Transform leftover takeout rice into a decadent appetizer with this easy recipe

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Turn your bland leftover white rice into appetizers that will fly off the plate. Arancini, or Italian rice balls, are perfectly golden brown and crunchy on the outside with a warm, cheesy center. Start with unseasoned, cooked rice and simmer with broth, salt, and parmesan cheese. Once cooled, roll the cooked rice into balls the size of golf balls with half-inch cubes of mozzarella inserted into the center. Refrigerate for at least 30 minutes or overnight to help the rice balls stay together before rolling them in seasoned flour, beaten eggs, and panko bread crumbs. Deep-fry the coated rice balls for two to three minutes per side. Serve with lemon slices and salt or leftover tomato sauce for a gooey, comforting starter.

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