Arancine (Saffron Rice Balls)

No snack is as beloved in Sicily as these saffron-scented rice balls filled with ragu. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

See how to form arancine in our gallery, below.

Saffron Rice Balls (Arancine)

Saffron Rice Balls (Arancine)

No snack is as beloved in Sicily as these saffron-scented rice balls arancine filled with ragu.Landon Nordeman
To 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) »Landon Nordeman
Place 1 tbsp. of the meat mixture in the well and form into a rough mound. See Recipe For Arancine (Saffron Rice Balls) »Landon Nordeman
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) »Landon Nordeman
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) »Landon Nordeman
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) »Landon Nordeman