Authentic home cooking from Italy, with US measurements. 
Rice Salad Arancini
Cold dishes are a must in the summer—spending less time at the stove is always better! But I can guarantee that serving these mini arancini, made as a creative way to use up leftovers, is totally worth it for a nice appetizer. I also used sweet and sour peppers for the #atuttavitamina challenge.
Rice Salad Arancini
Cold dishes are a must in the summer—spending less time at the stove is always better! But I can guarantee that serving these mini arancini, made as a creative way to use up leftovers, is totally worth it for a nice appetizer. I also used sweet and sour peppers for the #atuttavitamina challenge.
Open in Cookpad AppSteps
- 1
Drain the sweet and sour peppers and cut them into cubes. Add them to the rice salad you’ve already prepared to your liking.
- 2
I added one whole egg to help the mixture hold together, since rice salad rice has less starch.
- 3
Start forming the mixture into balls and roll them in breadcrumbs. For extra crunch, I coated them twice. Fry in plenty of sunflower oil.
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