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Crispy Leftover Rice Arancini Balls Recipe Easy Homemade Snack with Marinara Dip

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Transform leftover rice into crispy, golden arancini balls with a melty cheesy center, served with a tangy marinara dip. This quick and easy snack is perfect for any occasion and a delicious way to reduce food waste.

Ingredients

Scale
  • 3 cups (600 grams) leftover cooked rice, day-old preferred
  • 1 cup (100 grams) shredded low-moisture mozzarella cheese
  • ½ cup (50 grams) grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 2 large eggs, beaten, room temperature
  • 1 cup (120 grams) all-purpose flour
  • 1 ½ cups (150 grams) panko breadcrumbs
  • Salt and pepper to taste (about ½ teaspoon salt and a few grinds of black pepper)
  • About 2 cups (480 ml) olive oil or vegetable oil for frying
  • 1 cup (240 ml) marinara sauce, homemade or store-bought

Instructions

  1. In a medium bowl, combine leftover cooked rice, shredded mozzarella, grated Parmesan, chopped parsley, salt, and pepper. Mix well. If mixture is too dry, add a tablespoon of milk or cream.
  2. Lightly flour your hands. Take about 2 tablespoons (30 grams) of the rice mixture and shape into tight balls. Optionally, press a small cube of mozzarella in the center for extra cheesiness. Repeat until all mixture is used.
  3. Set up breading station with three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
  4. Roll each rice ball in flour, shaking off excess, then dip into beaten egg, and coat evenly with breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating once more.
  5. Heat oil in a deep skillet to 350°F (175°C). Test temperature by dropping a breadcrumb; it should sizzle and rise immediately.
  6. Fry arancini balls in batches of 3-4 without crowding the pan. Cook until golden brown and crispy, about 3-4 minutes per batch, turning occasionally. Remove with slotted spoon and drain on paper towels.
  7. Warm marinara sauce gently in a small saucepan or microwave while frying.
  8. Serve arancini balls hot with warm marinara dip on the side.

Notes

Use day-old rice for best texture. Double breadcrumb coating ensures extra crispiness. Maintain oil temperature around 350°F (175°C) to avoid soggy or burnt arancini. Can bake at 400°F (200°C) for 25-30 minutes as a lighter alternative. Freeze uncooked balls on a tray before storing in freezer bags for easy future frying. Avoid microwaving leftovers to keep crispiness.

Nutrition

Keywords: arancini, leftover rice recipe, crispy rice balls, homemade snack, marinara dip, easy appetizer, cheesy snack

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