No more store-bought’s and processed options, here’s an Arancini Recipe – another appetizing pointer for even more of your moreishness from HealthyKitchen101.
What is This Thing?
For those who may not know, this interesting dish is originally called “Arancini di Risotto”. Risotto is a famous Italian rice dish, cooked in a broth made from common ingredients like meat and vegetables.
“Arancini” is an Italian term derived from the word “arancia“, which means “orange” or “citrus”. Of course there’s no citrus here, it’s simply because its visual appearance bears a great resemblance to the orange’s shape, especially with the burnt sienna color.
You’ve heard Risotto Rice Balls, but wait, sticky rice?
Risotto is actually what the dish was inspired by.
I decided to give this recipe a whirl just to see if I could throw a fairly exotic supper for myself, because gosh, my day needed some excitement.
Sticky rice is kind of a more effortless choice for this recipe. And surprise, it turned out well after all! Thanks to the creamy, stringy consistency, sticky rice did roll unexpectedly well to form perfectly firm and solid rice balls.
Any ideas for the stuffing?
There are actually tons of ways to make the filling for Arancini. By tons, I mean the possibilities are boundless. Obviously, mine is nothing more than simple basics. If you’re thinking of veggies and meats being tossed together, then yep, we’ve got you covered!
Don’t feel limited though, any edible leftover can work. There’s no wrong combinations and no magic needed to create the “right” stuffing here. Swap things out if you want to and omit others if it doesn’t fit any of your cravings.
How to Make Rice Balls
- 1 cup uncooked sticky rice
- 7 oz finely ground pork
- 1/2 cup finely grated Parmesan cheese
- 7 oz Cheddar cheese cut into half-inch cubes
- 1/2 cup frozen green peas
- 1/2 cup carrots chopped to the size of green peas
- 1 egg
- 3/4 cup almond flour
- 1 tbsp milk
- 1 1/2 cups water or chicken stock
- 4 tsp olive oil
- 4 oz onion 1 small, finely chopped
- 1 1/2 tsp garlic 1 clove, crushed
- Salt and pepper
- 8 oz vegetable oil for deep frying (actual absorbed amount is 1.2 oz)
- Beat the egg and milk in a small bowl until blended.
- Get a frying pan and turn on to high heat. Pour 2 tsp olive oil, then toss in all the sticky rice and give it a quick fry for about 1 minute.
- Sprinkle salt into the rice and stir it properly for 2 more minutes.
Cook the rice with Parmesan cheese:
- Put the fried sticky rice into a large pot, spreading it evenly to fill all over the bottom’s surface. Pour in water (or boiling chicken stock) so the rice is covered by an inch of water.
- Turn on the stove to medium high heat for 5 minutes. Pour in Parmesan cheese and stir well so it melts and marries well with the rice.
- Put on the lid to cover. Reduce the heat to medium level and keep it that way for 7 minutes. Finally, turn off the stove, remove the pot from heat and let it sit so it can cool down a bit.
Make the filling
- Heat the olive oil in a frying pan over high heat. Add garlic and then green peas, stir a bit. After 1 minute, toss the carrot in and keep stirring for 2 more minutes before tossing onion in last.
- Stir until fragrant (but make sure the onion slices don’t turn brown), then add ground pork. Sprinkle some pinches of pepper and salt, and continue to stir for 3 – 5 minutes, making sure to keep the meat slightly undercooked.
- Remove the pan from the stove and let chill.
- For each ball, get 3-4 tablespoons of cooked sticky rice and use your palm to roll it into a ball. Press to flatten the rice ball, then stuff with the filling that has been done at step 3, together with 1-2 cubes of Cheddar cheese right in the center. Finally, roll up to enclose them.
- Coat each ball with flour, roll in the milk and egg mixture, then a final coat of flour as a finish.
- Put your rice balls in a large saucepan with plenty of high-heat tolerant oil, already heated, and deep fry them. As the oil starts to shimmer and the balls turn golden, scoop the balls out on paper to drain, then serve immediately while they’re still hot.
- Any batch of Arancini can be stored in the fridge overnight. Next day you take them out, just heat them in the microwave or toaster oven without defrosting first.
- Ideally though, for each batch of Arancini, you should only store them for 3 days for best quality and flavor. So please remember to consider the recipe servings, as well as the number of your table mates to prevent overfeeding.
- Since Arancini is a sizzling menu item, adding a sweet cold beverage would be a nice compliment. A tomato-spearmint cocktail would be wonderful.