Golden, crisp on the outside and irresistibly creamy within, Homemade Sicilian Arancini are the crown jewels of Italian street food — a celebration of flavor, texture, and tradition in every bite. Originating from Sicily, these rice balls were created as a clever way to repurpose risotto, but over time, they’ve become a beloved symbol of Sicilian hospitality and culinary artistry.

This recipe captures the soul of authentic arancini al ragù — fluffy saffron-tinged Arborio rice enriched with butter and cheese, wrapped around a luscious filling of slow-simmered beef, peas, and tomato, then sealed, coated, and fried to perfection. Each bite delivers contrast: the crunch of the breadcrumb shell giving way to the creamy rice and savory, molten center.

More than just comfort food, these arancini embody patience and care — from the slow stir of the sofrito to the gentle shaping of each rice ball. Whether served as an elegant appetizer, a hearty snack, or the star of a festive meal, they bring the warmth of Sicilian kitchens right to your table — golden, aromatic, and utterly irresistible.

Why People Will Love Homemade Sicilian Arancini Recipe

A True Taste of Sicily at Home:

This recipe brings the essence of Sicilian street food into your kitchen — golden rice balls with a heart of rich, slow-cooked meat sauce, buttery rice, and molten cheese — a perfect harmony of texture and flavor that feels both rustic and luxurious.

An Experience of Tradition and Craftsmanship:

Each arancino is hand-shaped with care, echoing the centuries-old culinary traditions of Sicilian nonnas. The slow cooking, layering, and frying create not just food, but a connection to Italy’s deep cultural and regional pride.

A Masterpiece of Texture:

From the crisp, golden crust to the creamy rice and savory ragù core, every bite contrasts crunch and softness, warmth and richness — creating one of the most satisfying sensory experiences in Italian cuisine.

Rich, Comforting, and Deeply Flavorful:

The buttery Arborio rice infused with cheese melds beautifully with the aromatic filling of beef, peas, and tomato — a symphony of flavors that feels indulgent yet balanced. It’s the kind of comfort food that nourishes both body and soul.

Versatile for Every Occasion:

Whether served as elegant appetizers, hearty snacks, or the centerpiece of a family meal, arancini fit effortlessly into any setting. They can be made ahead, reheated, or even frozen, making them as practical as they are gourmet.

Visually Stunning and Crowd-Pleasing:

Golden spheres of perfection — crisp on the outside, creamy and colorful inside — these arancini don’t just taste amazing; they look like little works of art, guaranteed to impress guests and delight anyone lucky enough to taste them.

Key Ingredients

Arborio Rice – The Creamy Foundation:

This short-grain Italian rice is the soul of arancini. Naturally starchy, it cooks into a rich, velvety texture that holds its shape while staying soft inside. Each grain absorbs butter, broth, and cheese, creating that signature creamy bite that contrasts beautifully with the crisp shell.

Ground Beef and Peas – The Heart of the Filling:

A true Sicilian arancino centers around a classic ragù filling — slow-cooked ground beef blended with peas and tomato paste. The combination offers depth and sweetness, with the peas adding pops of freshness that lighten the richness of the meat.

Tomato Paste – The Flavor Concentrator:

Thick, robust, and slightly tangy, tomato paste brings concentrated umami to the filling. It anchors the sofrito of onion, carrot, and celery, tying all the flavors together in a warm, savory balance that defines Sicilian cuisine.

Pecorino Romano or Parmigiano Reggiano – The Salty Soul:

These aged Italian cheeses infuse the rice with complexity — salty, nutty, and aromatic. They add a subtle sharpness that cuts through the richness of butter and meat, enhancing every layer of flavor from rice to filling.

Fresh Mozzarella – The Melting Core:

Cubes of mozzarella melt gently inside each arancino, forming a luscious, creamy center that oozes when you bite in. It’s this molten heart that transforms the dish from delicious to unforgettable.

Breadcrumbs and Eggs – The Golden Armor:

A simple yet essential coating of egg and breadcrumbs ensures the perfect crunch. When fried, it locks in all the heat and moisture, delivering that iconic crispy exterior that shatters gently with every bite.

