Leftover rice balls have been on my to-do list for an embarrassingly long time. Every single time I had leftover rice sitting in the fridge, I kept telling myself that I would finally make arancini. And every single time, I’d end up making stir fried rice instead. But not anymore. Because once I made these rice balls, I could not believe how easy, and satisfying they are. Baked arancini have become one of my most frequent leftover rice recipes.
But you may wonder – what are Arancini?
Arancini are Italian deep-fried rice balls, traditionally made from risotto, seasoned well, and coated in crispy breadcrumbs.
They are a popular Italian appetizer, usually served with a tomato-based dipping sauce or just eaten as they are because they are so good.
The traditional version is deep-fried, but today I am doing a baked arancini version, as a modality.
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Why You’ll Love This Leftover Rice Balls Recipe
This is one of those recipes that was basically made for people like us. Here is why it works:
- It is one of the smartest ways to use leftover cooked rice instead of wasting it
- It takes simple, everyday ingredients you likely already have
- Kids can absolutely help roll the balls, which makes dinner more fun
- You can customize the seasoning to suit your taste
- Baking, air frying, or deep frying all work, so you choose what fits for you
- The breadcrumb coating gets unbelievably crispy and golden
Also, adding cheese inside takes these from good to completely irresistible. Just saying.
What You’ll Need For This Rice Balls Recipe
Rice – Leftover cooked rice is the whole point here, so use whatever you have. Arborio or sushi rice give the best sticky texture since the grains cling together easily. But leftover basmati works too, which is what I used this time, and the rice balls held together just fine.
Parmesan cheese – Adds salty, cheesy flavour to the rice mixture. Grate it fresh if you can.
Mozzarella – Shredded or chopped into small cubes both work great.
Parsley – Adds freshness and colour. Chop it nicely.
Garlic – Optional but highly recommended. One grated clove goes a long way.
Salt and black pepper – Season generously because the plain rice needs some seasoning.
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Red chilli pepper – This is my personal addition. I love a little heat in mine, so I chop one small fresh red chilli and mix it right in. Skip it if you are feeding kids or people who don’t love spice.
Eggs, flour, and breadcrumbs – This is the usual coating trio, and it is what makes the outside crispy and golden. Panko breadcrumbs give the crunchiest result, but regular breadcrumbs work well too. Honestly, I often make my own by blitzing leftover dried bread in the blender, which is very on-brand for how I cook around here.
Rice Balls (Baked Arancini Recipe)
Course: Appetizers, DinnerCuisine: ItalianDifficulty: Easy8
Arancini5
minutes20
minutes120
kcal25
minutesCrispy baked arancini made with leftover rice. These easy rice balls are cheesy, golden, and ready in 30 minutes. Best leftover rice recipe ever.
Ingredients
- For the rice balls
1 cup cooked rice (leftover or freshly cooked and cooled)
1/3 cup grated parmesan cheese
1/2 cup mozzarella, shredded or chopped into small cubes
Small handful of fresh parsley, finely chopped
1 garlic clove, grated (optional)
1 small red chilli pepper, finely chopped (optional)
Salt and black pepper to taste
- For coating
2 eggs, beaten
1/3 cup flour
1/2 cup breadcrumbs (panko or regular)
How to Make Baked Rice Balls
- Start with adding cooked rice in a large bowl. It needs to be completely cool so you can actually work with it without burning your hands or making it mushy.
- Season with salt and black pepper.
- Add grated garlic.
- Add finely chopped parsley and red chilli pepper.
- Add the parmesan and mozzarella and mix everything together until it is fully combined. The mixture should feel sticky enough to hold a shape.
- Wet your hands with cold water. This is the trick that keeps the mixture from sticking to your palms.
- Scoop out portions using a tablespoon or an ice cream scoop for even sizing. Roll each portion into a firm ball, squeezing gently to help it hold together. Place them on a baking sheet lined with parchment paper.
- Set up the coating station. Roll each ball first in flour, then dip it into the beaten egg, then roll it through the breadcrumbs until it is fully coated. Press gently so the crumbs stick.
- Preheat the oven to 400°F. Bake the rice balls for 10 minutes, then flip them carefully and bake for another 10 minutes. They should be golden and crispy all over.
- Let them rest for at least 10 minutes before serving. I know it is hard to wait.
Other Ways to Cook Rice Balls
Air fryer: Cook at 400°F for about 10 minutes, shaking lightly the basket halfway through so they crisp up evenly on all sides. If you need a recommendation for a good air frier, this is what I recommend.
Deep fry: The original method and yes, it gives you the most perfectly crispy and golden result. Lower the balls gently into hot oil and fry until deeply golden. Let them cook on baking rack.
All three methods work. Choose based on how much energy you have and what you flavour preference is.
How to Serve Leftover Rice Balls
My favourite way is with a simple salsa or a homemade tomato sauce seasoned with fresh and dried basil on the side for dipping. Classic and perfect.
But they are also very good with:
- A spicy mayo or sriracha mayo for a little kick
- Simple tzatziki for something cool and fresh
- Sour cream with a pinch of salt, black pepper, and garlic stirred in
Honestly, they are good enough to eat plain straight off the pan.
How to Store Rice Balls
Uncooked and coated: Store the prepared, coated rice balls in an airtight container in the fridge for up to 3 days. This is actually a great way to prepare ahead and cook them fresh when you need them.
After baking or frying: These are best eaten the same day. Once baked, the crispy coating starts to soften in the fridge, and they lose that satisfying crunch. So if you know you have more than you can eat in one sitting, set some aside before baking and cook those fresh later.
Leftover Rice Balls FAQ
Can I use any type of leftover rice?
Yes! Arborio and sushi rice give the best results because they are stickier, but basmati and jasmine rice also work. Just make sure the rice is cold before you start rolling.
My rice balls keep falling apart. What am I doing wrong?
Make sure the rice is completely cool and that you are squeezing the balls firmly as you roll them. Adding enough cheese helps too, since it acts like a binder. If the mixture still feels too loose, a small spoonful of flour mixed in can help.
Can I make these ahead of time?
Yes, you can roll and coat the rice balls up to 3 days ahead and keep them in the fridge. Bake or fry them fresh when you are ready to serve.
Can I freeze them?
You can freeze the uncooked, coated rice balls on a tray first, then transfer to a freezer bag. Cook them straight from frozen in the oven or air fryer, adding few extra minutes.
Are baked arancini as good as fried?
They are different but genuinely delicious. The outside gets crispy and golden in the oven, especially with panko breadcrumbs. Plus, it’s a great way to save few calories.
Now I want to hear from you! Have you ever made rice balls or arancini at home? What kind of leftover rice did you use? Drop a comment below and tell me how they turned out.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
