Savoring Sicily in Carolina: How to Make Mom’s Classic Arancini Rice Balls
1. Growing up in Sicily eating Arancini
There’s something deeply comforting about sinking your teeth into a warm golden crust that gives way to creamy saffron-rice and a hearty ragù centre. That’s the sensual delight of arancini, the iconic Sicilian rice balls we’re bringing to life here on Ciao Carolina. This arancini recipe isn’t just food: it’s an invitation to slow down, taste with full presence, and carry home a story of warmth, craft and intentional hospitality. So tie on the apron, warm the oil, get your hands a little messy shaping those golden balls, and let your guests discover a little Sicilian magic—right here in the Carolina Upstate.
Buon appetito!
2. Ingredients
For approximately 6 servings:
1 L (≈ 4½ cups) vegetable broth
1 sachet saffron
90 g (≈ ⅓ cup) unsalted butter
For the ragù: 1 medium onion, 1 medium carrot, 1 stalk celery, 2 Tbsp extra-virgin olive oil, 500 g minced beef, ½ glass red wine, 2 Tbsp tomato paste, 1 cup peas, ~200 ml water, salt & pepper to taste.
For breading: ~2 glasses water, 1 egg, ~2 glasses all-purpose flour, breadcrumbs for coating
Oil for deep-frying (aim ~180 °C / 356 °F)
3. Preparation
Cook the rice: Heat the broth with butter and saffron until boiling. Add rice, reduce heat, cook until the broth is absorbed. Transfer to a bowl and cool completely.
Make the ragù: Finely chop onion, carrot, celery. Sauté in olive oil for ~2 min. Add minced beef, brown ~8–10 mins, add wine and let evaporate. Then add peas, tomato paste, water, salt & pepper. Simmer ~1 hour until thick. Cool completely.
Shape the arancini: With dampened hands, take ~2 large spoons of rice in your palm, flatten slightly, form a cavity, place ~1 spoon ragù in centre, then close over to form a ball. Continue until all are shaped.
Breading: Mix flour, water and egg into a thick but workable batter. Dip each rice ball in batter, then coat with breadcrumbs.
Fry: Heat oil in a deep pan to ~180 °C (350-360 °F). Fry a few at a time for ~3 minutes until golden brown. Remove with a slotted spoon and drain on paper. Serve hot or at room temperature.
5. Pro tips
Use the right rice: Something that keeps its shape rather than going mushy. The recipe specifically selects Roma or Carnaroli.
The crust is everything: A thick, crunchy exterior ensures your creamy interior stays intact.
The ragù must be thick and full-bodied. Thin sauce = soggy arancini.
Oil temperature is key: If you don’t have a thermometer, drop a breadcrumb in: if it sizzles and rises immediately, you’re good.
You can prep the rice and ragù ahead of time. The raw arancini hold in the fridge up to 2 days or in the freezer ~15 days; once fried, best served immediately for full crunch.
Host's Note
“Whether you’re stirring saffron into warm rice or shaping each ball by hand, I hope this recipe brings a touch of Sicily into your kitchen and inspires a moment of slowing down, savoring, and gathering with the people you love.” ❤️ - Stefania