Expert Tips

Use Properly Cooked, Cooled Rice for Perfect Texture:

The rice should be tender yet slightly al dente, with most of the liquid absorbed but not mushy. After cooking, spread it on a tray to cool — this firms it up, allowing you to shape the arancini without them falling apart. The cooling step also helps the starch set, giving that creamy yet cohesive interior once fried.

Balance Butter and Cheese Thoughtfully:

Adding butter and grated Pecorino or Parmigiano while the rice is still warm ensures the fat and salt meld into the grains. This builds deep flavor early on, meaning your rice layer will be as delicious as the filling — no bland bites here.

Shape with Slightly Damp Hands:

When forming the arancini, keep your hands lightly wet or oiled. This prevents the rice from sticking and helps create smooth, compact balls. Don’t pack too tightly — you want a delicate, creamy interior, not a dense one.

Seal the Filling Completely:

The key to a perfect arancino is sealing the meat and mozzarella fully inside the rice. Even a small opening can let oil seep in during frying or cheese leak out. Always smooth the surface and press gently to close any cracks before coating.

Master the Coating for Crispy Perfection:

For the crispiest shell, dip the formed balls first in beaten egg (or pastella — a thin flour-and-water batter) and then roll them generously in fresh breadcrumbs. If time allows, chill them for 20–30 minutes before frying — this helps the coating adhere firmly and prevents splitting in the hot oil.

Maintain the Right Frying Temperature (180°C / 356°F):

Too hot, and the outside burns before the inside heats through; too cool, and the arancini absorb oil and become greasy. Use a thermometer to monitor the oil temperature, and fry in small batches to keep the heat stable.

Drain on a Rack, Not Paper Towels:

Paper towels can make the bottom soggy. Instead, drain the fried arancini on a wire rack — this allows air to circulate and keeps the crust crisp and light.

Serve Fresh but Not Piping Hot:

Let the arancini rest for 3–4 minutes before serving. This brief pause allows the cheese inside to settle slightly, so when you bite in, it oozes gently rather than spilling out.

Homemade Sicilian Arancini

Ingredients:

Rice:

500 grams Arborio rice 17oz

¼ Onion chopped

Pecorino Romano Or Parmigiano Reggiano

120 Butter 4oz

1 L Vegetable stock 4oz. 4 cups

120 g/4 oz butter for cooked rice

Extra virgin olive oil EVOO

Filling:

500 grams Ground beef 17oz

100 grams Peas 3.5oz

120 grams Tomato paste 4oz

1 Carrot chopped

1 Celery stick chopped

½ Onion chopped

Fresh basil

50 grams Butter 1.7 oz. Optional

Fresh mozzarella

Shredded dry mozzarella or provolone

5 tbsp extra virgin olive oil EVOO

Salt & pepper

Sicilian Arancini Coating:

Bread crumbs

2 Eggs Beaten

Pastella flour + water mixture – optional

Instructions:

Make The Rice

Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).

Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.

Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.

When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.

Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.

Let the rice rest for about one hour so it can cool and the cheese will melt into it.

Make The Arancini Filling

Let’s make the beautiful filling for the Sicilian arancini! Place a large pan on the stove at a medium heat, then add a generous amount of EVOO and the celery, onions, carrot.

Cook this sofrito for about 10 minutes, stirring constantly.

Then, add the ground beef until it is browned. Stir constantly to create a beautiful flavor – this arancini recipe is all about the most sensational aromas and flavours!

Add the peas, tomato paste, a splash of water, and tear some basil with your hands before adding it to the pan. Keep stirring until everything is combined. Then drop the heat to a lower temperature and let this simmer for about 20 minutes.

Stir the mixture and add water as needed, so the arancini filling does not dry out—season with salt and freshly ground pepper.

Transfer the cooked meat mixture to a large bowl to cool down in the fridge for one hour.

Assemble Arancini recipe:

Now that the rice and filling are prepped, it’s time for the final Sicilian arancini assembly! Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!

Take your chilled rice and form a pocket in the palm of your hand; add a generous amount of meat and cheese “filling” into the middle.

Add another scoop of rice and form into a ball by pressing to get the moisture out.

Place your formed Sicilian rice balls on a baking tray lined with baking paper.

