Nutella rice balls

Today we offer a sweet version of the classic rice balls: with Nutella! These have enclosed within them a delicious and warm heart of Nutella, and are ideal for a hearty snack - and of course for all the fans of Nutella this is yet another new way to enjoy it. They will be an absolute blockbuster for all you gluttonous adults and children! They can also be made very small, as if they were little sweets... The recipe is very simple, maintaining, in fact, the traditional basic method of making arancini but revisited in this new, original and sweet version. Served as dessert it will make a great impression, success is guaranteed. So do try to make some, just follow the steps illustrated in our photo gallery, and it will be child's play. You simply must make these Nutella rice balls!


  • rice 200 grams
  • sugar 2 tablespoons of caster sugar
  • milk 600 millilitres Whole milk
  • whipping cream 200 millilitres
  • eggs 1 unit
  • breadcrumbs 100 grams
  • sunflower oil For frying
  • nutella To taste
  • icing sugar To taste

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20 minutes Total time
25 minutes Active time
Serves 4 persons
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Boil the rice in the milk and cream with the sugar. Once it is cooked slightly ‘al dente’, let it cool. Take a little and spread it out on your palm. Place a teaspoon of Nutella on top and with some more rice, cover the Nutella and shape into a ball. When you’ve used up the rice and made several balls, one by one dip them in the beaten egg and then in the breadcrumbs. Fry in plenty of hot oil. When they have taken on a uniform golden colour, remove the rice balls from the oil and pat them dry on paper towels. As soon as the surface of the balls is dry, sprinkle with icing sugar and eat hot.

Arancini should be golden brown and crispy on the outside, while inside must be very hot: in order to get this result we recommend when boiling the rice to overcook it a little: in this way they will remain more compact during frying.
In Italian these rice balls are known as ‘arancini’, so-called because of their similarity in shape and colour to oranges or ‘arance’. They are a dish from Sicily but are known world-wide thanks to the great emigration of Sicilians across the globe. Immigrants from Sicily often opened restaurants and takeaways overseas where they made these rice balls.

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