About
If you’ve ever wondered what to do with that extra rice sitting in your fridge, this recipe is your answer. These Leftover Rice Arancini are a brilliant way to transform simple ingredients into something irresistibly crispy on the outside and gooey on the inside.
Stuffed with melty mozzarella and flavored with fresh chives, these golden rice balls make the ultimate snack, appetizer, or lunchbox treat. Best of all, they’re surprisingly easy to make and a fun project for both adults and kids.
Whether you’re cleaning out the fridge or craving something comforting with a little crunch, this recipe gives new life to your leftovers—with delicious results.
Serves: 14 pieces
Cook time: 25 min
Difficulty: easy
Ingredients
- 3 cups (700g) cooked rice, cooled
- 2 egg yolks
- Pinch of salt
- Pinch of black pepper
- 2 tablespoons chopped chives
- ¾ cup (100g) mozzarella, cubed into 2 cm x 2 cm pieces (about ¾ inch x ¾ inch)
- 2 eggs (for coating)
- 1½ cups breadcrumbs (for coating)
- 2 cups (500ml) vegetable oil, for frying
Step-by-step
1
In a large bowl, mix the cooled rice with 2 egg yolks, salt, pepper, and chopped chives. Stir well until the mixture is evenly combined and holds together when pressed.
2
Take about 2 tablespoons of the rice mixture and flatten it in your palm. Place a cube of mozzarella (2 cm x 2 cm / ~¾ inch) in the center. Carefully wrap the rice around the cheese and roll it into a firm ball. Repeat with the remaining mixture.
3
Dip each rice ball into the beaten egg, ensuring it’s fully coated, then roll it in the breadcrumbs to cover all sides. Set aside on a tray.
4
Pour the vegetable oil into a deep pan or pot. Heat over medium heat until it reaches 175°C (350°F).
5
Carefully fry the rice balls in batches, turning occasionally, for 3–4 minutes or until they’re golden brown and crisp. Avoid overcrowding the pan.
6
Transfer the fried arancini to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce or enjoy them on their own.
Flavorjazz 
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