Baked Italian Brown Rice Balls (Arancini)

This is one version of the wonderfully crispy and spciy fried rice balls and croquettes that I used to love making all the time, but I've been out of the habit for a long time now because I despise wasting several cups of good quality olive oil for deep-frying and I absolutely refuse to use cheaper vegetable oils. But they were always such a tasty treat that I kept returning to the idea when thinking of something to accompany the Italian-style Cannellini Bean Soup with Fontina Gremolata I had planned for my menu. To overcome my scruples, I came up with a healthier alternative to deep frying and baked the rice balls instead. I was delighted when they turned out just as delicious as I had remembered them, crunchy and brown on the outside and creamy and chewy in the middle.

These rice balls would also be a good appetizer or snack, served along with some salsa.


These rice balls take little time to prepare, but can take some while to cook, especially if they don't all fit in one baking dish. You can cut down on the time by cooking the rice in the morning and letting it cool during the day. Leftovers can be wrapped in foil and reheated in a 350° oven for 15-20 minutes.

Baked Italian Brown Rice Balls (Arancini)

Recipe by Lisa Turner Cuisine: Italian Published on March 20, 2008 Crispy, spicy and cheesy Italian-style rice balls — heavenly, and baked instead of fried Print this recipe Rice balls: 1 1/3 cups brown rice 2 2/3 cups water 2 teaspoons olive oil 3 eggs 4 ounces mozzarella cheese, chopped into 1/8-inch cubes 3 tablespoons fresh grated Parmesan cheese 1/4 cup fresh basil leaves, chopped, lightly packed 1 jalapeño, seeded and finely minced 2 cloves garlic, minced or crushed 1/2 teaspoon sea salt 1/4 teaspoon cayenne Coating: 2 eggs 2 teaspoons olive oil 1 1/2 cups bread crumbs fresh ground black pepper olive oil for baking Instructions: Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30 - 40 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. In a large bowl, mix together the rest of the ingredients for the rice balls. Stir in the cooled rice until all the ingredients are combined. Preheat an oven to 400° and grease the bottom of a glass baking dish with a generous layer of olive oil. Whisk together the eggs and olive oil for the coating together in a small bowl. In another small bowl, stir together the bread crumbs with plenty of ground black pepper. Wet your hands, and shape the rice mixture into 2-inch balls. Dip each rice ball into the egg and oil mixture, then roll around to coat in the bread crumbs. Transfer to the baking dish and bake for 15 - 20 minutes until the bottoms are golden brown. Turn over and bake for another 10 - 15 minutes. Drain on paper towel, and serve hot. Makes approximately 18 2-inch rice balls