How to make Arancini – Italian rice balls

This recipe shows you how to make Arancini – a wonderful way to use up leftover rice and filling. Written/printable recipe is here: https://keefcooks.com/arancini-italian-rice-balls-recipe/

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Bonjourno this is Kei Cooks I’m ke and today I’m going to show you how to make Adan Chini Little Italian rice Balls now Aaron chinii come from Sicily and they were invented as a way to use up leftover rice or risoto uh and maybe uh the filling uh Ragu or tomato sauce and they’re really really really amazingly tasty probably not very healthy cuz they’re deep fried but you

Know once in a while it’s fine here’s how you do it right first thing you’ll need is some rice if you’ve already got some left over rice then you can skip this part uh if you haven’t you have to cook some um so what I’ve got is 200 GS

Of arboro rice actually it isn’t it’s um this is Bomba rice the paa rice but any any kind of round grain medium grain rice will do I don’t think it’ll work with a long grain rice like Basmati so don’t try well you could try but I told

You it wouldn’t work half a liter of chicken stock I might not use all of that uh 20 G of grated Parmesan and salt and ground black pepper to season so first thing to do is put the rice in a pan and add most of the stock but

We’ll we’ll keep a bit back uh just in case we need it at the end and give that a stir bring it to the boil and then we’ll cover it and turn the heat down and let it cook for about 20 minutes after which time the rice should have absorbed the liquid okay

This is um had 20 minutes and it’s looking good so we’ll take this off the heat and Fiddle about with it for a bit that’s all all the water absorbed and it’s just have a little taste mhm M that’s quite nice I’m going to put the cheese in little bit of

Salt add some black pepper stir that all in let another add another little taste cheesy RS very good so now we need to let this cool down once it’s cooled down to room temperature I’m going to stick it in the fridge to to give it to

Chill it even more okay now to make the arini uh ingredient ingredients this is the the chilled rice that I cooked up before um and this is my filling um this is leftover bolog sauce uh from my spag Bowl recipe which is linked on the screen now uh you could also use sauteed

Mushrooms or just mushroom sauce or just cheese or whatever whatever you fancy really um and some cubes 1 cm cubes of cheese in an ideal world that would be mozzarella this isn’t an ideal world and I forgot to BU it so it’s just ordinary cheese um and then for coating the

Normal production line flour beaten egg breadcrumbs to make the arini take um take a handful of the rice and compress it into a bowl and then kind of mold or form a hollow in it and pop a teaspoon of the filling and a cube of

Cheese and a bit more rice to close it up and then just mold that into a sphere and then coat it in flour Co coat it in the egg and then coat it in the breadcrumbs completely messed up my quantities there I’ve run out of rice

And I’ve only made four Aaron and I’ve got a ton of uh the Ragu left over so we might be having arini again tomorrow anyway um these go in the fridge for at least an hour to uh chill down and firm up again and then we’ll

Fry them right I’m just going to cook up one arancino now uh so I’ve got a pan of well half full of vegetable oil I’m heating it up and we want it to get to 170° C so when when you’re doing a big batch of um arini um you want you want them

Just to be in a single layer and uh you’ll need to do them in batches probably and uh make sure you get the get the oil back up to temperature between each batch so this is our little arancino and we’ll just keep him moving cuz we don’t want

Any burnt bits um and cook it cook him till he’s golden brown which will take probably 3 or 4 minutes okay that looks pretty well cooked to me so we’ll just um drain that on a piece of kitchen paper and then let them cool down a

Little bit and um then we’re done okay let’s have a little taste m m well you know for a change that’s Fantastic