LANDON NORDEMANTechniquesSaffron Rice Balls (Arancine) Step-by-StepTo 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) »Place 1 tbsp. of the meat mixture in the well and form into a rough mound. See Recipe For Arancine (Saffron Rice Balls) »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) »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) »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) »Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD