• Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 30 minutes



  • 3 cups cooked brown rice
  • 4 eggs, divided
  • 1 1/2 cups fresh bread crumbs, divided
  • 1 cup freshly grated Parmesan
  • 1/3 cup fresh basil, finely chopped
  • 1/3 cup pancetta, diced
  • 2 cloves garlic, minced
  • 1/2 cup smoked mozzarella, cubed
  • 1 cup whole wheat flour
  • Salt and pepper
  • Oil for frying


  • Set up three shallow pans for coating rice balls: one with 1 cup of breadcrumbs, one with flour, and one with 2 eggs, beaten. Set aside.
  • Cook pancetta in a large, deep pan until crisp and browned.
  • Remove with a slotted spoon and leave any grease in the pan.
  • In a large bowl, toss rice with pancetta, two eggs, basil, 1/2 cup of breadcrumbs, Parmesan, and salt and pepper to taste. Set aside.
  • Add about an inch or two of oil to the pancetta pan and heat over medium high while you prepare the rice balls.
  • Using a large muffin scoop, scoop out rice mixture, press a cube of mozzarella inside and top with enough rice to cover.
  • Release the scoop into your hand and press firmly into a ball.
  • Dredge in flour, then egg, then breadcrumbs. Repeat.
  • Heat oven to 350 degrees.
  • Once your oil is ready (either it has reached 350 degrees or a wooden spoon handle dipped in the oil creates bubbles), drop balls a few at a time into hot oil.
  • Once golden (about 3 minutes) turn to cook the other side.
  • Remove from oil with a slotted spoon and set on paper towels.
  • Once all of the arancini is fried, place them on a baking sheet.
  • Warm them in the preheated oven for 5 minutes.
  • Serve with your choice of tomato sauce.

Categories: Appetizer  Creamy  Lunch  Main Dish  Rice  Savory  Snack 
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