Traditional sicilian arancini

This is an easy and economical dish to make. Originally from Sicily, aranci is easy to eat at the table or even to take away.

Done in 3 h. 30 min.

  • preparation 15 min.
  • cuisson 15 min.
  • repos 3 h.


1 deep fryer 1 sauce pan 1 mixing bowl

Ingredients for 8 parts


  • Put all the ingredients to prepare the rice in a large non-stick pan. Turn on the heat and cook over medium heat, without stirring.
  • Continue cooking until the rice has absorbed all the water.
  • Turn off the heat and pour the contents into a saucepan, leaving to cool at least 3 hours.
  • In the palm of your hand, form a ball with a handful of rice. Open the ball and fill it with a ball of filling.
  • Close well and compact with very damp hands.
  • Form a fairly liquid dough with the water and flour. Add the arancini and finish the breading with the breadcrumbs.
  • Fry in plenty of hot oil. The arancini should be completely immersed in the oil. Take out the arancini when they are golden.
  • Arrange them on absorbent paper, let cool and serve.

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