Arancini baked

Arancini, Italian Rice Balls stuffed with mozzarella and prosciutto, rolled in breadcrumbs then deep fried to a golden brown perfection.

A classic Italian dish, I've made these bite size to be finger food but they are typically made larger to serve as a meal or appetiser! This makes 25 mini Arancini balls about the size of a golf ball. :) Great for making ahead - they keep in the fridge for 3 days, then just reheat at 350F/180C for 10 minutes!

Arancini are crisp on the outside with a creamy, cheesy center. Learn how to make classic Italian Arancini rice balls, loved by all ages!

Traditional Sicilian deep fried balls or cones of rice filled with a meat ragu and peas.

Oven baked arancini, an easier alternative to the more traditional fried version.

Double Cheese Arancini (Mozzarella Stuffed Rice Balls)

Arancini, or rice balls, are a common Sicilian street food enjoyed as a snack or antipasto. Seafood arancini, a delicious variation of traditional arancini, are filled with shrimp and scallops in a creamy bechamel sauce, coated in breadcrumbs and deep fried until crisp!

These Arancini Rice Balls are golden and crispy on the outside and creamy and cheesy on the inside! They are made with U.S-grown basmati rice, (as opposed to the traditional risotto), are breaded, and then deep fried to golden perfection.

Arancini are Italian rice balls made with risotto. They have an incredibly crispy texture on the outside and perfectly creamy filling inside!

Arancini balls make a great side dish or appetizer. They are filled w/ rice & cheese and fried until crisp. Ready in less than 30 minutes.