Arancini al Ragù (Sicilian Rice Balls)
Golden, crisp rice balls with a soft cheesy centre of ragu and peas, a Sicilian street food favourite you can make at home.
Made with Basic tomato sauce and Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15 (plus chilling)
- LevelHard
- Costabout £4.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring the stock to a gentle simmer. Cook the rice in it for 15 to 18 minutes, stirring often, until it is tender and all the stock has gone. Stir in the Parmesan.
17 min - 2
Spread the rice on a tray to cool, then chill it for at least 1 hour. Cool it within 1 hour of cooking so it stays safe.
- 3
Warm your ready made ragu (see the base recipe) for 5 minutes with the peas until the peas are tender, then let it cool fully. Cold filling is far easier to shape.
5 min - 4
Wet your hands. Take a heaped tablespoon of cold rice, flatten it in your palm, add a little ragu and a cube of mozzarella, and close the rice around it into a ball about the size of a small orange. Make about 12 balls.
- 5
Roll each ball in cornflour, then beaten egg, then breadcrumbs. Chill for 20 minutes.
20 min - 6
Heat the oil in a deep pan to 170C, or until a breadcrumb sizzles and turns golden in 20 seconds. Fry 3 or 4 at a time for 4 to 5 minutes, turning, until deep golden and piping hot in the centre. Drain on kitchen paper.
4 min 30 s - 7
Warm your ready made tomato sauce (see the base recipe) and serve it for dipping.
Tips
- Make the rice and filling the day before. Cold, set rice shapes much more easily and the balls hold together in the fryer.
- Keep the oil at around 170C. Too cool and the balls turn greasy, too hot and the outside burns before the middle is hot.
- Never leave hot oil unattended. Use a deep, heavy pan filled no more than a third full.
Storing and freezing
Best eaten hot and fresh. Cool leftovers within 1 to 2 hours and keep in the fridge for up to 2 days. Reheat in a hot oven at 200C for 15 to 20 minutes until steaming hot all the way through, once only.
Questions
Can I bake arancini instead of frying?
Yes. Brush or spray the crumbed balls with oil and bake at 200C for 25 to 30 minutes, turning once. They will be less crisp than fried but still golden and tasty.
Why does the rice need to cool first?
Cold rice is firmer and sticks together, so the balls keep their shape. Cooling it quickly and chilling it is also important for food safety, as cooked rice should not sit warm.
Is this gluten free?
Yes, as written. It uses cornflour, gluten free breadcrumbs, gluten free stock and gluten free ragu. Check your own breadcrumb and stock labels, and use clean oil to avoid cross contact.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.