Baked Italian Rice Balls
These baked Italian rice balls are made with leftover rice or risotto, stuffed with mozzarella, rolled in breadcrumbs then baked until golden brown. This easy method for arancini requires no deep frying!
I love this easy no-fry recipe for baked Italian rice balls! I first had these as an appetizer at a friend’s house and loved them so much I recreated the recipe at home to serve as a main dish.
If you are familiar with Roman suppli al telefono, Sicilian arancini (Italian rice balls) are similar in that they are made with leftover rice wrapped around cheese and fried. This version skips the deep frying, though, and bakes them instead!
The result is baked rice balls that are not only easier to make but a slightly healthier alternative of the fried version, too!
Why I Love This Recipe
- Baked arancini recipe: Oven baked Italian rice balls without any frying that have a crunchy, golden exterior and cheesy molten mozzarella center!
- Repurpose leftovers: If you have rice leftovers from a previous meal, stuffed arancini is a great way to repurpose it. Leftover rice casserole and meatballs with rice are other favorite ways!
Ingredient Notes
- Leftover rice: I used leftover rice, but leftover risotto rice can also be used. You can use any rice you wish such as white rice, brown rice, arborio rice or whatever rice you have on hand.
- Egg: One or two large eggs are used for binding the rice balls together.
- Parsley: Fresh parsley adds so much flavor!
- Parmesan: Freshly grated Parmesan cheese adds another layer of flavor to the rice balls.
- Breadcrumbs: Gives the balls a crunchy coating on the outside. Italian breadcrumbs or regular bread crumbs can be used.
- Fresh mozzarella cheese: Adds the gooey part to these cheesy rice balls! Fontina can also be used.
How to Make Baked Italian Rice Balls
To start, in a large bowl add the cold rice, minced parsley, Parmigiano and one egg then combine to form a compact mixture.
In the palm of your hand measure out approximately 1 tablespoon of the rice mixture and place a small cube of mozzarella in the middle. Mold the rice mixture into a round shape, making sure that the mozzarella is completely covered in the center of the ball. Add more rice as needed.
Place the bread crumbs on a plate and roll each ball in the crumbs before placing on a parchment paper lined baking sheet. Chill arancini rice balls while the oven preheats.
Drizzle with a little olive oil and bake until golden brown. Serve immediately!
Variations and Substitutions
- Risotto balls: You can also use leftover risotto to make these into baked risotto balls.
- Gruyere cheese: Instead of gruyere cheese, use mozzarella.
- Customize the flavor: Traditional arancini balls contain meat and vegetables in the center. I made a simple version with herbs and cheese, but you could add spinach, ground meat, sausage, prosciutto or even some tomato sauce or diced tomatoes.
- Crunchier: Roll the rice balls in a mixture of bread crumbs and Panko breadcrumbs for a bit more texture and crunch.
- Air fryer arancini: Instead of baking, try making Italian rice balls in the air fryer! Arrange the arancini in a single layer in the air fryer basket, spray with olive oil and air fry for 5 minutes. Carefully flip the rice balls, spray with oil again and air fry for another 5 minutes.
Tips for the best italian baked arancini
- Risotto balls: You can also use leftover risotto to make these into baked risotto balls.
- Gruyere cheese: Instead of gruyere cheese, use mozzarella.
- Customize the flavor: Traditional arancini balls contain meat and vegetables in the center. I made a simple version with herbs and cheese, but you could add spinach, ground meat, sausage, prosciutto or even some tomato sauce or diced tomatoes.
- Crunchier: Roll the rice balls in a mixture of bread crumbs and Panko breadcrumbs for a bit more texture and crunch.
- Air fryer arancini: Instead of baking, try making Italian rice balls in the air fryer! Arrange the arancini in a single layer in the air fryer basket, spray with olive oil and air fry for 5 minutes, at 375-400F / 190-200C. Carefully flip the rice balls, spray with oil again and air fry for another 5 minutes.
Make Ahead and Freezing Italian Rice Balls
- Make ahead: Form the rice balls up to a day ahead of time and place in the fridge covered until ready to bake. Bring to room temperature, bake and enjoy.
- Freeze Italian rice balls: Assemble rice balls (or risotto balls) then flash freeze in a single layer on a parchment lined baking sheet until frozen. Place in a freezer safe bag and store frozen for 3 months. Thaw frozen arancini before baking.
- Reheating: If you have leftovers, store in the refrigerator then reheat in the oven, air fryer or in the microwave.
