Indian-Style Arancini (Fried Rice and Cheese Balls)

I adore what I call "little bites" or what others might call tapas or appetizers that might make up the better part of a small meal, especially an occasional deep-fried creation for those times when I want to indulge. One of my favorite little bites on the occasion that I find myself at an Italian restaurant is arancini, little balls of rice that are stuffed commonly with mozzarella cheese, coated with breadcrumbs, deep-fried, and often served with a tomato sauce. On the other hand, I'm likely to frequent Indian food where little bites might consist of samosas or pakoras.

Wanting the best of both worlds, I've combined the idea of creamy Italian deep-fried rice and cheese balls with Indian seasonings served with a tomato chutney in this fusion-style recipe. They are so satisfying that it more than makes up for the effort and time to put these together. Soft and creamy on the inside with a delightful crispy exerior, be sure to serve with the recommended tomato chutney for the whole culinary experience. I daresay that these spiced rice balls are an elevation above the already delicious Italian version. These are also perfect for special occasions and a fine addition to an appetizer platter.

Note that you will need to plan ahead by having leftover cooked white rice and making sure that you prepare the arancini mixture at least 1 1/2 hours before frying (during which time you can make the chutney). On those rare occasions when I do deep-fry foods, I always choose avocado oil over seed oils for a healthier option. It is safe for heating to high temperatures.

Indian-Style Arancini (Fried Rice and Cheese Balls)

Recipe by Lisa Turner
Cuisine: Indian-Italian fusion
Published on August 20, 2025

Crispy golden seasoned rice balls stuffed with creamy mozzarella cheese and served with an Indian-style tomato chutney

Preparation: 40 minutes
Cooking time: 1 hour + 2 hours resting time

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Arancini:

1 tablespoon ghee or oil
1 teaspoon cumin seeds
>1/2 onion, finely chopped
1 clove garlic, minced or crushed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/2 teaspoon sea salt
2 cups vegetable stock or water
3 cups leftover cooked white rice (basmati or jasmine)
1/4 cup whole milk
1/4 cup shredded mozzarella cheese
fresh cracked black pepper to taste
3 oz (85 g) mozzarella cheese, cut into 18 1/2-inch cubes
1/2 cup flour
2 large eggs, lightly beaten
1 cup breadcrumbs, or as needed
avocado oil for frying

Arancini"

1 tablespoon ghee or oil
1 teaspoon cumin seeds
1/2 onion, diced
1 clove garlic, minced or crushed
1-inch fresh ginger, minced or grated
2 fresh red or green chilies, seeded and finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon amchoor (dried mango) powder
2 teaspoons garam masala
1/4 teaspoon ground cayenne
14 oz (400 mL) can diced or crushed tomatoes
2 tablespoons coconut or brown sugar
1/4 cup white wine vinegar
1 teaspoon sea salt

Instructions:

To make the arancini, start by heating the ghee or oil in a large saucepan over medium heat. When hot, add the cumin seeds and stir for a minute. Add the onion and sauté for 5 minutes, until soft and translucent. Add the garlic, cook for another 30 seconds, and then add the turmeric, cumin, coriander, cayenne, and salt.
Pour in the stock or water and leftover rice. Bring to a simmer over medium heat and stir frequently, until most of the liquid is absorbed, about 5 minutes. Now stir in the milk, grated shredded cheese, and black pepper. Cook until the liquid is absorbed and the rice is the consistency of a risotto, about 2 to 3 minutes.
Spread the rice mixture onto a baking sheet lined with parchment paper. Let cool at room temperature for 40 minutes. Cover with plastic wrap and refrigerate for at least an hour or overnight.
To make the chutney, heat the ghee or oil in a medium saucepan over medium heat. When hot, add the cumin seeds and cook for 1 minute, until the seeds darken a few shades. Now add the onion and sauté for 5 minutes, until soft and translucent. Add the garlic, ginger and chilies and stir for another minute. Stir in the turmeric, amchoor powder, garam masala, and cayenne and then add the tomatoes, sugar, vinegar, and salt. Bring to a low boil, reduce the heat to medium-low, cover, and cook until thickened, stirring often—about 15 minutes. remove from heat and set aside in a small serving bowl.
Return to the arancini. Divide the rice mixture from the baking into 18 pieces. Roll each piece into a ball and press a cube of the cheese into the middle, sealing it up into a round ball. Return the rolled balls to the refrigerator for another 20 minutes.
To cook the balls, heat a few inches of oil over medium heat in a medium saucepan to 350°F.
Put the flour in small bowl, and the egg in another small ball, beating lightly, and the breadcrumbs in another. Roll each ball in the flour, then into the egg, and then into the breadcrumbs. Fry the balls in batches for about 5 minutes until golden and crispy. Remove with a slotted spoon and transfer to plates or a baking sheet lined with paper towel, then repeat the next batch until all the balls are cooked.
Serve warm with tomato chutney. Leftover rice balls can be reheated in an oven wrapped in foil.