Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
White Rice Arancini - Crisp, Golden & Creamy Within
Discover this elegant Sicilian twist: white rice arancini filled with silky béchamel and local cheeses, crispy on the outside and irresistibly soft inside.
🛒 Ingredients
- ✓ 500 g short-grain rice
- ✓ 150 g tuma or primo sale
- ✓ 1 small onion
- ✓ 1 cup thick béchamel
- ✓ 4 eggs
- ✓ 50 g grated caciocavallo
- ✓ 1 sachet saffron
- ✓ semolina flour, as needed
- ✓ breadcrumbs, as needed
- ✓ extra virgin olive oil for frying
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
If you’re in the mood for something elegant yet wonderfully comforting, these white rice arancini are a perfect choice. Their crisp, golden shell hides a rich, fragrant centre made with béchamel, tuma and caciocavallo - a combination that melts beautifully into the warm saffron-perfumed rice that surrounds it.
This refined variation of the classic Sicilian arancina is ideal for aperitivi, festive tables or for bringing a little sunshine to an everyday meal. Each bite is silky, aromatic and deeply satisfying, carrying all the warmth and character of Sicily’s street-food tradition.
Whether you’re hosting guests or treating yourself, these creamy arancini are an unforgettable delight.
👨🍳 Preparation
- 1
Finely chop the onion and sauté it in two tablespoons of extra virgin olive oil until soft and lightly golden.
- 2
Season with salt and pepper, add half a cup of water and cook gently for 20 minutes.
- 3
Boil the rice in salted water, drain and transfer to a large bowl.
- 4
Mix the rice with the sautéed onion, grated caciocavallo, one beaten egg and the saffron dissolved in a little hot water. Stir well and leave to cool slightly.
- 5
Take a portion of rice and shape it in your palm, forming a small hollow in the centre. Add a teaspoon of béchamel and a few cubes of cheese.
- 6
Cover with more rice and shape into a firm ball or ‘little orange’.
- 7
Coat each arancina in semolina flour, then in beaten eggs and finally in breadcrumbs.
- 8
Fry in hot extra virgin olive oil until evenly golden, then drain on kitchen paper.
- 9
Serve piping hot for maximum creaminess.
💡 Tips and Variations
For an even richer filling, add a few cooked peas or a pinch of nutmeg to the béchamel.
For a lighter alternative, bake the arancini in a fan oven at 200°C for about 25 minutes.
📦 Storage
- • Keep in the fridge for up to 2 days.
- • Freeze raw arancini and fry straight from frozen.
- • Reheat in the oven briefly to restore their crispness.
🍷 Pairing
Pair with a glass of Contea di Sclafani Nero d’Avola - a fruity, dry Sicilian red that complements the creamy centre and the aromatic saffron.
These white rice arancini are a little gem of Sicilian cooking: crisp, creamy and irresistibly fragrant. A perfect way to savour authentic Mediterranean comfort in every bite.
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