Baked arancini are golden, crisp rice balls with a soft, cheesy center and a tender, slightly creamy rice shell. The outside bakes up crisp without deep frying, while the inside stays moist from the Arborio rice and a melting cube of mozzarella. These are easy to make because the rice is cooked simply in chicken broth, mixed with a few pantry items, shaped around cheese, breaded, and baked — no frying required. Serve warm with a simple tomato sauce or a light green salad for a quick appetizer, snack, or cozy weeknight meal. If you like oven-baked snacks, you may also enjoy this apple-cinnamon German pancake for a sweet follow-up.
Why You’ll Love This Baked Arancini
- Oven-baked, not fried — less oil and easier cleanup.
- Creamy, slightly chewy Arborio rice that holds together around molten mozzarella.
- Simple, pantry-friendly ingredients you likely already have.
- Hands-on shaping, but mostly hands-off baking time.
- Great for feeding a crowd or making ahead and reheating.
- Flexible: add herbs or spices as optional tweaks without changing the base method.
- Crisp breadcrumb exterior gives contrast to the soft, cheesy center.
- Works as an appetizer, snack, or part of a main course.
What Is Baked Arancini?
Baked arancini are Italian rice balls made from cooked risotto-style rice, formed into balls, filled with cheese, coated in breadcrumbs, and baked until golden. They taste savory and cheesy, with a toasty breadcrumb crust and a soft, warm center. Because we use Arborio rice cooked in chicken broth, the rice is flavorful and slightly creamy on the inside. Baking rather than frying makes them lighter but still satisfyingly crisp outside. The vibe is cozy comfort food that fits weeknight dinners, party appetizers, or a casual brunch plate.
Ingredients for Baked Arancini
For the Base
- 2 cups Arborio rice
- 4 cups chicken broth
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 1/2 cup grated Parmesan cheese
- 2 eggs
For Breading
- 2 cups bread crumbs
- Olive oil for brushing
For the Filling
- 1 cup mozzarella cheese, cubed
To Serve (optional)
- Simple tomato sauce or lemon wedges (optional; not required by the recipe)
Ingredient Notes (Substitutions, Healthy Swaps)
- Arborio rice: This short-grain rice gives the creamy texture. Short-grain sushi rice can work in a pinch, but long-grain rice will be too dry and won’t bind well.
- Chicken broth: Use low-sodium broth to control salt. Vegetable broth works as a vegetarian swap.
- Eggs: Help bind the rice. For a lighter bind, you can use 1 egg plus 2 tablespoons of plain yogurt (optional).
- Parmesan: Adds savory depth. For a milder option use Pecorino or omit for a dairy-light version (note: flavor and texture will change).
- Breadcrumbs: Use panko for an extra-crispy crust or whole-wheat breadcrumbs for a heartier crust.
- Mozzarella cubes: Fresh mozzarella or low-moisture mozzarella both work. Smaller cubes melt faster and make serving easier.
Step-by-Step Instructions
Step 1 – Cook the rice
- In a saucepan, bring the 4 cups chicken broth to a simmer. Add 2 cups Arborio rice and cook, stirring occasionally, until al dente. Drain any excess liquid and let the rice cool.
- Visual cue: The rice should be tender but still have a slight bite (al dente) and not mushy.
Step 2 – Mix the seasoned rice
- In a bowl, mix the cooled rice with 1/2 cup grated Parmesan, 1/4 cup chopped parsley, salt and pepper to taste, and the beaten 2 eggs. Stir until well combined and the mixture is slightly sticky.
- Visual cue: The rice mix should hold together when pressed lightly between your fingers.
Step 3 – Form the arancini
- Take a small handful of the rice mixture, flatten it in your palm, place one cube of mozzarella in the center, then shape the rice around the cheese to form a ball. Repeat until all the rice and cheese are used.
- Pro cue: Keep your hands slightly damp to prevent the rice from sticking while you shape the balls.
