This iconic dish from Sicily isn’t just a beloved rustic street food — it’s a true expression of the island’s soul and culinary heritage.
Among Sicilians, there’s always a bit of friendly debate about what to call these golden rice balls. The name actually changes depending on where you are in Sicily. Most of Italy knows them as “arancini” (plural and masculine), but on the island itself, you’ll hear both “arancini” and “arancine” (plural and feminine), depending on the city.
In Palermo and nearby areas, people say arancina (singular and feminine). They’re round, golden, and said to resemble little oranges — which is exactly where the name comes from. Palermo even celebrates them every year on December 13th, the feast of Saint Lucia, honouring the saint who saved the city from famine. In Ragusa, they’re also called arancina, and the shape can be either round or cone-like.
Head east to Catania or Messina, and you’ll find the arancino (singular and masculine) — cone-shaped and said to echo the form of Mount Etna. No matter the name or form, the traditional arancini al Ragù are made with the same humble yet delicious ingredients: saffron-scented rice, a simple meat ragù with peas, and a crispy breadcrumb coating after a dip in light batter before frying.
It’s worth noting that arancini are not the same as Supplì, the Roman version. While Supplì are smaller, usually oval shaped, and filled with melted mozzarella in tomato-flavored rice, arancini come in different shapes and sizes and are filled in countless creative ways.
You’ll find versions stuffed with ‘nduja for a spicy kick, ham and cheese for something creamy and comforting, or even mortadella and scamorza for an extra rich, smoky flavour. Whether enjoyed warm from a Sicilian street vendor or made at home, arancini capture everything that makes Sicilian cooking so special — rustic, comforting, and irresistibly full of flavour.
Servings: 10-12 arancini
Ingredients:
For the Rice
- 6 oz (500 g) Vialone Nano rice
- 8 oz (50 g) butter
- 5 oz (70 g) grated Parmigiano Reggiano cheese
- 2 sachets (0.8 g) saffron
- 40 fl oz (1.2 l) water
- Salt, to taste
For the Filling
- 8 oz (250 g) pork mince
- 1 oz (200 g) tomato passata
- 1 small carrot
- 1 small celery stalk
- 1 small onion
- 1 fl oz (30 ml) white or red wine
- 2 tbsp (30 g) olive oil
- 5 oz (100 g) green peas
- 5 oz (100 g) mozzarella cheese
For the Breading
- 1 medium egg
- 7 oz (200 g) all-purpose flour
- 14 fl oz (400 ml) water
- 1 oz (400 g) fine breadcrumbs
For Frying
- Peanut oil, for deep frying
Step-by-Step Instructions:
- Cook the rice
In a large pot, bring 40 fl oz (1.2 L) of water to a boil. Add salt to taste, then stir in 17.6 oz (500 g) Vialone Nano rice. Cook until most of the water has been absorbed and the rice is nearly tender. A few minutes before the end, add 2 sachets (0.8 g) saffron and let it finish cooking until the liquid is fully absorbed. Once done, stir in 1.8 oz (50 g) butter and 2.5 oz (70 g) grated Parmigiano Reggiano cheese until creamy and well combined. Transfer the rice to a large flat dish or baking sheet, spreading it evenly. Let it cool to room temperature, then cover with plastic wrap to keep it moist. Allow it to rest for a few hours until firm. - Prepare the vegetables
Peel and finely chop 1 small carrot, 1 small celery stalk, and 1 small onion. Keep them aside — these form the base of the filling and should be evenly minced so they cook down smoothly. - Prepare the filling
In a large pan, heat 2 tbsp (30 g) olive oil over medium heat. Add the chopped carrot, celery, and onion, and sauté for about 5 minutes until softened. Add 8.8 oz (250 g) pork mince and cook until browned. Pour in 1 fl oz (30 ml) white or red wine, letting it simmer until evaporated. Stir in 7.1 oz (200 g) tomato passata, reduce the heat, and cook for 10 minutes. Add 3.5 oz (100 g) green peas and cook for another 10 minutes, until the sauce is thick and rich. Set aside to cool completely. - Prepare the mozzarella
Dice 3.5 oz (100 g) mozzarella cheese into small cubes. Gently squeeze the cubes in your hands to remove any excess moisture — this helps prevent the filling from becoming too wet when shaping the arancini. Set aside. - Form the arancini
Keep a small bowl of water nearby to wet your hands — it’ll help handle the rice more easily. Take a handful of the cooled rice and shape it into a ball about the size of a tennis ball. Press your thumb into the centre to make a hollow, add a spoonful of the filling and a few cubes of mozzarella, then gently close the rice around it, sealing well. Repeat with the remaining rice and filling. - Prepare the batter and breading
In a bowl, whisk together 1 medium egg, 7 oz (200 g) all-purpose flour, and 14 fl oz (400 ml) water until smooth. Dip each arancino ball into the batter, then roll it in 14.1 oz (400 g) fine breadcrumbs to coat evenly. Place them on a tray and let rest for 10–15 minutes before frying. - Fry the arancini
Heat peanut oil in a deep pot to 350°F (180°C). Carefully fry the arancini a few at a time, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil. - Serve and enjoy
Serve the arancini warm — crispy on the outside, soft and flavourful inside, with that rich, cheesy filling melting in the middle.
