favorite variations, and let me know how it goes in the comments below! Trust me, once you make these, they’ll become a beloved staple in your kitchen too. Happy cooking and happy munching—these arancini are waiting to be devoured!

FAQs About Crispy Leftover Rice Arancini with Creamy Mozzarella Filling

Can I use freshly cooked rice for arancini?

It’s best to use cold, leftover rice since fresh rice tends to be too soft and sticky to hold shape. If you must use fresh, spread it out to cool completely and dry out a bit first.

What’s the best cheese to use for the filling?

Fresh mozzarella is ideal for that creamy melt, but you can also try burrata, provolone, or even a mix of mozzarella and Parmesan for extra flavor.

Can I bake arancini instead of frying?

Yes! Baking at 400°F (200°C) for about 20-25 minutes works well. Just remember to turn them halfway for even crispiness.

How do I prevent arancini from falling apart during frying?

Make sure the rice mixture is sticky enough and chill the breaded balls before frying. Double breading also helps keep them intact.

Are these arancini freezer-friendly?

Absolutely. Freeze the shaped and breaded arancini on a tray first, then transfer to a freezer bag. Fry or bake from frozen, adding a few extra minutes to cooking time.

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