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This brown rice arancini is the perfect way to use up leftover rice for a quick appetizer or light meal.
I cook for two and test a lot of recipes. This means I end up with a lot of leftovers. Especially grains like brown rice. Brown rice is healthy and goes with a lot of things and takes a bit to cook, so making a double batch seems like a no-brainer.
There are lots of ways to use it up. Grain bowls are one of my favorites, but I recently made some arancini. This may be a new favorite.
If you’re not familiar, arancini are typically made with risotto, so this isn’t exactly authentic. But these are filled with cheese, rolled in breadcrumbs, and fried to a crisp golden brown.
I added some finely chopped onions, garlic, and a few seasonings in addition to an egg. But if your rice already has some of these things, you can skip these additions. Rolling in panko breadcrumbs makes them extra crispy and golden brown.
One thing to note — I used short grain brown rice. Short grain rice is stickier and will hold together much better than long grain. You may be able to use long-grain, but you might want to add an extra egg to get it to hold better.
For frying, I used my cast iron skillet and shallow fried these in avocado oil. You can use any high smoke oil that you like.
For serving, I served these with salsa and sour cream because I thought the flavors went well with the seasonings I chose. But hot sauce, marinara, or even ranch would work.
Like most fried things, serve these immediately. If you are making a lot, you can keep them crisp in a 200-degree oven. Use a rack to promote airflow and they will stay crispy until you are ready to serve.
Cheddar and Brown Rice Arancini
These easy brown rice Arancini are delicious way to use up leftover rice. Perfect for snacking, entertaining, or as a decadent side dish.