Brown Rice Fritters

  • Serves

    serves 4


Similar to the Italian rice balls called arancini (which are usually made with risotto), these rice fritters have a creamy center and a slightly crisp exterior.


  • 2 cups cooked short-grain brown rice
  • 12 cup grated Parmigiano-Reggiano
  • 12 tbsp. chopped fresh oregano
  • 12 tsp. kosher salt
  • 14 tsp. freshly ground black pepper
  • 1 beaten egg
  • 12 cup flour
  • 14 cup olive oil
  • 3 tbsp. butter, plus more for garnish
  • Finely chopped flat-leaf parsley leaves


Step 1

Combine rice, Parmigiano-Reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.

Step 2

Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.

Step 3

Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.

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