Arancini have always been one of our favorite appetizers (and sometimes a meal): the combination of that crispy outside and creamy, cheesy rice inside is irresistible! It's always the first thing to disappear every time we serve it.
Traditional arancini are deep-fried, but I like to bake mine for a lighter version that's still crisp on the outside and gooey in the middle. The key is using short-grain rice so it sticks together just enough to hold its shape while still staying soft inside. I also cook the rice in part chicken broth to infuse a little extra flavor before mixing it with ricotta, mozzarella, and Parmesan.
Arancini can be baked, deep-fried, air-fried, or pan-fried, and I'll give you instructions for them all so you can them your way. And if you want to make them ahead of time, you can freeze them and bake right before guests arrive!
I'll often serve arancini as our main course since everyone loves it so much! It pairs well with a vegetable side dish like garlic snap peas or green beans almondine. For dessert, I like to stick with the Italian theme and serve a simple affogato (which, if you've never had one, it's an absolute must-try for coffee lovers)!
Jump to:
Ingredients
- Rice: Traditional arancini are made with Arborio rice, the same short-grain rice used in risotto. We use short-grain brown rice in this recipe, but you can use whichever you prefer.
- Broth: Cooking the rice in a mix of water and chicken (or vegetable) broth adds even more flavor. Feel free to use water, just be sure to add extra seasoning later.
- Cheese: We use three cheeses in this arancini rice balls recipe: ricotta, mozzarella, and Parmesan. Ricotta adds creaminess, mozzarella gives you that stretchy cheese pull, and Parmesan adds a ton of salty flavor.
- Marinara sauce: We add a small amount mixed into the rice mixture to add more flavor, then we add some to a small dish for dipping. Use your favorite homemade or store-bought sauce, just make sure it's thick and not too watery.
- Eggs: The secret to binding everything together and helping the coating stick.
- Flour: All-purpose flour works best, but whole wheat flour is fine if that's what you have on hand.
- Panko breadcrumbs: If you only have regular breadcrumbs, those will work too, but panko will make these extra crispy.
- Salt and pepper: Season these well!
- Fresh parsley: A little sprinkled on top adds a lot of color, but this is optional.
- Oil or cooking spray: Which you use will depend on the baking method you choose. Pan-frying and deep-frying uses oil, while air-frying or baking uses cooking spray.
Instructions for Baking, Frying, or Air-Frying
Step 1: Cook the rice. In a medium saucepan, bring the chicken or vegetable broth and some water to a boil. Add the rice, reduce it to a simmer, and cook until the liquid is absorbed and the rice is tender but not mushy (it should still have a little bite).
Spread the rice out on a baking sheet to cool completely (this helps it firm up and makes shaping the rice balls much easier). Note: This step can be done the day before and can make the arancini easier to shape.
Step 2: Mix the filling. In a large bowl, combine the cooled rice with the marinara sauce, ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix until it's well combined. The mixture should be sticky enough to hold its shape, so if it feels too loose, stir in a tablespoon or two of breadcrumbs. Note: If you're using brown rice or a longer grain, add the mixture to a food processor instead of just mixing it together. Pulse it a few times just until the rice is half its original size and all of the ingredients are well combined.
Step 3: Shape the arancini. Scoop about 2 tablespoons of the rice mixture and roll it into a ball using your hands. Press a small amount of the mozzarella into the center, then reshape to fully enclose the cheese. Repeat with the remaining mixture until all the rice is used. Place the balls on a parchment-lined baking sheet and refrigerate for at least 15 minutes to firm them up.
Step 4: Coat the rice balls. Set up three shallow bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs mixed with a little salt and Parmesan. Roll each rice ball first in flour, then dip it into the egg, and finally coat it evenly in breadcrumbs.
Step 5: Choose Your Cooking Method
- Bake: Preheat your oven to 400°F. Place the rice balls on a parchment-lined baking sheet and lightly spray them with olive oil or cooking spray. Bake for 20-25 minutes, turning halfway through, until they're golden brown all over.
