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These are my families Italian Rice Balls and they are one of the oldest recipes (that I can remember) on my dads side of the family. My Nonna, who grew up in Cosenza (which is a province in the Calabria region of souther Italy) has been making these for so many years, and they are always the first food to go at any family get-together.
They are loaded with arborio rice, freshly grated parmigiano-reggiano, and chopped Italian parsley. They are then rolled in breadcrumbs and fried until they are perfectly golden and crispy. Don’t be intimidated to give these a shot, because they can be made using only 7 ingredients, which just goes to show that sometimes the simplest recipes are the very best.
A few years ago I called my Nonna and asked her to invite me over the next time she made her Italian Rice Balls. And if you know anything about Italian Nonna’s, they love when their grandchildren ask them for a recipe, or to show them how to make something special. So of course, within just a few days my cousin and I went over to her place for a cooking lesson. My Nonna Nella actually calls this recipe Porpetinni de Rizzo, which translates to rice balls. And in true Nonna fashion, she didn’t really have a recipe. It was more like: “A bit of rice, a handful of Italian parsley, a little bit of garlic powder and some cheese”. So, I had to somewhat piece together her recipe that she has been making for decades, and I am so happy I did because I’ve now perfected it.
Let’s stay connected
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more Italian recipes?
I have a few other Italian Classics on my blog that you should check out since you are already here! I will leave a few personal favourites linked down below:
Beef Cutlets
Chicken Parmesan
Italian Stuffed Peppers
Italian Meatball Subs
Baked Zucchini Parmigiani
Homemade Sunday Tomato Sauce
Spaghetti & Meatballs
Rice balls at a glance
Taste: SO GOOD! Crispy on the outside, soft in the inside and packed with flavour.
Time: About an hour start to finish. These are super easy to make, they just require a bit of time and love. Usually the best recipes do.
Effort: If you can cook some rice and form some balls, you can absolutely make these.
Difficulty: Anyone can make these! Down below I share my tips, tricks and answers to commonly asked questions that will help you make this recipe perfect the first time you make it.
My tips before getting started
- I like to make the rice the day before I plan to fry the rice balls. Not necessary, but it saves me a lot of time because if you do it all on the same day, you need to ensure you have lots of time to let the rice cool before making your rice balls. Here is a picture of the rice I use.
2. Once all of your ingredients are in your bowl, you are going to mix it for a little longer than you probably think. About 5-7 minutes. You really want the rice to break down, which will create a light and fluffy Italian Rice Ball.
3. Use an ice cream scoop to form your rice balls, this will ensure they are all similar in size.
4. I love using a deep fryer for this recipe, however I have fried these many times on my stove using a large, deep frying pan. Once they are crispy and golden, they are ready to serve.
Substitutions & FAQ’s
What is the difference between arancini and fried rice balls?
The main difference is that fried rice balls are made with arborio rice and parmesan or mozzarella, while arancini are made with arborio rice, mozzarella, minced beef and peas.
Can I use rice instead of arborio rice?
I recommend using arborio rice in this recipe as it contains more starch than regular rice, which will alter the overall flavour and texture.
Do I need to use chicken stock in the recipe?
If you are looking to remove the chicken stock just be sure to replace it with water, it still works great.
Can I use an air-fryer instead of frying them in oil?
You can, but they don’t turn out as crispy and golden. If you don’t want to fry them, you can get away with them in an air fryer, but just keep in mind the end result will be slightly different.
What oil can I use to fry these?
Typically I use a vegetable oil, but other options for frying are corn oil, canola oil, peanut oil or avocado oil.
Can I freeze this recipe?
If you are planning to make these Italian Rice Balls and freeze them to serve on a different day, I recommend freezing them after you roll them in the breadcrumbs. I like to use a ziplock bag and lay the rice balls in a single layer and freeze them on a flat surface. I don’t recommend freezing these after you’ve fried them, as the texture completely changes and they don’t taste as fresh and flavourful.
Watch the recipe video
Watch the recipe video on Instagram
Italian Rice Balls
Equipment
- 1 deep fryer or a large, deep frying pan
Ingredients
- 2 cups vegetable oil, for frying, or less if you are using a frying pan
- 2 cups arborio rice
- 4 eggs, beaten
- 2 cups water
- 2 cups unsalted chicken stock
- 1.5 cups parmigiano reggiano, grated fine
- 3/4 cup seasoned Italian breadcrumbs
- 1/3 cup fresh Italian parsley, chopped fine
- 1 tsp salt
- 1 tsp garlic powder
Instructions
- Begin by rinsing your arborio rice really well. Add it to a medium sized pot, along with the water and chicken stock. Bring it to a boil, cover and let simmer on low heat until cooked.Once the rice has been cooked and no liquid remains, set aside and let cool completely.Tip: cook the rice according to package instructions, as each package will vary slightly.
- Add your seasoned breadcrumbs to a medium sized bowl and set aside.
- Add your cooked rice to a large mixing bowl along with your beaten eggs, shredded parmigiano reggiano, fresh Italian parsley, salt, and garlic powder.
- Using your hands, begin by mixing everything together, squeezing the rice in between your hands.Tip: you want the rice to break down, so keep mixing and squeezing the mixture in your hands repeatedly. Do this for about 5 minutes.
- Once everything is mixed well, and you can roll the rice into a ball without them being too sticky, you can begin to form into balls.
- Using a cookie scoop that is about 3/4 inch round (to ensure the rice balls are similar in size) scoop out your rice. Form into round balls using the palms of your hands and then add to your breadcrumbs, covering on all sides. Repeat.Tip: roll all of the rice balls out first, and then add them to the breadcrumbs one at a time, using one hand to add the rice balls to the breadcrumbs, and the other hand to add the breadcrumbs to the rice balls.
- To a deep fryer or large deep frying pan, add your oil. If you are using a frying pan, you want enough oil that 80% of the rice ball is covered when you add it to the pan. Once the oil is hot, add your rice balls, working in batches to avoid crowding the pan, and fry for 4-6 minutes, or until golden and crispy.
- Sprinkle with a pinch of salt and enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
I have loved rice balls since I was a child. My mom always made them on the holidays.
So glad I found your recipe for them.
Awesome
Simple to make YEA!
Can these be cooked in an oven?
Hi! Yes, they can. However, I haven’t baked them before as I prefer them more crispy.