Arancini was originally created by thrifty Italians to use up leftover risotto. In our house, we create arancini to use up whatever leftover rice we have. If you’re not familiar with arancini, let me introduce to this delicious cheese-filled rice ball that toddlers and adults alike love. Your family will not be disappointed – especially when you add a dose of healthy and sweet green peas. They’re fun, they’re bite-sized, and they are a perfect way to use up any extra rice that you have on hand. If you have brown, I recommend adding the extra dose of fiber and nutrients. You can also add different veggies or meat – they’re great with ground chicken or beef added in as well. Have fun, experiment, use what you have, and watch your little one delight in these little staples that are close to my Italian heart.
- Nonstick cooking spray (I use a coconut oil one)
- ¼ whole-wheat or unbleached all-purpose flour
- 2 eggs, lightly beaten
- ¼ cup 100% whole-wheat breadcrumbs
- 1 cup cooked rice, preferably brown
- ¼ grated parmesan cheese
- ¼ cup shredded mozzarella cheese
- ⅓ cup peas (if frozen, defrosted)
- Pinch of salt and pepper
- Marinara for dipping, optional
- Preheat oven to 375. Spray a baking sheet with cooking spray.
- Place flour on a small plate, eggs in a small bowl, and breadcrumbs on another small plate.
- In a separate bowl, mix together rice, cheeses, peas, salt and pepper. Roll 1 heaping tablespoon of mixture into a ball in your hand (if mixture is not staying together, place in the refrigerator for 15 minutes). Roll ball in flour, then dip into egg, lastly roll in breadcrumbs. Place on baking sheet and continue with the remaining mixture. You may need to clean your hands throughout this process as they will get rather coated with mixture.
- Place in oven and bake for 16-20 minutes, gently turning over once halfway through, until balls are golden and crispy on the outside.
- Serve warm on their own or with your favorite tomato sauce.
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