Brown Rice Arancini or Fried Rice Balls with Three Cheeses

Brown Rice Arancini or Fried Rice Balls with Three Cheeses


4 cups cooked brown rice

3-4 eggs

1 tsp each of S&P

1 tsp oregano

1 tsp dried basil

1/2 cup chopped parsley

1/2 cup grated Parmesan (or grated Gruyere)

Fresh mozzarella AND/OR goat cheese - cubed

Olive oil (enough for frying the arancini - if you are frying - less if you are baking them)

2 cups bread crumbs or panko (maybe more)

1 cup flour (maybe more)

several sprigs fresh rosemary - finely chopped


Cook the rice & allow it to cool.

Blend the rice with ONE egg, salt, pepper, oregano, basil and grated cheese.

In the palm of your hand scoop a small quantity of this mic & press a cube of either mozzarella or goat cheese (or other cheese) into the center & add more rice mix on top.  Form into a ball about the size of a golf ball.  Place onto a wax paper lined cooking sheet & repeat until all the rice mix is gone.  

CHILL the arancini at least 30 minutes so they can solidify a bit.

Pre-heat your oven to 425.

To assemble - mix the chopped rosemary into the flour.  Put the flour in one bowl, whisk the two eggs in another bowl & place the breadcrumbs or panko in a third bowl.  Dredge each rice ball first through the flour then the egg & then the breadcrumbs.  You might need to add more flour or egg or breadcrumbs to the bowls to complete all the arancini.

If frying - heat enough olive oil to reach about half way up the rice balls.  Fry in small batches, placing the finished balls on a cooking sheet in the warmed oven until all are fried.

OR - skip the frying & simply drizzle a little olive oil on the arancini & bake them all at 425 for 20-30 minutes or until the balls are evenly golden.  They might require being turned a bit.

I serve these with my easy arrabbiata sauce and extra chopped parsley as a garnish.  Again - these freeze & reheat very well.