Italian Arancini Rice Balls
Air fried bread crumb coated rice balls with cheese filling
Ingredients
- 4 cups cooked Jasmine rice Most recipes call for cooked risoto
- 1/4 cup Ricotta cheese
- 1/8 Cup shredded fiesta blend cheese It was what I had on hand
- 1/4 Cup shredded parmesan cheese
- 1 cup mixed Panko and regular bread crumbs I didn't have enough panko so I mixed them
- 1 egg
- 1 Tbsp milk
- 1 tsp Italian seasoning
- 1 Cup flour
- Cooking spray
Instructions
- Step 1- Cook 4 cups rice. I used my rice warm but some recipes say to refrigerate the rice ahead of time.
- Step 2- Get out 3 plates and place flour in one, egg in another and then bread crumbs mixed with Italian seasoning in another plate.You are going to be dipping your rice balls in this order. Flour, egg and then bread crumbs.
- Step 3- Mix ricotta, parmesan and fiesta cheese together with 1 tablespoon of milk in small bowl. (you might have leftovers)
- Step 4- Time to form Rice balls- I used a large cookie scoop and pressed a good amount into the scoop. Plop into your hand and form a ball. Make a little indent for the cheese filling. Try to form the rice around the cheese mixture to make the ball shape. Tip- keep a bowl of water near by to put fingers in to keep rice from sticking to your hands and to rinse them off.
- Step 5- Time to roll- Place your rice ball into the flour and roll to coat. Next roll into beaten egg and then finally into bread crumb mixture.
- Place your rice balls on a cookie sheet and refrigerate for 30 minutes or more. It helps to keep the rice balls from falling apart.
- Preheat your air fryer to 400 degrees. Spray the balls evenly with cooking spray. Place balls in the air fryer and air fry for about 10 minutes until golden brown. Serve with Marinara sauce for dipping