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Arancini di Riso

 Arancini di Riso
In Italy, rice balls are often served as a side dish, like bread. Our version features a ground beef and green pea filling.—Taste of Home Test Kitchen
11 ServingsPrep: 30 min. + chilling Cook: 5 min./batch


  • 2 cups uncooked arborio rice
  • 1 egg yolk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/3 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup Italian tomato sauce
  • 1/2 cup frozen peas, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg whites
  • 1-1/2 cups seasoned bread crumbs
  • Oil for deep-fat frying


  • Cook rice according to package directions. Cool slightly. Stir in the
  • egg yolk, cheese and butter. Cover and refrigerate until cooled.
  • Meanwhile, in a large skillet, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Stir in the tomato sauce, peas,
  • salt and pepper.
  • Shape rice mixture into 11 patties. Place one heaping tablespoonful
  • of meat filling in the center of each patty. Shape rice around
  • filling, forming a ball.
  • Place egg whites and bread crumbs in separate shallow bowls. Dip rice

2 of 2

Arancini di Riso (continued)

Directions (continued)

  • balls in egg whites, then roll in bread crumbs. In an electric
  • skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a
  • few at a time, for 1-2 minutes on each side or until golden brown.
  • Drain on paper towels. Yield: 11 servings.
Nutritional Facts: 1 rice ball equals 346 calories, 18 g fat (5 g saturated fat), 39 mg cholesterol, 342 mg sodium, 37 g carbohydrate, 1 g fiber, 9 g protein.