Step by step

Once cooked slightly ‘al dente’, let them cool. Take some and spread it out on your hand.

Tips
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.
Trivia
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.
apulian product pasta rice

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