If you don’t have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.

Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.

Bring sunflower oil to 180°C/356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.

Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.

Enjoy!

Important Notes When Making Homemade Sicilian Arancini:

Rice Quality Defines the Dish:

Always use Arborio rice or another short-grain variety like Carnaroli — long-grain rice will not release enough starch to achieve the creamy consistency that holds together. The starch is what helps the arancini maintain structure without relying on flour or fillers.

Cool Completely Before Shaping:

Both the rice and the filling must be fully cooled — ideally chilled for at least an hour. Warm ingredients will make shaping impossible and cause the balls to fall apart when frying. Chilling also firms the butter and cheese within the rice, helping the arancini stay intact and form a perfect crust.

The Filling Should Be Moist but Not Wet:

A good ragù for arancini is rich and thick, not runny. If the sauce is too watery, it will leak during frying and make the rice soggy. Let the filling simmer until it clings to the spoon and cool it completely before using.

Oil Temperature Is Everything:

Maintain frying oil at 180°C (356°F) for even browning and perfect texture. If the oil cools below this, the arancini will absorb excess oil; if it gets too hot, the exterior will burn before the inside warms through. Fry in small batches to keep the temperature steady.

Breadcrumb Freshness Affects Crunch:

Use day-old bread ground into medium-coarse crumbs for the coating — it gives a superior crunch compared to store-bought fine crumbs. For extra golden color, mix in a small pinch of paprika or drizzle a bit of olive oil over the crumbs before coating.

Shaping Uniformly Ensures Even Frying:

Keep the arancini about the size of a golf ball (70–80g each). Too small and they’ll dry out; too large and the center might not heat through. Consistent sizing also makes presentation more elegant and professional.

Storage and Reheating:

Cooked arancini can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes (or directly from frozen for 20 minutes). Avoid microwaving, as it ruins the crispy shell and turns the rice gummy.

Respect the Sicilian Spirit:

Authentic arancini are a labor of love — take your time. Sauté the sofrito slowly, roast the rice properly, and fry with patience. Each step adds layers of aroma and texture that define why this humble street food is one of Italy’s most celebrated culinary treasures.

How to Enjoy Homemade Sicilian Arancini After Cooking:

Let Them Rest Before Serving:

Once fried, allow the arancini to rest on a wire rack for 3–5 minutes before serving. This brief cooling period lets the cheese inside set slightly — ensuring that it oozes gently when bitten into, rather than spilling out. It also helps the outer crust stay crisp instead of steaming itself soft.

Serve Warm, Not Piping Hot:

The magic of arancini lies in the contrast — a golden, crunchy shell giving way to a creamy, molten interior. Serving them too hot can mask the delicate flavors of the ragù and cheese, while serving them cold dulls the texture. The ideal serving temperature is just warm enough that the center melts smoothly.

Pair with Traditional Sicilian Accompaniments:

For a Classic Experience: Serve arancini alongside a simple marinara or arrabbiata sauce for dipping. The acidity of the tomato balances the richness of the fried rice and cheese.

For a Street-Food Style Meal: Pair with a small side of arugula salad dressed in lemon and olive oil — light, peppery, and refreshing.

For a Hearty Sicilian Feast: Enjoy with a glass of Nero d’Avola (Sicilian red wine) or a chilled Peroni beer to complement the fried crunch and savory filling.

Elevate the Presentation:

Arrange the arancini on a platter lined with parchment or banana leaves, sprinkle with grated Parmigiano Reggiano, and garnish with fresh basil. For a modern twist, drizzle a touch of basil pesto or balsamic reduction on the side — it enhances the aroma and visual appeal.

Create a Mezze or Antipasto Platter:

Serve smaller arancini (mini-sized versions) as part of an Italian antipasto spread. Combine them with olives, cured meats, marinated artichokes, and roasted peppers for a rustic Sicilian sharing platter that delights guests.

Transform Leftovers Creatively:

Reheat Properly: Warm leftover arancini in a 350°F (175°C) oven for 10–12 minutes to restore their crispness.

Arancini alla Parmigiana: Place leftover arancini in a baking dish, top with marinara and shredded mozzarella, and bake until bubbly for a casserole-style meal.

