Best Rice for Italian Rice Balls: Arancini Made Crunchy & Creamy 

When you mention rice balls, most Asians think about those classic seaweed-wrapped or coated balls of rice.

But Italians have a different take on rice balls.

Italian rice balls are deep fried yet still remain creamy inside.

Wondering how to achieve the ideal crunchy yet creamy texture of arancini?

It all rolls down to the type of rice you use.

So, let’s jump straight to the best rice varieties that you can use for Italian rice balls!

Best Rice for Italian Rice Balls: Arborio Rice 

If you’re trying to keep it traditional, you can’t go wrong with choosing Arborio rice for arancini. 

It’s a short-grain rice variety that’s known for being starchy and sticky.

This makes it ideal for creamy dishes like risotto and other recipes where there’s a need for rice to clump together, like Italian rice balls! 

Reasons to Use Arborio Rice for Italian Rice Balls

Stickiness: You always want to use a sticky rice variety for rice balls to make rolling them into shape so much easier. Arborio rice is a sticky variety due to its high starch content! 

Good Flavor Absorbtion: Arborio rice is impressive at absorbing flavors, making it ideal for Italian rice balls where you’ll be mixing spices, cheese, and other ingredients with the rice!

Readily Available: Arborio rice may not be the most common rice variety, but it’s still relatively easy to find in grocery stores. If you’ve cooked the Italian delicacy risotto before, chances are, you may still have Arborio rice in your pantry! 

Rice Runner-ups 

No Arborio rice? No problem! 

Here are more rice varieties that can give you incredible Italian rice balls that are easy to work with and flavorful! 

Carnaroli Rice

Just like Arborio rice, Carnaroli is a plump short-grain rice variety. 

Many people think of these two varieties as twins (they’re both the best rice for risotto). 

However, I’d say Carnaroli is the more premium alternative. 

Compared to Arborio rice, it has better absorption capabilities and higher starch content, allowing it to yield richer flavors. Yup, perfect for Italian rice balls. 

Now you’re probably thinking, “If it’s so good, then why is it not the best for arancini?”

Well, this premium variety is often on the pricier end of the scale. 

So, for many, it’s not the ideal option for just casual home dining Italian rice balls. 

Japanese Short-Grain Rice

Or, more popularly known as sushi rice.

This rice variety is my favorite base for standard rice balls.

So, for obvious reasons, it also works well for Italy’s rice ball representative, arancini! 

Japanese short-grain rice is sticky and has a distinct, sweet taste that pairs perfectly well with savory ingredients. As the seaweed on top, it’s also not hard to find!

Note, though, that sushi rice isn’t particularly creamy, which is a key feature of Italian rice balls.

Enjoy Arancini: Italy’s Little Balls of Joy

Italian rice balls are the best snack or appetizer to satisfy hunger or savory cravings. 

And when you have the right rice, they’re incredibly easy to make! 

Remember, Arborio rice is the standard, Carnaroli is the premium option, and sushi rice is the handy alternative!

Yield: 15

Easiest Spinach & Cheese Italian Rice Balls

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Crispy on the outside with a classic touch of cheesy spinach on the inside – these Italian rice balls are sure to take center stage in your appetizer spread!

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Ingredients

• ¾ cup of uncooked Arborio rice
• ¼ cup of Parmesan cheese (grated)
• ½ cup of mozzarella cheese (shredded)
• 2 large eggs
• 2 teaspoons of dried parsley
• 1 ½ teaspoons of salt (divided)
• Pinch of black pepper (to taste)
• 3 cups of water
• 1 ½ cups of bread crumbs
• 1 ½ cups of cooking oil (or as needed)
• ¾ cup of fresh spinach (finely chopped)

Instructions

1. In a bowl, combine the eggs, Parmesan cheese, dried parsley, 1 teaspoon of salt, and a pinch of black pepper. Refrigerate this mixture while you cook the rice.
2. In a large saucepan, boil 3 cups of water with the remaining ½ teaspoon of salt.
3. Stir in the Arborio rice, reduce the heat to low, and let the rice cook. Stir frequently until the water is almost fully absorbed.
4. Remove the rice from heat. Slowly pour the refrigerated egg mixture, stirring rapidly to prevent the eggs from scrambling.
5. Stir in the finely chopped spinach and shredded mozzarella cheese until everything is well mixed.
6. Let the rice mixture cool at room temperature for an hour.
7. Pour the bread crumbs onto a plate or bowl.
8. With your hands damp, roll the cooled-down rice mixture into balls (1-inch-sized or depending on your preferences). Coat each one with the bread crumbs.
9. In a deep saucepan, heat about 1 inch of cooking oil to 350°F (175°C).
10. Fry the rice balls in batches of 4 to 5 balls. Turn them as needed to ensure all sides cook and brown evenly. 
11. Once cooked, rest the rice balls on paper towels to drain the excess oil. Serve them warm.

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