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    Home » Rice and Risotto Recipes

    Published: Dec 28, 2016 · Modified: May 5, 2022 by Renée · This post may contain affiliate links · 11 Comments

    Cheese Stuffed Rice Balls

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    Pan-Fried Mozzarella Cheese Stuffed Rice Balls are crunchy on the outside, creamy on the inside, and stuffed with lots of melted cheese! What's not to love?

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    For my last birthday, we went out to dinner at an adorably quaint Italian restaurant called Tony Spavone's. Since the owner (Tony himself) likes to croon Frank Sinatra and Dean Martin songs to his patrons as they casually enjoy the Italian delicacies that come out of his traditional Italian kitchen, you can only imagine that the atmosphere is as fun and inviting, as the food is incredibly delicious.

    We chose the arancini as our appetizer the night we visited Tony's restaurant. Tony's arancini made such an impression on me that I needed to recreate those wonderful fried rice balls as soon as possible in my Kudos Kitchen, and then bring them to you. Since I didn't have Tony's recipe to follow, I improvised as best I could. And since everyone loves melted cheese, I decided that adding a tiny bit of mozzarella cheese to the center of each crunchy, creamy rice ball would not be a bad thing. Because after all, who doesn't love melted cheese?

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    While my recipe for Pan Fried Mozzarella Cheese Stuffed Rice Balls (Arancini di Riso) with Marinara may not be authentically Italian, they are 100% authentically delicious! So much so that I would put them up against Tony's arancini any day of the week. Ha! Ha! I can safely say that because I know it will never happen. LOL But, I'm ready if it ever does!

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    If you need a good recipe for Easy Classic Homemade Marinara I posted mine a few weeks ago.

    Easy Classic Marinara Sauce Recipe

    Here are the easy-to-follow step-by-step photo instructions for making Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara. If you should have any questions, I'll be happy to answer them for you if you contact me, or leave a comment in the comment section.

    Rinse 1 cup of arborio rice several times under running water. Add 2 cups of chicken or turkey stock to a medium saucepan and bring to a low simmer. Add the rinsed rice, cover, and continue simmering until all the stock is absorbed and the rice is tender (approximately 22-25 minutes)

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    Spread the cooked rice out onto a sheet tray to cool completely. If not making the arancini immediately, place the cooked and cooled rice into a container and refrigerate. Cut mozzarella cheese into fifteen 1" cubes. Use water to keep your hands wet (so the rice won't stick to your hands and fingers) and place approximately 1½ tablespoons of cooled rice in the palm of your hand. Place a mozzarella cube in the center of the rice... 

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    ...and then gently encase the cheese into the rice by making a ball. Roll each ball into panko breadcrumbs, pressing the crumbs into the rice if necessary. Set the panko-crumbed rice balls aside while you heat the oil for pan-frying.

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    Heat approximately 1 cup of canola oil (until the handle of a wooden spoon releases small bubbles when placed in the oil) in a large, high-sided skillet. Carefully add the coated rice balls to the hot oil, being careful not to overcrowd the pan. Pan-fry the rice balls, turning as needed until they're nicely golden brown. Remove the fried rice balls to paper towels to drain, and season with a sprinkling of salt. Serve hot with marinara sauce, grated Parmesan cheese (not shown), and freshly chopped basil, if desired.

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara
    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara
    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    Printable Recipe Card

    Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

    Cheese Stuffed Rice Balls

    Renee Goerger
    Pan Fried Mozzarella Cheese Stuffed Rice Balls are crunchy on the outside, creamy on the inside, and stuffed with lots of melted cheese! What's not to love?
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    Prep Time 45 minutes mins
    Cook Time 5 minutes mins
    Total Time 50 minutes mins
    Course Appetizer or Side Dish
    Cuisine Italian
    Servings 12 servings
    Calories 289 kcal

