Rice arancini with cheese are delicious, crispy rice bites filled with melted cheese. This tasty Sicilian specialty is perfect as an appetizer or as a main dish to serve during a convivial lunch or dinner. Their conical shape and the soft texture of the rice, together with the enveloping flavor of the cheese, make arancini an irresistible delicacy. Wonderful enjoyed hot, they are appreciated by adults and children alike.
Boil the rice in 100 cl of lightly salted broth.
When the rice is cooked and the broth completely absorbed, mix in the pecorino, butter, and 1 egg, then let it cool slightly.
Then proceed as in the previous recipe, putting in the arancino, of course, a small piece of mozzarella, which can be more or less large according to taste.
Form small balls, dip them in the beaten egg and then in the breadcrumbs, and fry them in plenty of seed oil.
Drain them on absorbent paper and serve hot!
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Colander
Store rice arancini with cheese in the refrigerator, covered with plastic wrap, for up to 2-3 days. To enjoy them at their best, reheat them in a preheated oven at 180°C for about 10 minutes.
Rice arancini with cheese are a typical dish of Sicilian tradition, particularly widespread during the Christmas holidays. They acquired their characteristic conical shape thanks to inspiration from the orange fruit.
Italia, Sicilia
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| Energy (kcal) | 335.82 |
| Carbohydrates (g) | 52.35 |
| of which sugars (g) | 0.42 |
| Fat (g) | 10.45 |
| of which saturates (g) | 5.97 |
| Protein (g) | 11.21 |
| Fibre (g) | 0.32 |
| Salt (g) | 0.18 |
