These delicious rice balls are a healthy remake of classic Italian arancini.
Thanks to USA Rice for sponsoring this post. I was asked to participate in the "#ThinkRice" campaign as a member of the Healthy Aperture Blogger Network.
If you've never had arancini before, then you must try this recipe! Arancini are Italian rice balls and they're one of those dishes that I have to order when I see them on a menu. These delectable bites are traditionally made with risotto, an Italian rice dish that has a rich, velvety taste and texture, but is a little time-consuming to prepare. The risotto is formed into a ball and can be stuffed with various treats like meat, cheese, raisins or pine nuts. Then the balls are coated in breadcrumbs and deep fried. The end result is delicious mouthful that's crispy on the outside with an ooey, gooey, cheesy center.
My Baked Spinach and Cheese Rice Balls are a great recipe to try at home because they're easier to make than traditional arancini and you can use any leftover rice that you have. Plus they're a lot healthier! So in honor of National Nutrition Month, I decided to perform a recipe resuscitation of Italian rice balls and make a lighter version of this classic dish.
Why are my rice balls healthier? First of all, they're baked in the oven instead of deep-fried. This cuts a significant amount of calories and fat. To make sure that they still get that nice crispy texture on the outside, I mix the breadcrumbs with a small amount of olive oil and bake them at a high temperature in the oven. If you still want even more crispiness, you can place them under the broiler for a few minutes at the end.
In addition, I make my rice balls with nutritious brown rice. I use U.S.-grown short grain brown rice in this dish instead of long grain rice because it has a texture that's closer to the white Arborio rice traditionally used in risotto. Not sure about the different types of rice that are available at the grocery store? Long grain rice has firm grains that stay fluffy and separate after cooking. It's great for dishes like pilafs, salads, casseroles, stir-fry and Southern favorites like jambalaya and gumbo. Medium and short grain rice cook up soft and tender and stick together more. They are better suited for dishes with a creamier consistency like risotto, rice pudding and sushi.
No matter what type of rice you're using, this grain packs a serious nutritional punch. U.S.-grown rice provides more than 15 essential vitamins and minerals including folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron and zinc. It's also budget-friendly and can form the foundation of many healthy meals as it pairs well with so many other healthy foods like seafood, lean protein, vegetables and even fruit. When you're at the grocery store, look for the "Grown in the USA Rice" logo on packages of 100% domestically grown rice. In addition to all of the nutritional benefits, when you eat U.S.-grown rice, you're also helping the environment by reducing food miles.
addition of an egg helps to hold the balls together. Since we're not using traditional risotto, which has a stickier consistency, the rice mixture won't hold together as well without it. I like to include a little pocket of mozzarella cheese in the center of the rice balls. It's a nice little surprise when you bite into one and get a bite of yummy, melted cheese.
crispiness of panko breadcrumbs and now you can often find whole wheat panic breadcrumbs in stores. If you can't find them, you can use a mixture of regular panko with whole wheat breadcrumbs.
Heat 1 ½ tablespoons olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook a few minutes until softened. Add the rice and stir until coated with the oil. Turn the heat up to high and add the wine. Cook until wine is almost completely reduced. Add the chicken stock and bring to a boil. Reduce to a simmer and cover. Cook until rice is cooked through, about 45 minutes. Stir in the spinach and Parmesan cheese. Season the mixture with salt and pepper to taste. Transfer the rice to a bowl and refrigerate a few hours or overnight. When the rice is cool, stir in the egg.
Mix the breadcrumbs, Italian seasoning, 2 teaspoons olive oil, ¼ teaspoon salt and 1/8 teaspoon pepper together in a bowl.
Form the rice mixture into medium sized balls, enclosing a cube of mozzarella in the center of each one. Roll each ball in the breadcrumbs, coating the entire surface.
Preheat the oven to 400°F. Place the rice balls on a baking sheet sprayed with olive oil. Bake in the oven 15-20 minutes until crispy on the outside. Remove from oven and cool slightly. Serve with marinara sauce on the side for dipping, if desired.
Yay! I hope they're a hit!
These look AMAZING! Can't wait to give them a try.
I've only seen arancini once before and iam so loving your healthier flavor packed version with that cheesy center!
I love arancini – made a batch for the USA Rice sponsored ReDux contest last year! So much fun to make – and eat. Love how you add the cheese cube in the middle like that!
As always, we're on the same page 🙂 Jessica, yours look so good!
i have not had arancini but i do always order kimchi rice balls at korean places..they sound so similar..i will have to try this asap.
Oooh, kimchi rice balls sound so good! Thanks Dixya!
Ooooh la la, these look AMAZING!
These look like such perfection! I've already got this recipe pinned to try dairy-free – we're BIG rice eaters in our house.
This look wonderful! Definitely going to make these with veg broth! My mouth is watering just looking at em! Thanks for the healthified version!
holy canoli this looks amazing! I've seen arancinis but never knew what they were called. I want to visit Italy now! I think the cheese makes it even better!
Thanks so much Natalie! I definitely order them every time they're on the menu- so good!