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Naples Style Rice Croquettes (Arancini)

Naples Style Rice Croquettes (Arancini)

This is an elegant Italian dish. The round shape is so cute!!

Ingredients: 2 servings

Plain cooked rice
1 rice cooker cup's worth (180ml uncooked)
Chicken thigh meat
50g
Green beans
3-4
Onion
1/4
Carrot
1/4
Soup stock cube
1
White wine
3 tablespoons
Tomato ketchup
as needed
Easy melting cheese
1 slice
Plain flour
as needed
Egg
1
Panko
as needed
Canned tomatoes
200g
Garlic
1 clove
Bay leaf
1

Steps

1. Mince onion, carrot and green bean into 5mm cubes.
2. Heat a pan with olive oil and saute the chicken and the vegetables.
3. Dissolve the soup stock cube in 50ml hot water. Add the half of soup stock to the pan.
4. Add the rice. Add tomato ketchup and white wine, and season with salt and pepper.
5. Transfer to a bowl and let it rest in the refrigerator for a while.
6. Slowly heat a pan with sliced garlic and olive oil over low heat.
7. Add the canned tomato, the rest of the soup stock (the remaining from step 3), bay leaf, and simmer. Season with salt and pepper.
8. Make round rice balls with the rice from step 5. Tear the cheese and stuff in the center of the rice ball.
9. Coat it in the order of flour, egg, and panko.
10. Put in the oil slowly one by one. The inside is already cooked so deep fry on high heat to brown.
11. When the surface is golden brown, transfer to a serving plate.
12. Pour on the sauce from Step 7 and it's done!!

Story Behind this Recipe

I tried to remember the rice croquettes I tasted at an Italian restaurant and made this.