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Crispy Leftover Rice Arancini Recipe with Creamy Mozzarella Filling Made Easy

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Golden, crispy rice balls filled with gooey mozzarella, perfect for using leftover risotto or sticky rice. Quick and easy comfort food ideal for snacks, starters, or potlucks.

Ingredients

Scale
  • 3 cups (600g) cold leftover rice or risotto, preferably slightly sticky
  • 6 oz (170g) fresh mozzarella, cut into small cubes
  • 2 large eggs, beaten (one for mixture, one for coating)
  • ½ cup (60g) all-purpose flour for dusting and coating
  • 1 ½ cups (150g) Italian-style or plain breadcrumbs (panko works well)
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped
  • Salt and pepper to taste
  • Olive oil or vegetable oil for frying (enough to submerge arancini halfway, about 2 inches deep)

Instructions

  1. In a large bowl, combine 3 cups cold leftover rice with ¼ cup grated Parmesan, 2 tbsp chopped parsley, and 1 beaten egg. Season with salt and pepper. Mix well until sticky and holds together (about 5 minutes).
  2. Take 2-3 tablespoons of rice mixture, flatten slightly in palm, place a cube of mozzarella in center, then mold rice around cheese into a compact 2-inch diameter ball. Repeat with remaining mixture.
  3. Set up breading station with ½ cup flour in one bowl, 1 beaten egg in another, and 1 ½ cups breadcrumbs in a third. Optionally mix Italian herbs or Parmesan into breadcrumbs.
  4. Roll each rice ball in flour, shake off excess, dip into beaten egg, then coat thoroughly with breadcrumbs. Repeat egg and breadcrumb step for double breading. Refrigerate coated arancini for 15-20 minutes to firm up.
  5. Heat oil in a deep frying pan to 350°F (175°C), about 2 inches deep.
  6. Fry arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels or wire rack.
  7. Let rest 1-2 minutes to avoid molten cheese burns, then serve warm with marinara or preferred dipping sauce.

Notes

Use cold leftover rice for best binding. Double breading and chilling before frying help keep arancini intact and crispy. Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt crust. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. Baking option: bake at 400°F (200°C) for 20-25 minutes, turning halfway.

Nutrition

Keywords: arancini, leftover rice recipe, mozzarella filling, crispy rice balls, Italian appetizer, comfort food, easy snack

Find it online: https://zorbmeal.com/crispy-leftover-rice-arancini-recipe-with-creamy-mozzarella-filling-made-easy/