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5 from 4 votes

Arancini! Italian Rice Balls

Fried Rice Balls with Mozzarella, Parmigiano, and Bolognese Sauce! If making for a cocktail party, triple or quadruple the recipe
Prep Time45 mins
Cook Time15 mins
0 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Arancini, Rice Balls, Rice, Bolognese Sauce, Mozzarella, Parmigiano, Gluten Free
Servings: 4


  • 8 Servings Prepared Sticky Rice of choice I always add Chicken Boullion, Salt and olive oil to my rice for added flavor
  • 1 Cup Bolognese Sauce
  • 1 Cup Shredded Mozzarella
  • 1/2 Cup Grated Parmigiano
  • 4 Eggs lightly whisked
  • 1-2 Cups Breadcrumbs I used Gluten Free Italian seasoned breadcrumbs for more flavor
  • Oil as Needed for frying Depending on if you deep-frye them or fry them in a saute pan. I use olive oil
  • Additional Bolognese for plating


  • Prepare rice according to package instructions, let cool
  • Mix in Mozzarella and Parmigiano Cheese
  • Warm the Bolognese Sauce
  • Scoop some rice into the palm of your hand, cupping the edges upward to create a little pocket
  • Spoon a small amount of Bolognese Sauce into the center of the rice pocket
  • Add another spoonful of rice on top of the sauce and gently form the rice into a ball as if you're making a meatball. Continue this process until you've used up all the rice.
  • Dip the rice balls in the whisked eggs
  • Dredge the rice balls in breadcrumbs. Continue until all the balls are coated in breadcrumbs before frying
  • Heat a large skillet on medium heat, add oil of choice
  • Brown the rice balls thoroughly on all sides. The rice balls can be made up to this point and then refrigerated until ready to reheat. Reheat in a roasting pan covered with aluminum foil. Or you can move right to plating them if not preparing them ahead.
  • Spoon Bolognese sauce on the center of the plate, and top with the Arancini!