Arancini di Riso (Sicilian Rice Balls)
Sicilian arancini are one of the island’s most iconic street foods, known for their crisp golden coating and rich, savoury filling. Deeply rooted in Sicilian culinary tradition, these rice balls reflect the region’s love for bold flavours, contrasting textures, and dishes meant to be enjoyed both at home and on the go.
Sicilian cuisine offers a vibrant mix of savoury and sweet specialities shaped by centuries of cultural influence. Alongside arancini, you may also enjoy Sicilian Aubergines Caponata, a classic sweet-and-sour vegetable dish, or finish the meal with Sicilian Cannoli, the famous pastry filled with sweet ricotta that perfectly represents the dessert tradition of the island.
Ingredients (8 arancini)
For the rice
500 g Arborio (or Carnaroli) rice
1.2 L vegetable or chicken stock (hot)
30 g unsalted butter
1 tsp salt (adjust depending on stock)
80 g grated Parmigiano Reggiano (or Pecorino)
1 pinch saffron threads (optional but traditional in many versions)
For the ragù filling (classic meat version)
250 g minced beef
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 tbsp extra-virgin olive oil
200 g tomato passata
80 g peas (fresh or frozen)
50 ml dry white wine (optional)
Salt, to taste
Black pepper, to taste
To assemble
150 g mozzarella (low-moisture), cut into small cubes
For coating & frying
150 g plain flour
300 ml water
1 pinch salt
250 g breadcrumbs
Vegetable oil, for deep frying
Method
1) Cook the rice
In a pot, cook rice in hot stock (adding gradually) until tender and the liquid is absorbed (about 15–18 minutes).
Stir in butter, grated cheese, and saffron (if using).
Spread the rice on a tray and let it cool completely (important for shaping).
2) Make the ragù filling
Heat olive oil in a pan and cook onion, carrot and celery until soft.
Add minced beef and brown well.
Pour in wine (optional) and let it evaporate.
Add passata and simmer for 15–20 minutes.
Stir in peas, season with salt and pepper, and cook another 5 minutes. Let cool.
3) Shape the arancini
Wet your hands. Take a portion of rice and flatten it in your palm.
Add a spoon of ragù and a cube of mozzarella in the centre.
Close and shape into a ball (or cone shape for “arancini” style). Repeat.
4) Coat and fry
Mix flour, water and salt to make a smooth batter.
Dip each arancino in the batter, then coat in breadcrumbs.
Deep-fry in oil at 175°C / 350°F for 3–4 minutes until golden.
Drain on paper towels and serve hot.
Sicilian Tip
In eastern Sicily arancini are cone-shaped; in Palermo they’re round. Both are correct.
History of Arancini
Arancini date back to the period of Arab rule in Sicily, between the 9th and 11th centuries. The Arabs introduced rice, saffron and the habit of shaping food into portable portions, which later evolved into what we now know as arancini.
Originally, arancini were a practical way to reuse leftover rice, enriched with meat, cheese or vegetables and then fried to make them last longer. Over time, they became a symbol of Sicilian street food, eaten during festivals and family gatherings.
Today, arancini vary from city to city: round in Palermo, cone-shaped in Catania, often reflecting the local pride and culinary identity of each area.