- Pan-Fry: Heat about ½ inch of oil in a large skillet over medium heat. When the oil is hot (about 350°F), add the rice balls in batches, making sure not to crowd the pan. Cook for 2-3 minutes per side until they're golden and crispy. Transfer to a plate lined with paper towels to drain off the oil.
- Air-Fry: Preheat the air fryer to 375°F. Lightly spray the basket and the rice balls with oil. Air-fry in batches for 10-12 minutes, shaking halfway through, until the rice balls are crispy and golden brown.
- Deep-Fry: Heat cooking oil with a high smoke point (canola or avocado oil works well) in a deep fryer or heavy pot to 350°F. Fry the rice balls in small batches for 3-4 minutes, until they're golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 6 (last but definitely not least): Serve and enjoy! Sprinkle with fresh, chopped parsley and serve warm with marinara sauce for dipping.
Tips and Variations
- Use day-old rice for easier shaping. Freshly cooked rice can be too soft and sticky to form into balls. If you can, cook the rice a day ahead and refrigerate it. Cold rice firms up, making it easier to handle and less likely to fall apart.
- Don't skip the chill step. Once your rice balls are shaped, chill them for at least 15-20 minutes before coating or cooking. This helps them keep their shape when you bake or fry them.
- Make sure the oil is the right temperature. If it's too hot, the outside will brown before the inside is heated through. If it's too cool, the rice balls will soak up more oil and make them greasy. If you're baking or air-frying, a light mist of olive oil spray makes all the difference.
- Try different fillings. While mozzarella is a classic choice, small cubes of provolone, fontina, or smoked gouda are all delicious. You can even add a dollop of pesto for something a little different.
- Turn leftover risotto into arancini. If you've made our Risotto with Mushrooms and Gorgonzola, you're already halfway there. It makes incredible arancini: just scoop, shape, coat, and fry (or bake). The gorgonzola melts adds so much flavor that you won't even need extra cheese. It's one of my favorite ways to turn leftover risotto into a whole new meal or appetizer.
- Make them ahead of time. Form and coat the arancini, then refrigerate for up to 24 hours or freeze for up to 3 months before cooking. Bake or fry them straight from frozen, just add a few extra minutes of cooking time.
- Serving ideas: These are fantastic as appetizers with warm marinara, but they also make a fun side or main dish for Italian dinners. I sometimes serve them alongside a bowl of tomato cauliflower soup for a cozy meal.
Storage and Reheating
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing the container to prevent condensation, which can make the coating soggy.
- Freezing: Arancini freeze well, both cooked and uncooked. To freeze before cooking: Place the coated rice balls on a baking sheet and freeze them until they're solid, then transfer them to a freezer bag or airtight container for up to 3 months. To freeze after cooking: Let them cool completely before freezing the same way.
- Reheating: Oven or Air Fryer (Best Method): Reheat at 375°F for about 10-12 minutes, or until heated through and crispy on the outside. Stovetop: Pan-fry in a little olive oil over medium heat for a few minutes per side until the outside is crispy again. Microwave: Use only if you're in a hurry (about 45 seconds per rice ball). The crust will be soft but the flavor will still be good!
- Tip: If you froze them uncooked, you can bake or fry them straight from frozen (no need to thaw)! Just add an extra 3-5 minutes of cooking time.
Frequently Asked Questions
What kind of rice is best for arancini?
Traditional arancini are made with Arborio rice, the same type used for risotto. Its short grains and high starch content help the rice stick together while still staying creamy inside. If you don't have Arborio, other short-grain varieties like Carnaroli or Vialone Nano also work well. We use brown rice often because that's what we usually have on hand.
How do you keep arancini from falling apart?
The trick is to make sure the rice mixture is cool and sticky before shaping the balls. If it feels too loose or its not sticking together, mix in a tablespoon or two of breadcrumbs or grated Parmesan. Chilling the formed balls for 15-20 minutes before coating also helps them hold their shape during cooking.
Can I make arancini without frying?
You can easily bake or air fry them. Bake at 400°F for 20-25 minutes or air fry at 375°F for 10-12 minutes until golden and crispy. They'll still come out crispy without the extra oil!
