Cheesy Baked Arancini
Recipe type: Appetizer
Serves: 12
Cheesy Baked Arancini is healthy and delicious. It's finger food at its finest — perfect for your game day spread.
  • ½ cup brown rice
  • 1 cup water
  • ¼ cup Gallo Family Vineyards Riesling
  • ½ cup parmesan cheese, grated
  • freshly ground black pepper
  • 1 cup shredded mozzarella
  • ¼ cup white whole wheat flour
  • 2 large egg whites
  • 1 cup panko bread crumbs
  1. Preheat the oven to 375º.
  2. Place rice in a food processor and pulse on and off until it is broken up into smaller pieces.
  3. Fill a large sauce pot with water and wine and bring to a simmer. Add the rice and cook on medium heat, covered, until all of the liquid as been absorbed.
  4. Once the rice is cooked, mix in the parmesan and mozzarella cheese and season with salt and pepper. Keep in the freezer to cool for about 5 minutes.
  5. Remove the mixture from the freezer and form the rice into 12 equal-sized balls. Immediately place the rice balls back in the freezer for another 2 or 3 minutes.
  6. While the rice balls are in the freezer, set up your breading station with 3 shallow bowls.
  7. Fill one with flour, one with egg whites and one with panko bread crumbs.
  8. Coat the balls, one at a time, starting with the flour. The dip them in the egg whites and coat evenly, then roll the ball in panko.
  9. Place each finished ball onto a baking sheet lined with parchment paper or a silicone baking mat.
  10. Bake for about 10 minutes. Use a spatula to turn each ball onto its other side and continue baking another 5-6 minutes or until they are crisp.
  11. If they have not reached your desired level or brownness, place under the broiler for 2-3 minutes. But make sure to watch carefully so they do not burn!
  12. Serve warm.
Inspired by Rocco DiSpirito's Unfried Rice Balls:,,20668216,00.html
Recipe by Take A Bite Out of Boca at