Lunchbox or Snack: Serve cold or at room temperature with a wedge of lemon — they travel well and taste fantastic even without reheating.

Enjoy with the Right Atmosphere:

Arancini are meant to be shared — a symbol of community and warmth in Sicilian culture. Enjoy them gathered around the table with friends, a bottle of wine, and good conversation. Their aroma, crispness, and molten center are best savored slowly, with gratitude for the simple beauty of Italian cooking.

Nutrition Information:

(Per 1 Sicilian Arancini, Approx. 130g serving)

Calories: 265 kcal | Total Fat: 12.4 g | Saturated Fat: 5.7 g | Monounsaturated Fat: 3.6 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 65 mg | Sodium: 440–520 mg (depending on added salt and cheese type) | Total Carbohydrates: 26.8 g | Dietary Fiber: 1.4 g | Sugars: 2.3 g | Protein: 13.1 g

Frequently Asked Questions:

What kind of rice works best for making authentic Sicilian arancini?

Use Arborio or Carnaroli rice, the same varieties used in risotto. They have a higher starch content, which helps the rice stick together and creates that signature creamy texture inside the fried crust. Long-grain rice won’t hold shape as well and may cause the balls to fall apart during frying.

How can I prevent the arancini from falling apart while frying?

The key is in chilling the rice mixture thoroughly before forming balls and ensuring the filling is not too wet. A well-packed structure and a solid coating (egg + breadcrumbs) will help seal the exterior. Frying oil should be hot enough (around 350–360°F / 175–180°C) so the crust forms instantly.

Can arancini be baked or air-fried instead of deep-fried?

Yes! To make them lighter, bake at 400°F (200°C) for 20–25 minutes or air-fry at 375°F (190°C) for 12–15 minutes until golden. Lightly coat with olive oil spray for crispiness. While the texture won’t be as crunchy as deep-fried, they remain flavorful and satisfying.

What fillings can I use besides the traditional ragù and mozzarella?

Sicilian arancini are highly versatile. You can fill them with spinach and ricotta, mushroom and truffle cream, ham and béchamel, or even seafood and saffron rice for a coastal twist. Vegetarian versions with roasted vegetables or lentils are also delicious.

How long can I store or freeze arancini, and how should I reheat them?

Refrigerate: Store cooked arancini in an airtight container for up to 3 days.

Freeze: Place on a tray to freeze individually, then transfer to freezer bags for up to 2 months.

Reheat: Bake at 350°F (175°C) for 10–12 minutes or air-fry for 8 minutes until hot and crisp again. Avoid microwaving as it softens the crust.

How do I know when the rice is cooked to the perfect consistency for arancini?

You’ll know it’s ready when the rice is al dente and sticky enough to hold its shape once pressed between your fingers. It should not be mushy or too wet. Allow it to cool slightly so the starches firm up—this ensures the rice forms a cohesive shell when shaped around the filling.

Why do my arancini sometimes burst open while frying?

This usually happens because the oil temperature is too low, causing the rice balls to absorb oil instead of sealing quickly. Keep the oil steady at 350–360°F (175–180°C) and don’t overcrowd the pot. Also, make sure the balls are tightly packed and well-coated with egg and breadcrumbs—thin spots in the coating often lead to ruptures.

Can I prepare the components ahead of time for easier assembly?

Absolutely. You can cook the rice and the filling a day ahead, then refrigerate them separately. When ready to assemble, the chilled rice will be firmer and easier to mold. You can even form the arancini and refrigerate them (unfried) for up to 24 hours before cooking.

What oil is best for frying arancini, and can I reuse it?

Use a neutral, high-smoke-point oil such as sunflower, peanut, or light olive oil. Avoid extra-virgin olive oil, which burns at lower temperatures. You can reuse the oil once if it’s strained after cooling—but only if it hasn’t darkened or taken on strong aromas from previous frying.

How can I make perfectly uniform arancini every time?

Use a kitchen scale or cookie scoop to portion the rice evenly (around 80–100 g each). Press gently but firmly to compact the rice around the filling. Wetting your hands slightly with cold water or a touch of oil helps prevent sticking and gives each ball a smooth surface for even browning.