Arancini: Crisp Italian Riceballs

Nothing quite beats an appetizer like fresh out the oven crisp Italian riceballs. Served warm, these make a perfect start to your dinner! Or if you’re like me and prefer a no-fry alternative, this simplistic recipie will not leave your inner health nut feeling guilty. Here’s how:


  • 2 eggs
  • 1/3 cup parmesan cheese
  • 1 tablespoon dried parsley
  • 1/4 teaspoon ground pepper
  • 1 jalapeño pepper
  • 2 cloves garlic
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 2 cups water
  • 1 cup uncooked white rice
  • 1 1/2 cups dried bread crumbs
  • 2 teaspoons olive oil


  1. Cook the white rice by allowing the rice grains to simmer in water for 30-40 min and set aside
  2. In a seperate bowl, combine the the garlic, cayenne, parmesan, chopped jalapeno pepper, parsley, and salt. Carefully stir in your cooked rice. This will be the base of your riceballs.
  3. In 2 seperate smaller bowls, have your bread crumbs ready, as well as a mixture of the olive oil and eggs whisked together to serve as a coating for the breadcrumbs.
  4. After wetting your hands, roll golf size balls of the rice mixture. Dip each rice ball into your egg and oil mix before coating with the breadcrumbs. Place on a baking tray after coating.
  5. Once the riceballs are coated and ready to bake, preheat your oven to 400° and bake for 15-20 min or until a golden brown colour is visible. Turn over the rice balls and bake for a final 10 minutes.

Serve warm and enjoy! Perfect for dinner parties, or any meal that requires a crisp introduction. Approved by yours truely -S.