Rice arancini are a delicious Sicilian specialty, characterized by small rice balls filled with minced meat, chicken livers, and grated cheese. This dish is a true explosion of flavors and aromas, crispy on the outside and soft on the inside. Rice arancini are perfect to serve as an appetizer or as a main course. Their preparation takes a bit of time and patience, but the final result is definitely worth it!
Boil the rice, drain it, and season it with butter and grated cheese
Let it cool
In a little butter, brown the minced meat and the chopped liver; moisten with the wine and let it evaporate; add the tomato sauce and cook for ten minutes: the sauce must be thick
Take a spoonful of rice, form a ball with a hollow in the center, put a little of the sauce there, and close with more rice
Dip the arancini first in the beaten salted eggs and then in the breadcrumbs
Fry them, drain them on absorbent paper, and serve
Pan
Pot
Spoon
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Rice arancini keep well in the refrigerator for 2-3 days. Reheat them in the oven at 180°C before serving.
Rice arancini are a typical dish of Sicilian cuisine.
Italia, Sicilia
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| Energy (kcal) | 255.52 |
| Carbohydrates (g) | 45.83 |
| of which Sugars (g) | 0.33 |
| Fat (g) | 3.56 |
| of which Saturates (g) | 0.57 |
| Protein (g) | 12 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.03 |
