How to prepare the Rice for an Arancino

How to prepare the Rice for an Arancino

How to prepare the rice for the arancino,\


Rice is undoubtedly the main component of arancini, so it is important to choose it carefully and cook it properly to obtain an excellent final result.

The rice for arancini must in fact be a round bean and contain a fair amount of starch to allow tying, but it should not be overcooked or excessively sticky.


Remember: the variety is more important than the brand.

In some areas of Italy, it is possible to find varieties of rice specific “ for arancini” (Riso Scotti or Curtiriso, for example, but the brand is not important), ideal for this type of preparations. Where it was not possible to purchase this varieties, you can mix rice Roma and rice Original in equal measure, to get a result very similar.

The types Carnaroli and Arborio are used
if it is impossible to find the types previously mentioned. We refer to those who live in North America, Northern Europe or Australia.

Type of cooking

There are various schools of thought about cooking rice: some cook it as if it were a risotto and those who boil it in plenty of salted water.

The recommended technique is instead that of "pilaf" rice, ie boiled rice with cooking by absorption: by putting the correct amount of broth at the beginning, you will get the right consistency and the ideal cooking degree without the risk of running into mistakes.

Lower down on this page, the guide step-by-step.

The right consistency for the mold

It is important to dry for the rice during the cooking. It should neither be too hot nor too wet, or it may stick to the mold Arancinotto. Many professionals, after you have cooked the rice, leave it to rest in the fridge for a few hours (even a whole night).

We also recommend  to avoid the use of egg and fresh cheese in the dough of the rice. In case of problems, it is possible to increase the amount of butter in the dough.

And in case of "emergency"?

Recipe: rice for the arancino with MEAT

Ingredients for the rice (to make 25 arancini of 160 grams, which are good for about 6 people)

  • 1 Kg of rice
  • 2.2 liter broth (vegetable)
  • 2 sachets of saffron (usually one sachet contains 2 grams of saffron)
  • 20 gr of salt
  • 150-200 gr of butter

The preparation of rice

  • Prepare the broth. There are many ways to make the vegetable broth. Here is a great guide to prepare vegetable cubes home-made, click here: how to make the vegetable broth, the external site. Alternatively, you can use the nuts of the supermarkets. 2 nuts are required for 2 liters of stock.
  • In a saucepan, put the stock, butter, saffron and salt.
  • When the stock is boiling, add the rice and mix well
  • Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
  • When cooked, cream with cheese (optional, caciocavallo or grana cheese, the important thing is that it is seasoned)
  • Pour the rice on a cold surface and spread evenly to allow rapid cooling
  • When the rice has cooled, it is ready to prepare the arancini.
  • Many professionals leave the rice to rest in the fridge for 4 hours.

Recipe: rice for the SWEET arancino

Ingredients for the rice (to make 25 balls 80 grams)

  • 500 gr rice (we usually use 250 gr of the Roma variety and 250 gr of Originario)
  • 500 ml of milk
  • 500 ml of water
  • 80 gr of butter
  • 170 gr of sugar
  • 1 stick of cinnamon

The preparation of rice

  • put the water and milk in a pan with the butter, the cinnamon stick and the sugar.
  • when it comes to a boil add the rice and mix well;
  • cover and cook over low heat until the rice absorbs everything and is cooked but al dente;
  • when cooked, cream ("mantecare" means to mix until a creamy mixture is obtained), pour the rice on a cold surface and spread evenly to allow rapid cooling;
  • when the rice has become stale, it is ready to prepare the ficoccelle.

Here are some other useful guide

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