More Risotto and Rice Recipes to Try
- Creamy Mushroom Risotto
- Italian Sausage & Vegetable Rice Casserole
- Italian Stuffed Peppers
- Italian Four Cheese Risotto
- Creamy Italian Zucchini Risotto
If you find yourself with some leftover rice, then I would definitely give these baked rice balls a try! Buon Appetito.
Baked Italian Rice Balls
Ingredients
- 1½ cups leftover rice (you can also use leftover risotto)
- 1 tablespoon fresh minced parsley
- ¾-1 cup parmigiano freshly grated
- 1-2 large eggs (depends on how moist the rice is)
EXTRAS
- ¼-½ cup bread crumbs (more if needed)
- 1 small fresh mozzarella / fontina (cubed)
- 1-2 tablespoons olive oil
Instructions
- In a large bowl add the rice, parsley, Parmigiano and egg (start with one egg) and combine to form a compact mixture.
- Into the palm of your hand measure out approximately (you can wear gloves if you prefer) approximately 1 heaping tablespoon of the rice mixture (you can make them smaller if you wish), in the middle place a cube of mozzarella, mold the rice mixture into a round ball, making sure that the mozzarella is completely covered (you will probably need a bit more rice mixture to close it completely). Place the balls on a clean plate until all are formed.
- On a clean plate place the bread crumbs and roll each ball in the crumbs. Place the rice balls on a parchment paper lined baking sheet, and chill while the oven is pre-heating, approximately 15-20 minutes.
- Pre-heat oven to 400F/200C.
- Drizzle the rice balls with olive oil and bake for approximately 25 minutes or until golden brown. Serve immediately.
Notes
Make Ahead and Freezing Italian Rice Balls
Make ahead: Form the rice balls up to a day ahead of time and place in the fridge covered until ready to bake. Bring to room temperature, bake and enjoy. Freeze Italian rice balls: Assemble rice balls (or risotto balls) then flash freeze in a single layer on a parchment lined baking sheet until frozen. Place in a freezer safe bag and store frozen for 3 months. Thaw frozen arancini before baking. Reheating: If you have leftovers, store in the refrigerator then reheat in the oven, air fryer or in the microwave.Nutrition
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Hi Rosemary, I love Rice Balls and I see that your recipe is similar to mine, but I also add melted butter to the rice mixture. I have made mine in the air fryer (400′ for 10-15 minutes) and they come delicious. I’ve also made them in the oven and deep fryer. I prefer the air fryer method but they are really all very good. Anyway I have a tip that was very helpful to me and I think others will find it helpful as well. The easiest way to roll the balls is to chill the rice mixture first and then roll. I find that the mixture stays together better and it is not as sticky.
Hi Joanne, thanks and yes that’s a great idea. Thank you! Take care.
Hi Rosemary, so glad to see this baked Arancini recipe and am so very excited to make these! My only experience making Arancini is from my Mamma’s recipe and of course, deep fried. I would also like to try using the Air Fryer method for these – would you just use the “AirFryer” setting or do you have a particular temperature that would be best? I don’t know if I missed the temperature setting in the directions.
Thank you!
Hi Lina, I would set it for 375-400F / 190-200C. Let me know how it goes. Take care!
Hi Rosemary,
I am wondering where the second egg is used. Are the rice balls rolled in the beaten egg before being coated in the breadcrumbs? These look & sound delicious and so much easier & healthier baked rather than fried.
I recently made your olive oil breadrolls. They were a huge hit with my family. I will make a much bigger batch next time as they freeze really well. Thank you for sharing your recipes.
Cheers, Maria from Sth Australia.
Hi Maria, I only used 1 egg because my rice ce was quite moist, but if yours is dry then you may need two eggs. But no I didn’t roll it in egg before breading. Take care!
LOVE this along with all the other fabulous recipes! Grazie!!
Hi Ann, thanks so much for. Take care!
Hello Rosemary. I have been experimenting with baking arancini as I don’t deep fry. My conclusion is that toasting the panko golden brown then mixing it with a handful of finely grated Parmesan pre coating provides a superior crunch and appearance to the baked result. Arancini can be bland so I find cubed Gorgonzola or goats cheese inside helps. Nduja is good too – mashed into a little cheese.
Hi Jude, great idea! And yes a change in change would work also. Take care!
I always avoid making these because of being fried, these arancini will be my new fav!!! Thank you🤗🇮🇹
Hi Danielle, thanks so much so glad you enjoyed it. Take care!