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    Imported Gustare Vita products bring authentic Italian quality to these fried rice balls.

    Watch how to make Arancini on this episode of Cin Cin to Italian on HSTV. 

    Recipe Tags

    Servings and Ingredients

    Serves 8
    12 c. water
    1 tbsp. Hy-Vee salt
    4 c. Hy-Vee Arborio rice
    1 (10-oz.) pkg. frozen Hy-Vee fresh steam peaslled fresh green peas
    Hy-Vee vegetable oil, for frying
    2 c. Gustare Vita tomato basil pasta sauce
    2 c. Gustare Vita Italian bread crumbs
    1 c. Soirée grated Parmesan cheese, plus additional for garnish
    ¼ tsp. Hy-Vee black pepper
    6 Hy-Vee large eggs
    Lemon zest, for garnish
    Fresh basil, for garnish

    Things To Grab

    • 6-qt Dutch oven or large heavy saucepan
    • Small saucepan
    • Large bowl
    • 2 medium bowls
    • Slotted spoon
    • Paper towels
    • 8 shallow serving bowl
    • Hy-Vee nonstick cooking spray


    1. Combine water and salt in a 6-qt. Dutch oven; bring to a boil. Stir in rice. Reduce heat to medium-low. Cover and simmer for 18 to 22 minutes or until desired doneness. Cool completely; refrigerate overnight or until cold.

    2. Cook peas according to pkg. directions. Toss together cold rice and peas in a large bowl to combined. Lightly coat your hands with nonstick spray to prevent sticking. Roll into 32 (2-1/2-in.) tightly packed balls, using a rounded 1/3 cup rice mixture for each. Set aside.

    3. Heat 2-in. vegetable oil to 375 degrees in Dutch oven or large heavy saucepan suitable for deep-fat frying. Meanwhile, warm pasta sauce in a small saucepan over low heat.

    4. Combine bread crumbs, Parmesan cheese and pepper in a medium bowl. Whisk together eggs in another medium bowl. Dip rice balls, one at a time, into egg and then roll in bread crumb mixture to coat. 


    5. Fry coated rice balls in hot oil, a few at a time, for 3 to 4 minutes or until golden brown, turning frequently. Drain on paper towels.

    6. To serve, divide pasta sauce among 8 shallow serving bowls; add fried rice balls. Garnish with additional Parmesan cheese, lemon zest and basil, if desired.