Cauliflower Rice (Arancini) Balls - Air Fryer Recipe (2024)

FAQs

What is the difference between arancini and rice balls? ›

Differences. There are two main recipes of the fried rice balls: the Roman suppli, and the Sicilian arancino. The main difference between the fried rice balls is that suppli are made with arborio rice and mozzarella, while arancini are made with arborio rice, mozzarella, and the addition of beef and peas.

To reheat, place in oven (or toaster oven) preheated to 400 degrees for 10 minutes, or reheat in an air fryer at 400 degrees for 5 minutes. Arancini can be served with any sauce you like, although a plain marinara (or tomato sauce) is the most common accompaniment.

If you don't have a lot of time to chill the rice, make sure it's spread out as thin as possible. It's important for the starches to gel in order for the rice balls to stick together. The minimum amount of time that I have chilled the rice is 1 hour, and the arancini held together successfully.

Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.

Leftover risotto: Typically these rice stuffed balls are made with arborio rice or leftover risotto. Fillings: There are a variety of fillings you can choose, I kept it simple and used mozzarella. Frying tips: When frying in oil be sure to get oil hot enough, I recommend 350°F.

Arancini are meant to be enjoyed as a finger food, on their own or with Homemade Marinara on the side to bring out the herby flavors. They also go great with a variety of appetizers, from roasted vegetables to bite-sized meatballs. Serve them at your next party or pack them up for an outing.

Arancini is one of those words, so it's pronounced like “ar-an-chee-nee,” with emphasis on the “chee” and a rolled “r” if you want to sound authentically Italian!

Pro tip: arancini can be frozen before or after being fried. If you freeze them before, just fry them like you normally would and finish cooking them in the oven at 350°F for 10 to 12 minutes.

A thin coating of potato starch helps make the onigiri crispy and binds the rice on the onigiri's surface together so it doesn't fall apart when it hits the oil. Mixing the soy sauce directly into the rice rather than brushing it on top ensures the onigiri is evenly seasoned to the core.

How to keep rice together for rice balls? ›

Normally you'd want to use a short, stubby rice grain for rice balls so they hold together and are softer. To try and keep those elements, I slightly overcook my basmati rice and mash it with a fork to break it up. Then, I use this handy silicone mould to create the oval shape.

Give just enough pressure. Your hands should be firm enough when pressing the onigiri so the rice doesn't fall apart when you shape it. You don't want to squeeze the rice too tight.

These air fried arancini balls taste best when served hot and fresh because that's when they are the crispiest. However, you can keep leftover air fried arancini in a sealed container in the fridge for a few days. Reheat in the air fryer or oven to get them crispy again.

Specially Selected Tomato & Mozzarella Arancini 140g | ALDI.

Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls. Deep-fry the balls in batches for 2–3 minutes until golden brown all over.

Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/, Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]; sg. : arancino), also known as arancine ( sg. : arancina), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine.

Arancini was fried, most likely to preserve transport. You'll find Arancini at every rosticceria (fast food shop) in Sicily. Eaten by hand, they are an accessible and beloved everyday food.

Supplì, Rome's favorite street food

Without a doubt, the Romans' most beloved fried snack is the supplì. These fried rice balls, that are prepared in Rome only, are on sale across the city in pizzerias and street food shops and are the perfect choice for a hearty, comforting bite on the go at any time of day.