Baked arancini

These delicious rice balls are easy to make and better for you because they are not fried in oil. Add it to your leftover rice recipes for a meal or snack.

These baked arancini boast an oozy cheese centre surrounded by creamy, perfectly cooked risotto and in a crisp paprika crumb.

Arancini are Italian rice balls made with risotto. They have an incredibly crispy texture on the outside and perfectly creamy filling inside!

With savory rice, melty cheese, and a crunchy shell, these arancini are an irresistible Italian appetizer or snack. The combination of flavors and textures is simply divine!

Traditional Sicilian deep fried balls or cones of rice filled with a meat ragu and peas.

Arancini, Italian Rice Balls stuffed with mozzarella and prosciutto, rolled in breadcrumbs then deep fried to a golden brown perfection.

Oven baked arancini, an easier alternative to the more traditional fried version.

A classic Italian dish, I've made these bite size to be finger food but they are typically made larger to serve as a meal or appetiser! This makes 25 mini Arancini balls about the size of a golf ball. :) Great for making ahead - they keep in the fridge for 3 days, then just reheat at 350F/180C for 10 minutes!

These Arancini Rice Balls are golden and crispy on the outside and creamy and cheesy on the inside! They are made with U.S-grown basmati rice, (as opposed to the traditional risotto), are breaded, and then deep fried to golden perfection.