4 Serves
79 Mins
Cook the Arborio rice until tender and allow it to cool completely in a large mixing bowl.
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FilipinoVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
321 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
274 mg / 1,250 mgPotassium
329 mg / 4,700 mgSodium
880 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Shape the cooled rice into small balls, pressing a piece of mozzarella cheese into the center of each.
Dredge each rice ball in flour, dip into beaten eggs, and coat thoroughly with breadcrumbs.
Heat the cooking oil in a deep frying pot to 175°C.
Fry the arancini in batches until golden brown, then drain on paper towels and season with salt and pepper.
9
g48
g3
g
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Indian