Arancini are rice balls famous in Sicily. They are made from leftover rice and risotto. The center is traditionally filled with a bit of ham and cheese or a ragu of meat and vegetables. The large fist size balls are breaded and deep fried. It’s a fast food you can pick up at a take away or order at a restaurant . We tried the traditional and gourmet varieties in Sicily this past spring. The gourmet type can be filled with anything from shrimp to pistachio!
Arancini from Palermo filled with ham and melted soft cheese. Notice the saffron color of the rice. 
These Arancini are filled with a ground meat and vegetable ragù.
I made Cajun Dirty Rice this week and had a lot of leftovers, so my husband was inspired to make Arancini!
First he molded a snowball size ball of Dirty Rice by taking a handful of rice in one hand and then placing a tablespoon of chopped andouille sausage in the middle of it. Then he took another handful of rice to combine with the first to make a ball.
Rice balls ready for the bread coating
Arancini ready to bake instead of frying
Next he rolled them in 3 layers
1st: rolled in flour
2nd: rolled in beaten egg
3rd: rolled in Panko breadcrumbs
Next he placed them on a baking sheet lined with a rack
Finally he sprayed them with olive oil
Baked at 350 for 40 minutes
Voila!
nina in the kitchen 