Ingredients

Method

In a large bowl, mix the cooked rice, Parmesan cheese, and beaten eggs. Season with salt and black pepper.

Take a small handful of the rice mixture and flatten it in the palm of your hand. Place a cube of mozzarella cheese and a spoonful of the cooked meat or vegetables (if using) in the center of the rice.

Enclose the filling by folding the rice around it, forming a ball or a slightly flattened oval shape. Repeat with the remaining rice mixture and filling.

Roll each arancini in breadcrumbs, coating them evenly.

In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the arancini in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.

Use a slotted spoon to remove the arancini from the oil, and transfer them to a plate lined with paper towels to drain any excess oil.

Serve the Arancini warm, as an appetizer or a snack.