Cauliflower Rice (Arancini) Balls - Air Fryer Recipe (2024)

FAQs

How do you stop arancini from falling apart? ›

I have a large bowl of water ready to "rinse" my hands in when they are getting too sticky with rice. 7 - Refrigerate your arancini for 4 hours before dipping in the batter and breadcrumbs. This sets it so that it becomes firmer and won't fall apart.

There are two main recipes of the fried rice balls: the Roman suppli, and the Sicilian arancino. The main difference between the fried rice balls is that suppli are made with arborio rice and mozzarella, while arancini are made with arborio rice, mozzarella, and the addition of beef and peas.

If you don't have a lot of time to chill the rice, make sure it's spread out as thin as possible. It's important for the starches to gel in order for the rice balls to stick together. The minimum amount of time that I have chilled the rice is 1 hour, and the arancini held together successfully.

These air fried arancini balls taste best when served hot and fresh because that's when they are the crispiest. However, you can keep leftover air fried arancini in a sealed container in the fridge for a few days. Reheat in the air fryer or oven to get them crispy again.

Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese.

Freshly cooked rice is warm, moist, and sticky, which makes it easier to shape into the desired form and ensures that the onigiri holds together well. Wet Your Hands: Keep a bowl of water next to you when shaping the rice balls and wet your hands when the mixture gets too sticky.

Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/, Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]), also arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine.

Arancini: In Italian, it means litteraly 'small oranges' (even if it'd be more correct using feminine arancine), and it's the name of a street food Sicilian specialty, made of rice balls filled usually with meat and pesa, breaded and then fried.

Short-grain Asian rice, such as sushi rice, produced the best results in our tests; however, you can use risotto rice such as arborio or carnaroli and still get good results.

To make them into a heartier meal, pair arancini with a salad like Lemon Parmesan Lettuce Salad or Panzanella Salad. Or, with your favorite protein, like Italian-Style Skillet Chicken Breast.

Why do my rice balls fall apart when frying? ›

First, using the wrong type of rice can cause it to fall apart because it's not sticky enough. Use short or medium-grain rice and avoid long-grain rice. The second reason can be that it was not firmly pressed into its shape. Be sure to use firm pressure so there are no gaps in the rice.

Once you have made the risotto, it is important to let the rice mixture cool completely before rolling into balls. If the risotto is too wet, then you can add more binding ingredients, such as more parmesan cheese or bread crumbs.

Arancini freeze well before or after frying. Once thawed fry frozen uncooked rice balls as above. For cooked arancini, reheat in a preheated 170 C degree (350 degree) oven for 20 to 25 minutes.

These fried rice balls are perfect as appetizers. This version is with a meat sauce but you can also make them plain or stuffed with cheese. Pro tip: arancini can be frozen before or after being fried.

Arancini are best served hot and eaten warm, and they will hold their warmth for a good while once you serve them. They are lovely cold too – to be honest I'd eaten them at any temperature state haha.

Unless you're making sushi or rice pudding, having sticky rice isn't preferred. Be it fried rice or jambalaya, being able to taste and feel every last fluffy grain of rice is ideal. To prevent your rice from sticking together, add a splash of lemon juice for separation before you boil it.

The key to keeping the rice squares from falling apart is to tightly compact the rice when you mold it in the baking pan.