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

FAQs

Why do my arancini fall apart when frying? ›

If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese.

You can eat the arancini hot out of the fryer, or store in the refrigerator in a covered container for up to 5 days. 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.

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.

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.

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. Rotate the rice balls every time you give gentle pressure.

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.

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.

To reheat, preheat the oven to 325°F (170°C). Set the rice balls on a greased baking sheet and warm for 10 minutes in the oven, turning them halfway through. SERVING: Arancini can be served hot or at room temperature.

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.

What nationality are arancini balls? ›

Meet one of Southern Italy's most revered street foods, the arancina or rice ball. The Arabs introduced or reintroduced rice to Sicily in the 10th century and arancini (rice balls) are one of many Southern Italian foods inspired by Arab agriculture and cuisine.

The arancini should be eaten right away, but can be kept warm in the oven for a bit, until all are fried. These were so good right out of the oil, we found ourselves eating them out of one hand while holding a glass of wine in the other.

BIG MISTAKE. They were impossible to move around in the pan, and we had a 60% casualty rate on them crumbling apart. Deep frying is the only frying option to take, particularly if you want them to stay intact. Pour the oil in, and then gently place your arancini ball in.

Don't make onigiri with room-temperature rice..it will not stick together well and will dry out fast. The cooked rice should be nicely moist and plump to start with. Wrap them completely in plastic wrap before storing in the refrigerator. This keeps the moisture in and prevents the surface from drying out.

Fragrant rices such as jasmine rice and basmati rice fall into this category. Mainly cultivated in South and Southeast Asia, long grain rice has the lowest starch content, resulting in dry grains that don't cling to each other like other types of rice.

Once all the arancini are formed, freeze for 20 minutes.

This will help them remain perfectly round as they fry.

Pack the rice.

When molding the rice on your baking pan, make sure you gently pack in the rice as closely together without actually mashing the rice grains. You also don't the rice to be too loose where you have large air bubbles that will make the rice fall apart when you fry it.

Be sure to freeze your rice until it's firm enough to cut through easily. This not only helps with the cutting process but also helps when frying. If it's not cold enough, the rice blocks fall apart when you're frying them.

Starting with freshly cooked or well-chilled rice guarantees it won't clump up as you stir-fry it. Frying in batches compensates for the low heat output of Western stovetops. Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.