A great way to use leftover rice!
Yield: 8 arancini Prep Time: 15 min Cook Time: 5 min
2 cups cooked white rice, cooled (See Kelly's Notes)
1/2 cup grated Parmesan
8 small cubes fresh mozzarella
1 cup Italian-style breadcrumbs
Oil, for frying
1 cup store-bought or homemade marinara sauce
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.
Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
Serve the arancini warm with a side of warm marinara sauce.