Buon appetito!
Nutritional Information (per serving – 2 arancini):
Calories: 310 kcal | Carbohydrates: 33 g | Protein: 12 g | Fat: 14 g | Saturated Fat: 4 g | Fibre: 2 g | Sugar: 3 g | Sodium: 520 mg | Cholesterol: 50 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Arancini al Ragu’
Ingredients
For the Rice
- 17.6 oz (500 g) Vialone Nano rice
- 1.8 oz (50 g) butter
- 2.5 oz (70 g) grated Parmigiano Reggiano cheese
- 2 sachets (0.8 g) saffron
- 40 fl oz (1.2 L) water
- Salt, to taste
For the Filling
- 8.8 oz (250 g) pork mince
- 7.1 oz (200 g) tomato passata
- 1 small carrot
- 1 small celery stalk
- 1 small onion
- 1 fl oz (30 ml) white or red wine
- 2 tbsp (30 g) olive oil
- 3.5 oz (100 g) green peas
- 3.5 oz (100 g) mozzarella cheese
For the Breading
- 1 medium egg
- 7 oz (200 g) all-purpose flour
- 14 fl oz (400 ml) water
- 14.1 oz (400 g) fine breadcrumbs
For Frying
- Peanut oil, for deep frying
Instructions
- Cook the riceIn a large pot, bring 40 fl oz (1.2 L) of water to a boil. Add salt to taste, then stir in 17.6 oz (500 g) Vialone Nano rice. Cook until most of the water has been absorbed and the rice is nearly tender. A few minutes before the end, add 2 sachets (0.8 g) saffron and let it finish cooking until the liquid is fully absorbed. Once done, stir in 1.8 oz (50 g) butter and 2.5 oz (70 g)grated Parmigiano Reggiano cheese until creamy and well combined. Transfer the rice to a large flat dish or baking sheet, spreading it evenly. Let it cool to room temperature, then cover with plastic wrap to keep it moist. Allow it to rest for a few hours until firm.
- Prepare the vegetablesPeel and finely chop 1 small carrot, 1 small celery stalk, and 1 small onion. Keep them aside — these form the base of the filling and should be evenly minced so they cook down smoothly.
- Prepare the fillingIn a large pan, heat 2 tbsp (30 g) olive oil over medium heat. Add the chopped carrot, celery, and onion, and sauté for about 5 minutes until softened. Add8.8 oz (250 g) pork mince and cook until browned. Pour in 1 fl oz (30 ml) white or red wine, letting it simmer until evaporated. Stir in 7.1 oz (200 g) tomato passata, reduce the heat, and cook for 10 minutes. Add 3.5 oz (100 g) green peas and cook for another 10 minutes, until the sauce is thick and rich. Set aside to cool completely.
- Prepare the mozzarellaDice 3.5 oz (100 g) mozzarella cheese into small cubes. Gently squeeze the cubes in your hands to remove any excess moisture — this helps prevent the filling from becoming too wet when shaping the arancini. Set aside.
- Form the aranciniKeep a small bowl of water nearby to wet your hands — it’ll help handle the rice more easily. Take a handful of the cooled rice and shape it into a ball about the size of a tennis ball. Press your thumb into the centre to make a hollow, add a spoonful of the filling and a few cubes of mozzarella, then gently close the rice around it, sealing well. Repeat with the remaining rice and filling.
- Prepare the batter and breadingIn a bowl, whisk together 1 medium egg, 7 oz (200 g) all-purpose flour, and 14fl oz (400 ml) water until smooth. Dip each arancino ball into the batter, then roll it in 14.1 oz (400 g) fine breadcrumbs to coat evenly. Place them on a tray and let rest for 10–15 minutes before frying.
- Fry the aranciniHeat peanut oil in a deep pot to 350°F (180°C). Carefully fry the arancini a few at a time, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve and enjoyServe the arancini warm — crispy on the outside, soft and flavourful inside, with that rich, cheesy filling melting in the middle.
