Saffron Rice Balls (Arancine) Step-by-Step

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To form the ragu-filled rice balls called arancine, place 1 heaping tbsp. of the rice mixture in the palm of your hand and flatten it into a disk, making a small well in the center for the filling. See Recipe For Arancine (Saffron Rice Balls) »

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Place 1 tbsp. of the meat mixture in the well and form into a rough mound. See Recipe For Arancine (Saffron Rice Balls) »

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Using your fingers, bring edges of the rice disk up and over the meat mixture to completely encase the filling. Roll gently in your palms to form a ball, slightly compacting the mixtures together. See Recipe For Arancine (Saffron Rice Balls) »

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Dredge each rice ball in prepared batter, letting excess drip off, and then roll it in bread crumbs to coat evenly. See Recipe For Arancine (Saffron Rice Balls) »

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Heat oil to 360° working in batches, fry arancine until coating is golden brown and filling is hot, about 3 minutes. See Recipe For Arancine (Saffron Rice Balls) »