The baked Arancini ( Italian rice balls) are a big hit at our place as a snack which yet again tastes yum and gives you an opportunity to repurpose left over food – rice. You can use a dipping sauce of your choice – we love our fresh mint chutney 🙂 With a crisp exterior and soft interior they are the ideal pick-me-up snack!

These can easily be made vegan by excluding cheese.

Do try this out to meet those early evening hunger pangs.

Recipe –

Rice Balls and outer crust

• 1 cup of cookied rice ( arborio or any other type which might be leftover)
• ½ tsp paprika
• ½ tsp salt
• 1 tbsp of parmesan cheese
• 1/2 tsp rosemary
• 1 cup brown bread crumbs
• ½ tsp sea salt
• 1/2 tsp black pepper
• A little milk

Method –

1. Mix the first 5 ingredients well and allow it to refridgerate for 30 minutes to an hour. If the mixture seems too moist, add 1 tbsp of the bread crumb to it while mixing.
2. Pre-heat the oven to 180 degrees C. Grease a baking tray and keep it ready.
3. Mix the crumbs, sea salt and pepper well.
4. Take out the rice and roll it into balls. Use a little milk on your palms to allow this to happen smoothly.
5. Then roll the balls into the breadcrumbs mix and then and place them onto the baking sheet.
6. Bake for 25 minutes at the same temperature until crispy.