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!