Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
White Rice Arancine: Crispy on the Outside, Creamy in the Middle
Discover the elegant twist on classic Sicilian arancine with a luscious béchamel and traditional cheeses, delivering a delightfully creamy centre.
📖 What is it
Discover the elegant twist on classic Sicilian arancine with a luscious béchamel and traditional cheeses, delivering a delightfully creamy centre.
🛒 Ingredients
- ✓ 500g round-grain rice
- ✓ 150g tuma or primo sale cheese
- ✓ 1 small onion
- ✓ 1 cup thick béchamel sauce
- ✓ 4 eggs
- ✓ 50g grated caciocavallo cheese
- ✓ 1 sachet of saffron
- ✓ semolina flour, as needed
- ✓ breadcrumbs, as needed
- ✓ extra virgin olive oil for frying
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Picture yourself wandering through the charming streets of a Sicilian village, where the air is rich with vibrant aromas and authentic flavours. These white rice arancine offer a refined take on island tradition: a golden, crunchy shell encasing a silky heart of béchamel, tuma and caciocavallo cheeses, all wrapped in saffron-tinted rice. It’s a taste journey straight to the heart of Sicily, perfect for anything from a casual aperitif to a family celebration.
👨🍳 Preparation
- 1
Finely chop the onion and gently soften it in a pan with two tablespoons of extra virgin olive oil until golden.
- 2
Season with salt and pepper, add half a cup of water, and simmer over a moderate heat for about 20 minutes.
- 3
Meanwhile, cook the rice in plenty of salted boiling water, drain, and transfer to a large bowl.
- 4
Mix the rice with the softened onion, grated caciocavallo, a beaten egg, and the saffron dissolved in a little warm water. Stir well and let it cool slightly.
- 5
Take a handful of rice, shape it in your palm, and create a small hollow in the centre. Fill with a teaspoon of béchamel and a few cubes of cheese.
- 6
Cover with more rice and mould into a ball or small orange shape, pressing firmly to seal.
- 7
Coat each arancina in semolina flour, then dip in beaten eggs, and finally roll in breadcrumbs, ensuring they’re fully covered.
- 8
Fry in hot extra virgin olive oil until evenly golden, then drain on kitchen paper.
- 9
Serve piping hot, crisp and fragrant.
💡 Tips and Variations
- •
For an extra flavour boost, try adding some freshly boiled peas or a light dusting of nutmeg to the béchamel.
- •
If you prefer a lighter option, bake the arancine in a fan oven at 200°C for about 25 minutes – you’ll still get a lovely crunch.
- •
Choose a good quality round-grain rice to achieve the perfect texture and help the arancine hold together during frying.
- •
Add a pinch of grated Parmesan to the filling for a deeper, more complex flavour.
- •
For a vegan twist, swap the cheeses for a creamy cashew nut spread and make a plant-based béchamel using soy milk and rice flour.
- •
The secret to perfect arancine is frying at a steady temperature to ensure a golden crust and a soft, creamy centre.
📦 Storage
- • Store the arancine in an airtight container in the fridge for up to two days to keep them fresh and flavoursome.
- • For longer storage, freeze them before frying; when ready to eat, fry straight from frozen to preserve their crispiness.
- • Reheat in a preheated oven at 180°C for a few minutes before serving to restore their original crunch without losing the creamy inside.
🍷 Pairing
Pair these white rice arancine with a Sicilian red like Nero d’Avola from the Contea di Sclafani, whose fruity notes and dry body perfectly balance the creamy filling. Alternatively, a light Frappato from the Vittoria region offers a refreshing contrast. If you fancy something from further afield, a Tuscan Chianti Classico will complement the flavours without overpowering them.
Making these white rice arancine is like inviting a little slice of Sicilian sunshine into your kitchen. They’re a wonderful way to treat yourself and your loved ones to something truly special. So, roll up your sleeves, have a go at this delicious recipe, and don’t forget to share the joy – after all, good food is best enjoyed together!
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