Step 4 – Bread the balls
- Dip each rice ball in a beaten egg (you can use one of the original eggs if reserved) and then roll in 2 cups bread crumbs until fully coated.
- Visual cue: The exterior should be evenly covered in breadcrumbs with no bare rice showing.
Step 5 – Bake until golden
- Preheat the oven to 375°F. Place the breaded balls on a baking sheet, brush them lightly with olive oil, and bake for 20–25 minutes until golden brown.
- Pro cue: Rotate the baking sheet once halfway through cooking for even browning.
Pro Tips for Success
- Cool the rice well before mixing with eggs to avoid scrambling the eggs or creating a gummy texture.
- Use slightly sticky rice — if the mix feels too loose, add a tablespoon of breadcrumbs or extra Parmesan to help bind.
- Keep bowls of water nearby to wet your hands when shaping; that prevents sticking and makes smoother balls.
- Don’t overfill with mozzarella; a single small cube per ball melts best without exploding out.
- Brush with olive oil rather than drizzling to control the amount and ensure even browning.
- Let baked arancini rest 3–4 minutes before serving so the cheese inside firms slightly and isn’t dangerously hot.
- For even crispier crust, switch to panko breadcrumbs or give a light spray of oil before baking.
Flavor Variations
- Optional: Herb and lemon — add 1 teaspoon lemon zest and 1 tablespoon chopped basil to the rice mix for a fresh lift.
- Optional: Spicy kick — mix 1/2 teaspoon red pepper flakes into the breadcrumb coating.
- Optional: Mushroom and thyme — finely chop sautéed mushrooms and a teaspoon of thyme; mix a small amount into the rice (reduce mozzarella slightly if adding more filling).
- Optional: Cheese swap — replace the mozzarella cube with a small piece of provolone or fontina for different melt and flavor.
- Optional: Green pea center — add a few cooked peas inside with the mozzarella for color and texture.
- Optional: Gluten-free — use gluten-free breadcrumbs and ensure broth is GF certified.
Serving Suggestions
- Serve warm with a simple tomato sauce or marinara for dipping.
- Plate arancini atop a bed of lightly dressed arugula or mixed greens for a contrast in texture.
- Offer them as party finger food with toothpicks and a trio of dipping sauces (tomato, basil pesto, and aioli).
- Make a main course by pairing 3–4 arancini with a side salad and roasted vegetables.
- For brunch, serve with a lemony yogurt dip and a bright fruit salad.
- For a casual snack, place arancini in a warm serving bowl with grated Parmesan on top.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the rice and mix the base up to 24 hours in advance; store covered in the fridge. Form, bread, and bake when ready.
- Storage: Keep baked arancini in an airtight container in the refrigerator for up to 3 days.
- Reheating best practice: Reheat in a 350°F oven for 8–10 minutes until warmed through and crisp. Microwaving will warm faster but soften the crust.
- Texture changes: Refrigeration can firm the filling and slightly soften the breadcrumb crust; reheating in the oven restores crispness best.
Storage and Freezing Instructions
- Freezing pre-baked: You can freeze the formed and breaded arancini on a baking sheet (flash freeze) for 1–2 hours, then transfer to a sealed freezer bag for up to 2 months. Bake from frozen at 375°F for about 25–30 minutes, increasing time as needed until golden and heated through.
- Freezing after baking: Done but not recommended for best texture — the crust will soften more after thawing and reheating; opt to freeze before baking when possible.
- If you don’t want to freeze, prepare components ahead (cooked rice and filling) and shape/bread later for fresher texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~260 kcal | ~12 g | ~34 g | ~9 g | ~1.5 g | ~420 mg
Estimates vary by brands and portions.
FAQ About Baked Arancini
Q: My rice mixture is falling apart. What next?
A: Add one beaten egg or a tablespoon of breadcrumbs or Parmesan to help bind, and chill the mix 15–20 minutes before shaping.
