I’ve written about arancini, or Italian rice balls, before. The way Nonna made them was a big production — they were things of beauty, perfectly round and evenly browned. They were also only made on rare occasions for those very reasons. Works of art and love.
I made a quick, down and dirty version from leftover yellow rice — yes, the bagged stuff with the seasonings already in, just add to boiling water and 20 minutes later, tasty, saffron infused bright yellow rice. I love it with chili (that recipe another day). But I made way more than I needed.
Yesterday I took about two cups of the chilled leftover rice, mixed an egg, some herbs, and a handful of grated cheese in; formed small (1-1/2 inch balls); rolled them in breadcrumbs, and browned them in olive oil. Yum!
They were small, lopsided, irregularly browned, and had no “surprise” filling. They were also quick, delicious and easy to make.
Voilá, a new favorite: yellow-rice arancini!