Rice Arancini are a traditional Sicilian dish known throughout Italy. There are various versions and recipes, even among the different towns in Sicily. Today, I propose my recipe with a filling of meat sauce and peas. A delicious street food known around the world. The characteristic of Rice Arancini is a rich and flavorful center inside a small rice timbale with a round or cone shape. They have a crispy and golden crust that resembles an orange, hence the name “arancine“. This recipe is the most classic and the Original Recipe of Palermitan Rice Arancini. According to an ancient tradition, they are prepared on December 13th, the day of Saint Lucia, but they are available all year round in numerous Sicilian fry shops and restaurants. My recipe is simple if you follow all the steps, it might require some time in the kitchen, but it’s definitely worth it. Each time I prepare them in a double batch and freeze some without frying them first, so they are ready when we crave them! Regarding the name, in different areas of Sicily, they are called “arancine” in the feminine form or “arancini” in the masculine, and often there are more or less heated debates on this issue, even the Accademia della Crusca has expressed itself, supporting the feminine version due to the similarity with oranges. Have I convinced you to try them? Let’s head to the kitchen and prepare the Rice Arancine together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 6 Hours 20 Minutes
- Portions: About 10 arancini
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 291.12 (Kcal)
- Carbohydrates 41.16 (g) of which sugars 1.66 (g)
- Proteins 8.60 (g)
- Fat 9.92 (g) of which saturated 2.64 (g)of which unsaturated 5.04 (g)
- Fibers 2.02 (g)
- Sodium 258.28 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sicilian Rice Arancini
- 2 cups Arborio rice (or for soups)
- 1/2 cup grated Parmesan cheese
- 1 packet saffron
- 2 tbsp butter
- to taste salt
- 5 cups water
- 10 oz meat sauce
- 5 oz frozen peas
- 3.5 oz caciocavallo cheese (grated)
- 3.5 oz flour
- 7 oz water
- 2.8 oz breadcrumbs
- 1.7 cups vegetable oil (for frying)
How to Make Sicilian Arancini
Cook the rice in a small amount of salted boiling water, adding the packet of saffron to the water. You need about 5 cups of water, but it depends on the quality of rice you use. By the end of cooking, the rice should have absorbed all the cooking water, so it retains its starch and remains sticky enough to form the Rice Arancini.
Drain the rice. Place the rice in a bowl. Add the grated Parmesan cheese and butter. Stir and let it cool.
For the Meat Sauce, you can prepare it in advance following the recipe for my Meat Sauce. If you prepare it even the day before, store it in a container in the fridge. Pour the meat sauce into a saucepan and add the frozen peas. Cook for 10 minutes over low heat. Turn off the heat and let it cool.
With wet hands, take a handful of rice. Flatten the rice on your hand and place a generous spoonful of meat sauce with peas and a handful of grated caciocavallo cheese in the center. Close it tightly, always keeping your hands wet. Form all the Arancini in the same way.
Pour the breadcrumbs into a bowl. Make a thick batter with water and flour in a bowl, stirring with a whisk to prevent lumps. Dip the arancini first into the batter and then into the breadcrumbs, making sure it adheres well on all sides.
Once you have prepared them all, you just need to fry them in plenty of hot vegetable oil. I used a small deep saucepan to immerse them in the oil. Let them brown on all sides and then drain them on kitchen paper sheets.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover Rice Arancini, store them in the fridge in a container, or you can freeze them
Also read the recipe for my Ham Rolls with Rice
Your Questions
Can I change the filling of the arancini?
Yes, with cooked ham, béchamel, and cheese
If I prepare them in advance, can I freeze them?
Yes, you can freeze them without frying. Just let them defrost and then fry them