Q: The inside is too wet or soggy. Why?
A: The rice may be overcooked or not drained well. Cook until al dente and let any excess liquid evaporate. Cool thoroughly before mixing.
Q: Cheese is leaking during baking. How can I prevent this?
A: Use a small, well-wrapped cube of mozzarella and seal the rice tightly around it. Let the formed balls chill 10–15 minutes in the fridge before breading and baking.
Q: Can I fry these instead of baking?
A: Yes, but frying is not required by this recipe. Frying gives a deeper crunch; if frying, do so in hot oil (350–370°F) until golden, and drain on paper towels.
Q: How many arancini does this recipe make?
A: Yield depends on ball size; expect roughly 10–14 small to medium arancini with the given quantities.
Q: Can I make these vegetarian?
A: Yes. Use vegetable broth instead of chicken broth to keep the recipe vegetarian.
Notes
- Use chilled rice for easier shaping and firmer balls.
- Smaller balls heat and crisp more evenly — aim for golf-ball size for quick, even baking.
- If you want a very even color, brush lightly with oil and rotate the sheet once during baking.
- Keep extra breadcrumbs in a shallow bowl at the ready for quick re-coating if any rice peeks through.
- Serve with warm sauce to keep the center molten when guests bite in.
Troubleshooting
- Bland flavor: Increase salt slightly or add more Parmesan to the rice mix; use a flavorful chicken or vegetable broth.
- Rice too mushy: Reduce cooking time next time; cook Arborio until al dente and cool completely before mixing.
- Balls fall apart while breading: Chill the shaped balls for 10–15 minutes in the fridge to firm up before egg-dipping and breadcrumb coating.
- Crust not crisp after baking: Bake a few extra minutes or finish under the broiler for 1–2 minutes (watch to avoid burning); brushing with a little more oil helps browning.
- Cheese not melted: Ensure the mozzarella cubes are small and bake until the center is warmed; slightly larger balls may need extra baking time.
- Excess oiliness after frying: If you fry instead of bake, keep oil temperature steady and drain on paper towels immediately.
Final Thoughts
These baked arancini are a simple, reliable recipe for a comforting bite that’s easy to make at home. The combination of creamy Arborio rice, salty Parmesan, fresh parsley, and melted mozzarella gives a classic flavor profile that’s flexible and crowd-pleasing. For another take on easy baked snacks and inspiration, check this Easy Baked Arancini – Oh My Veggies.
Baked Arancini
Ingredients
For the Base
- 2 cups Arborio rice Short-grain rice for creaminess.
- 4 cups chicken broth Low-sodium recommended.
- Salt and pepper to taste
- 1/4 cup chopped parsley Fresh for flavor.
- 1/2 cup grated Parmesan cheese For savory depth.
- 2 eggs Helps bind the mixture.
For Breading
- 2 cups bread crumbs Panko for crispiness recommended.
- Olive oil for brushing
For the Filling
- 1 cup mozzarella cheese, cubed Fresh or low-moisture.
To Serve (optional)
- Simple tomato sauce or lemon wedges Optional serving suggestions.
Instructions
Cooking the Rice
- In a saucepan, bring the chicken broth to a simmer. Add Arborio rice and cook until al dente. Drain any excess liquid and let the rice cool.
Mixing the Rice Mixture
- In a bowl, mix the cooled rice with grated Parmesan, chopped parsley, salt, pepper, and beaten eggs. Stir until well combined.
Forming the Arancini
- Take a handful of the rice mixture, flatten it in your palm, place a cube of mozzarella in the center, then shape the rice around it to form a ball.
Breading the Balls
- Dip each rice ball in a beaten egg and roll in bread crumbs until fully coated.
Baking
- Preheat the oven to 375°F. Place the breaded balls on a baking sheet, brush lightly with olive oil, and bake for 20–25 minutes until golden brown.