Arancini-style Cheese-stuffed Rice Balls

Arancini-style Cheese-stuffed Rice Balls

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 2 cups day-old rice (use arborio, Japanese or other medium-grain rice)
  • 100 grams Spanish chorizo (or use salami)
  • 1/4 cup grated Parmesan
  • 2 whole eggs
  • salt optional, only if the chorizo is not too salty
  • pepper optional, only if the chorizo is not too spicy
  • 100 to 150 grams cheese (any variety that melts well), cut into 1-inch cubes
  • 3 to 4 cups cooking oil for frying
  • 1 cup panko
  • tomato sauce for dipping


  • In a mixing bowl, mix the rice, chopped chorizo, Parmesan, eggs and, optionally, salt and pepper. 
  • Scoop some of the rice mixture using a measuring spoon or small ice cream scoop. Place a cheese cube at the center. Gather to form a ball making sure that no part of the cheese is exposed. Repeat until all the rice mixture has been used.
  • Place the rice balls in container in a single layer. Cover the container and chill the rice balls for at least 30 minutes.
  • Start heating the oil in a wok or frying pan.
  • Take the rice balls out of the fridge and roll each one in panko.
  • When the oil has reached a temperature of 350F, fry the rice balls in batches. Turn then around occasionally for even frying. When the crust is a golden brown, scoop out and move to a plate lined with paper towels.
  • Serve the arancini-style cheese-stuffed rice balls with tomato sauce on the side for dipping.