Arancini (Rice Balls)
Automatically translated from Romanian. See the Romanian original
Rice balls with mozzarella (arancini), breaded and deep-fried until crispy, served with a mint and oregano yogurt cream.
Ingredients
Method
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Sauté the finely chopped onion, add the peas with 1/2 a glass of water, let them cook briefly, season with salt and pepper, then add the rice and 1 glass of water. Cover and let it simmer until all the water is absorbed.
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Set aside to cool.
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Moisten your hands, take a portion of the rice, insert a mozzarella cube, squeeze in your palm so it sticks well, and coat in egg and breadcrumbs 3 times to avoid the risk of them opening and to achieve a crispy crust.
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Heat the palm oil in a heavy pot. Add the rice balls one by one and leave them until they turn a beautiful dark golden brown.
The story behind this recipe
We can call this a Romanian pilaf, reinvented by the Italians. The recipe is good; I’m not crazy about fried foods, but it works every now and then, especially if fried properly.
I made 5 balls, which was more than enough for 2 people.
You need:
100 grams of round grain rice
100 grams of peas
1 onion
5 1cm / 1cm mozzarella cubes
breadcrumbs
3 eggs
salt
pepper
Palm oil for frying
Sauté the finely chopped onion, add the peas with 1/2 a glass of water, let them cook briefly, season with salt and pepper, then add the rice and 1 glass of water. Cover and let it simmer until all the water is absorbed.
Set aside to cool.
Moisten your hands, take a portion of the rice, insert a mozzarella cube, squeeze in your palm so it sticks well, and coat in egg and breadcrumbs 3 times! It is very important to coat them 3 times in breadcrumbs so you don't risk them opening, and to get that crispy crust.
Heat the palm oil in a heavy pot. Add the rice balls one by one and leave them until they turn a beautiful dark golden brown.
They are very good, a bit meticulous, but worth the effort!
I served them with a yogurt cream with mint, oregano, and salt.
Enjoy!!
