4 Serves
100 Mins
Cook the rice until tender and allow it to cool completely in a bowl.
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FilipinoVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
274 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
286 mg / 1,250 mgPotassium
149 mg / 4,700 mgSodium
454 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
75 gAlcohol
0 g
Shape the cooled rice into small balls, pressing a piece of mozzarella into the center of each.
Dredge each rice ball in flour, dip into beaten eggs, and coat thoroughly with breadcrumbs.
Heat cooking oil in a deep-frying pot to 175°C.
Fry the arancini in the hot oil until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
9
g48
g3
g
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Indian