Golden Sicilian arancini rice balls filled with beef ragù, peas and melted cheese on a ceramic plate.

Italy • Regional Dish • Appetizer

Arancini (Sicilian Rice Balls)

Crisp outside, creamy and savory inside, these Sicilian arancini turn saffron rice, beef ragù, peas and cheese into one very satisfying handful. They look impressive, but the method is simple: cook, cool, fill, bread and fry.

Servings10

Prep Time45 min

Cook Time40 min

DifficultyModerate

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Ingredients

US Metric

For the rice
1 1/2 cups Arborio rice
3 cups chicken or vegetable broth
1/4 tsp saffron threads, lightly crushed
2 tbsp unsalted butter
1/2 cup finely grated Parmigiano-Reggiano
1/2 tsp fine salt, plus more to taste
For the filling
1 tbsp extra-virgin olive oil
1/2 small yellow onion, finely chopped
5 oz ground beef
1/4 cup dry white wine
1/2 cup tomato passata or smooth tomato puree
1/2 cup frozen peas, thawed
3 oz caciocavallo cheese, cut into small cubes
1/4 tsp fine salt
1/4 tsp black pepper
For breading and frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/4 cups plain breadcrumbs
1/2 tsp fine salt
1/4 tsp black pepper
4-6 cups refined olive oil, for frying

For the rice
300 g Arborio rice
720 mL chicken or vegetable broth
0.2 g saffron threads, lightly crushed
30 g unsalted butter
45 g finely grated Parmigiano-Reggiano
1/2 tsp fine salt, plus more to taste
For the filling
15 mL extra-virgin olive oil
75 g yellow onion, finely chopped
150 g ground beef
60 mL dry white wine
120 g tomato passata or smooth tomato puree
70 g frozen peas, thawed
80 g caciocavallo cheese, cut into small cubes
1/4 tsp fine salt
1/4 tsp black pepper
For breading and frying
60 g all-purpose flour
2 large eggs, beaten
120 g plain breadcrumbs
1/2 tsp fine salt
1/4 tsp black pepper
1-1.5 L refined olive oil, for frying

Instructions

Warm the broth in a saucepan and stir in the saffron. Add the Arborio rice and salt, then cook over medium-low heat, stirring occasionally, until the rice is tender and has absorbed the liquid.
Remove the rice from the heat. Stir in the butter and Parmigiano-Reggiano. Spread the rice in a thin layer on a baking sheet and let it cool completely.
Meanwhile, heat the extra-virgin olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
Add the ground beef and cook, breaking it into small pieces, until browned. Pour in the wine and cook until mostly evaporated. Stir in the tomato passata, salt and pepper. Simmer until thick, about 10 minutes. Stir in the peas and let the filling cool.
Divide the cooled rice into 10 roughly equal portions. Keep a small bowl of water nearby and dampen your hands lightly if the rice begins to stick.
Flatten one portion of rice in your palm. Place about 1 tablespoon of ragù and a cube of caciocavallo in the center. Fold the rice around the filling and press firmly into a ball, making sure the filling is completely enclosed. Repeat with the remaining rice.
Place the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Season the breadcrumbs with salt and pepper.
Roll each rice ball first in flour, then egg, then breadcrumbs. Press the crumbs on gently so the entire surface is coated.
Heat about 2 inches of refined olive oil in a heavy pot to 175°C / 350°F. Fry the arancini in small batches for 3-4 minutes, turning as needed, until deeply golden and crisp.
Lift the arancini out with a slotted spoon and drain on a rack or paper towels. Let them rest for several minutes before serving so the molten cheese doesn’t stage an ambush.

Cultural Context

Arancini are a defining Sicilian street food, but even their name starts an island argument. In western Sicily, especially Palermo, people call the round rice balls arancine; in eastern Sicily, arancini or arancino is more common, and Catania is known for a cone shape associated with Mount Etna. Traditional fillings include meat ragù with peas and cheese, while other versions use ham and béchamel. In Palermo, arancine are closely associated with the Feast of Saint Lucia on Dec. 13, when rice and other grains traditionally replace bread and pasta.

Fun Fact

Sicily can’t quite agree on whether you’re eating an arancino or an arancina. Western Sicily tends toward the feminine form; eastern Sicily often prefers the masculine. Fortunately, the argument usually ends the same way: somebody orders another one anyway, for good measure.

Cook’s Tip

Carnaroli works well in place of Arborio; another short-grain rice can work if it cooks sticky enough to hold its shape. Caciocavallo gives the filling a distinctly Sicilian touch, but low-moisture mozzarella or provolone is easier to find. Use vegetable broth instead of chicken broth if preferred. For a meatless version, replace the beef ragù with a thick tomato-mushroom filling. Gluten-free flour and breadcrumbs work well for the coating. Keep the filling fairly dry: excess sauce is the fastest route to arancini that split open in the fryer.

Cool the rice completely before shaping; warm rice is softer, stickier and more likely to split. You can make the rice and ragù a day ahead and refrigerate them separately. Keep each filling portion modest so the rice can close cleanly around it. Maintain the frying oil near 175°C / 350°F and work in small batches so the temperature doesn’t plunge. Arancini are best freshly fried, but leftovers reheat well in a 175°C / 350°F oven or air fryer until hot and crisp.

Trivia

Round in Palermo, often cone-shaped in Catania: arancini can advertise their hometown before you take a bite. The Catania version is commonly linked visually to Mount Etna, which is a lot of geographical ambition for a fried rice ball.

About This Recipe

Arancini are one of Sicily’s great street foods: cooked rice shaped around a savory filling, breaded and fried until deeply golden. Our simplified version doesn’t take 3 to 4 hours of prep and cooking. We keep things traditional with saffron-scented Arborio rice, a simple beef ragù, peas and cubes of caciocavallo. Don’t let the shaping intimidate you. Cold rice is cooperative, the filling is straightforward and imperfect spheres taste exactly as good as perfect ones. Serve the arancini hot as an appetizer, snack or casual meal, with tomato sauce on the side if you like.

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Arancini (Sicilian Rice Balls)

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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