    Ingredients
      

    • 1 cup arborio rice
    • 2 cups chicken or turkey stock beef or vegetable will work as well
    • 1 teaspoon salt plus additional for seasoning after frying (if desired)
    • ¼ teaspoon pepper
    • 3 mozzarella string cheese cut into 1" pieces
    • 1½ cups panko bread crumbs
    • 1 cup canola oil or other light colored oil
    • Parmesan cheese for garnish optional
    • fresh basil leaves for garnish optional
    • water to keep rice balls from being too sticky

    Instructions
     

    • Use a strainer to rinse the rice under running water several times before cooking.
    • Place the stock in a medium sauce pan along with the salt and pepper. Bring to a simmer.
    • Add the rinsed rice and stir well. Cover and simmer an additional 20-25 minutes or until all the liquid has cooked away.
    • Spread the cooked rice on a baking sheet and allow to cool completely. Place the cooled rice in a covered container and refrigerate until ready to make the rice balls.
    • Heat the oil in a medium, high sided skillet until the oil shimmers and tiny bubbles form on the handle of a wooden spoon when placed in the oil.
    • Place the panko crumbs in a medium bowl.
    • Keep hands wet with water as you take approximately 1½ tablespoons of cooled rice in the palm of hand and flatten it.
    • Add a cheese cube to the center of the rice and then form the rice over the cheese to form a ball.
    • Add the rice balls to the panko crumbs and roll and press until the ball is covered in the crumbs.
    • Carefully add the panko coated balls to the hot oil and pan fry on all sides until golden (approximately 2-3 minutes).
    • Remove the fried rice balls to paper towels to drain and immediately sprinkle with additional salt, if desired.
    • Serve warm with Parmesan cheese, chopped fresh basil (optional) and marinara sauce for dipping.

    Notes

    Tools and equipment:
    medium saucepan
    strainer
    slotted spoon
    baking sheet
    wooden spoon
    medium, high sided skillet
    medium bowl
    paring knife
    paper towels
    2 serving bowls, 1 medium and 1 small

    Nutrition

    Serving: 1servingCalories: 289kcalCarbohydrates: 20gProtein: 5gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 5mgSodium: 361mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 21mgIron: 1mg
    Tried this recipe?Let us know how it was!

    These Arancini di Riso (a.k.a. Pan Fried Mozzarella Stuffed Rice Balls with Marinara) would make an amazing appetizer (as we had them the night we went out to dinner), or as a delicious side dish for almost any entrée. But, whichever way you choose to serve them, I know you'll enjoy them as much as we do! 

     

    A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    Reader Interactions

    Comments

    1. Lauren @ Hall Nesting says

      January 02, 2017 at 10:24 am

      I haven't made this in so long! Thanks for the inspiration again

      Reply
      • Renée says

        January 05, 2017 at 5:44 pm

        My pleasure! 🙂

        Reply
    2. Jenny | Honey and Birch says

      January 01, 2017 at 12:07 pm

      I had some delicious arancini when I was Italy and I've been dreaming of it ever since!!

      Reply
      • Renée says

        January 05, 2017 at 5:44 pm

        What dreams are made of!

        Reply
    3. Katerina @ Diethood says

      December 30, 2016 at 1:04 pm

      These are so perfect!! I am making them for NYE!!

      Reply
      • Renée says

        January 05, 2017 at 5:45 pm

        Happy New Year, Katerina!

        Reply
    4. Kimberly @ The Daring Gourmet says

      December 29, 2016 at 11:07 pm

      WOW, these look absolutely perfect!!! I can't think of anything I'd rather be snacking on right now 🙂

      Reply
    5. tcklifestyle says

      December 29, 2016 at 11:06 pm

      WOW, these look absolutely perfect!!! I can't think of anything I'd rather be snacking on right now 🙂

      Reply
      • Renée says

        January 05, 2017 at 5:45 pm

        Me either. Wish they weren't gone 😉

        Reply
    6. Heather | All Roads Lead to the Kitchen says

      December 29, 2016 at 10:22 am

      Oh my gosh, I love arancini, but I haven't had or made it in years. These are beautiful!

      Reply
      • Renée says

        January 05, 2017 at 5:45 pm

        Thank you so much, Heather!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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