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Rice Balls

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  • Translation: Arancini
  • Region: Sicily


  • 1 ¼ cup (300 gr.) or Arborio rice
  • 8 oz. (250 gr.) of ground pork
  • ¾ cup (200 gr.) of peas
  • 1 pinch of saffron
  • 4 Tbsp (60 gr.) of tomato sauce
  • 1 onion
  • ¼ cup (60 ml.) of white wine
  • 1 Tbsp (15 gr.) of sugar
  • Egg whites
  • Fresh Bread crumbs made form day old bread
  • Oil for frying


  1. Boil the rice in a large pot with plenty of water and a handful of salt.
  2. Cook for about 20 minutes.
  3. Drain.
  4. Add the saffron.
  5. Mix well and allow it to cool.
  6. In the meantime, start preparing the sauce.
  7. Chop the onion and sauté with olive oil, add the ground pork.
  8. Cook the ground pork for a few minutes and add the white wine.
  9. Add peas, tomato sauce, salt, and sugar and let simmer for 30 minutes.
  10. Take a handful of the rice and make a ball in the palm of your hand.
  11. Poke a hole half way through it and stuff it with a teaspoon or so of the sauce. Close the rice ball and press slightly.
  12. Beat the egg whites and roll the rice ball in it, and then roll it in the breadcrumbs.
  13. Heat the frying oil in a deep pan to 375 F (190 C) and fry the Arancini until golden brown.
  14. Drain on paper towels. Serve  with some sauce on the side if you wish.
  15. You could also put a small piece of good melting cheese like mozzarella in the center of each ball.