Tomato Basil Arancini

Name: Tomato Basil Arancini
Prep time: 30 min
Total time: 45 min
Yield: Servings: 12-14 large arancini
Cuisine: United States
Ingredients: ½ cup sun-dried tomatoes from oil (about a 7-ounce jar); 3 cups cooked rice (medium grain works well); ½ teaspoon kosher salt; 1 tablespoon oil from sun-dried tomatoes; 1 cup lightly packed minced fresh basil; 1 teaspoon red pepper flakes; 1 cup all-purpose flour; 3-4 ounces manchego or other semi-hard cheese; 1½ cups bread crumbs; 3 large eggs, whisked; 1 teaspoon each salt and pepper; 2 quarts vegetable or canola oil for frying

Preparation info

Servings:
12-14
large arancini

Difficulty
Easy
Ready in
45 min

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

Arancini, stuffed and fried rice balls, are traditionally made with leftover risotto, but there’s no rule I’ve read that says you have to make them with risotto. I make them with all kinds of leftover rice. The key is to make sure that your rice is sticky enough to hold together, which might require adding a bit of extra liquid to it.

Ingredients

3 cups cooked rice (medium grain works well)
½ cup sun-dried tomatoes from oil (about a 7

Americas
United States
Dinner
Vegetarian
Microwave

Method

If your rice is very dry out of the fridge and has a crunchy texture, microwave it for 30 seconds with two tablespoons of water to loosen it up and make it easier to shape.
Chop sun-dried tomatoes very finely and stir into cooked rice. Add minced basil, red pepper flakes, salt, and 1 t