The lightest, fluffiest Arancini you will try! All thanks to granny who gave us her recipe to share with you all.
Granny’s Gluten Free Arancini Balls
- Chopping Board
- Chopping Knife
- Stirring utensil
- Measuring Utensils: 1/2 cup, 1/4 cup, a cup, 1/4 tsp, tbsp, tsp
- Kitchen Scales
- Baking Tray
- Baking Paper
- 1/2 cup long grain rice
- 30 grams butter
- 1 small onion
- 1/4 cup dry white wine
- 1 cup hot water
- 1 chicken stock cube
- 1/4 tsp turmeric
- 1 tbsp parmasan
- 2 eggs
- 1/4 cup mozzarella cut into small cubes (roughly 1cmx1cm)
- 1/4 cup Sweet potato cut into small cubes (roughly 1cmx1cm)
- 1 cup dry bread crumbs
Make your rice mixture
- Melt half your butter (15g) in your pan over medium heat. Then add chopped onion. Sautee until translucent.
- Add the rice and coat with butter.
- Add wine, half of the hot water, turmeric and the chicken stock cube. Stir to combine and bring to a boil. Add the other half of the water when nearly all the liquid has been absorbed. Keep stirring until barely any liquid is left and take off the heat. You don't want it to be too sloppy.
- Stir in the parmesan and the other half of the butter (15g). Cover and allow to cool to room temperature.
- Beat eggs with a fork and mix through your rice mixture evenly. Put in the fridge to rest for at least an hour (this will help the mixture stick together when rolling).
Prep your fillings
- Cut your motzerella and sweet potato into 1 cm cubes (approx 10 of each). Pre cook your sweet potato. Do this by baking the little cubes at 180°C for about 10-15 minutes or until soft.
Roll and fry your Arancini
- After you have let the rice mixture set in the fridge it will now be ready to roll. Cup your hand and sprinkle dry bread crumbs into your hand (this prevents the rice mixture from sticking to your hand), take a tablespoon of rice mixture on top of the breadcrumbs in your hand. Place your chosen filling in the middle and put another tablespoon of rice mixture on top. Shape into a ball and coat in breadcrumbs. (See notes for picture demonstration).
- Fill your saucepan with just enough oil to fully submerge your balls (about 2 inches). Heat on medium. Test to see if your oil is ready by dropping a pinch of rice mixture into the oil, if it rises to the surface and bubbles your oil is ready. Cook aranchini balls until deep golden brown (about 4-5 minutes), this gives the cheese inside of the balls to melt. Serve fresh and hot.
How big should your cheese and sweet potato cubes be – How to roll your Aroncini –