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.