Is arancini gluten-free?
Not usually, but it can be! Traditional recipes use flour and breadcrumbs for coating, but you can easily make gluten-free arancini by swapping both for gluten-free alternatives. You can also use crushed rice crackers or gluten-free panko for the coating.
Is arancini vegetarian?
This recipe is vegetarian-friendly as long as you use vegetable broth and check that your Parmesan is made without animal rennet (many brands note this on the label).
Is arancini hard to make?
Not at all, it just has a few steps. Once you've made it the first time, it'll be a breeze. The key is to cook the rice properly, chill it before shaping, and coat each ball evenly. From there, you can choose how to cook them (baking, pan-frying, deep-frying, or air-frying all work great). I usually make the rice and shape the balls in advance so assembly day is even easier.
What do you serve with arancini?
They're delicious on their own with a side of warm marinara, but for a full meal, try serving them alongside a fresh arugula salad, roasted vegetables, or a bowl of soup.
Can I use leftover risotto to make arancini?
That's actually the most authentic way to make them. Just refrigerate your leftover risotto and follow our assembling and cooking instructions.
Related Recipes
Looking for more appetizer recipes? Try these:
Arancini - Italian Rice Balls
Arancini make a fantastic Italian appetizer or main course! Make your rice the day before for the best results, or use leftover risotto.
Ingredients
- 2 cups arborio rice, cooked (you can also use short grain brown rice)
- Chicken or vegetable broth (instead of water for cooking the rice; optional)
- ¼ cup marinara sauce, plus extra for dipping
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese, divided
- ½ cup mozzarella cheese, shredded or cubed
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon ground black pepper
- 1 cup all-purpose flour
- ¼ cup chopped fresh parsley, for garnishing
Instructions
- Cook the rice according to package instructions (use chicken or vegetable broth for more flavor instead of water).
- Once the rice is fully cooked, add it to a food processor along with the marinara, ricotta and half of the parmesan cheese. Pulse together until the rice is half its original size and all of the ingredients are well combined.
- Using a small ice-cream scoop or your hands, form about 15 balls onto a parchment-lined baking sheet. Insert the mozzarella into the center of the balls, then reform the rice around the cheese.
- Put the rice balls on the sheet pan into the refrigerator for 15-20 minutes (or the freezer for about 4 minutes). This step will make it much easier to form the balls and help them stay together when cooking.
- Meanwhile, mix together the panko breadcrumbs, the remaining Parmesan, and a pinch of salt and pepper to a small shallow bowl. Add the the whisked eggs to another shallow bowl, and one more with the flour.
- Once the rice balls are chilled, dredge first in the flour, then in the egg wash and last in the panko breadcrumb mixture.
Cooking Instructions
OVEN
Preheat your oven to 400°F. Place the rice balls on a parchment-lined baking sheet and lightly spray them with olive oil or cooking spray. Bake for 20-25 minutes, turning halfway through, until they're crispy and golden brown.
PAN-FRY
Heat about ½ inch of oil in a large skillet over medium heat. When the oil is hot (about 350°F), add the rice balls in batches, making sure not to crowd the pan. Cook for 2-3 minutes per side until golden. Transfer to a paper towel-lined plate to drain.
AIR-FRY
Preheat the air fryer to 375°F. Lightly spray the basket and the rice balls with oil. Air-fry in batches for 10-12 minutes, shaking halfway through, until crisp and evenly browned.
DEEP-FRY
Heat cooking oil with a high smoke point (canola or avocado oil work well) in a deep fryer or heavy pot to 350°F. Fry the rice balls in small batches for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
To Serve: Sprinkle with fresh, chopped parsley and serve with a small dish of marinara sauce for dipping.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 545Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 116mgSodium: 888mgCarbohydrates: 76gFiber: 3gSugar: 4gProtein: 25g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
- Pumpkin Brioche with Chocolate Swirl - November 11, 2025
- Butternut Squash and Sweet Potato Soup - November 8, 2025
- Cranberry Ice Cream (The Perfect Thanksgiving Dessert) - November 6, 2025