Sicilian Arancini – fantastic ‘street food – a delicious rice ball stuffed with many different fillings.

In Steves Kitchen today I will fill my Arancini with ragu, peas and mozzarella and then deep fry them.


Arancini on Wall

How to make Sicilian Arancini
Prep Time: 30 minutes
Cook Time: 30 minutes

Fry Time: 3-5 minutes
Oil Temperature: 175C / 350F

For the Ragu

  • 2-3 tablespoons of Olive Oil
  • 1/4 of a cup of Diced Onion
  • 250g / 1/2lb of Ground Mince Beef
  • 1 small Carrot
  • 1 stick of Celery
  • 1/4 of a teaspoon of Black Pepper
  • 1/2 a teaspoon of Salt
  • 3 tablespoons of Tomato Paste Concentrate
  • 1/4 of a glass of Red Wine
  • 1 teaspoon of Sugar
  • 1 tablespoon of All Purpose Flour
  • 1/2 a cup of Water
  • 1/2 a cup of Peas
  • Chopped Basil

For the Rice

  • 2 tablespoons of Olive Oil
  • 1 cup of diced Onions
  • 900ml / 32 fl oz of Water
  • 1 Vegetable Stock Cube
  • 4-5 tablespoons of the Ragu
  • 450g / 1lb of Rice

For the Arancini Coating

  • 2 Eggs
  • Fresh Breadcrumbs

Mozzarella Cheese cut into cubes for the stuffing

Oil for Frying

Watch the full Video Tutorial


  1. Pour the olive oil into a fry pan and add the diced onion. Saute for a few minutes until nice and soft and then add the minced beef and cook until the meat is nicely browned and caramelised.Once the mince is lovely and brown, add the carrot and celery and season with salt and pepper. Now add the tomato paste, wine,sugar, flour and water and stir everything together and then lower the heat. Add the peas and leave to simmer gently for 20-25 minutes.
  2. In another pan, pour in the olive oil and add the diced onion. Saute for a few minutes, and then pour in the water, add the stock cube and the tablespoons of ragu. Stir and bring to the boil.Next add the rice , give it a quick stir through and turn down the heat. On a gently simmer cook the rice for 15 minutes until all the liquid has been absorbed and the rice is tender.
  3. When the ragu is cooked turn off the heat and add the chopped basil. Leave to one side.Once the rice has cooked remove from the heat and tip out onto a chilled baking tray. Gently spread out to allow the rice to cool completely.
  4. Once everything has cooled down now it is time to prepare to make these delicious rice balls. Place the rice in one bowl and the ragu in another. Dice the Mozzarella. You will also need a bowl with chilled water in to wet your hands.Take a handful of the rice and squeeze the rice gently together so it sticks and forms a ball. Make a hole in the centre of the rice ball and place a teaspoon of the ragu in the whole. Top with a few cubes of Mozzarella. Take a small piece of rice to cover the filling and now gently form the rice into a ball or desired shape using your fingers to form the shape. (This will take a little practise but it becomes easier the more you make).Place the formed Arancini onto a plate and continue to make the remaining Arancini.
  5. Now you will need to coat the Arancini but first turn on the stove to heat the oil that you will fry the balls in.Break the eggs into a bowl and beat together. Dip the Arancini in the egg and then into breadcrumbs. Make sure to coat the rice ball completely and then place onto the plate again.
  6. When the oil has reached the correct temperature gently drop the balls into the oil then depending on the size of your pan you can cook two or three at a time. Tip the Arancini onto its side and gently rotate in the oil for 3-5 minutes until a lovely golden brown. Remove from the oil and place onto kitchen paper to drain.Allow to cool slightly and the Arancini are ready to be enjoyed!



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