We are in love with these Gluten-Free Arancini, and you will be too once you see how easy they are to make. Eat them plain, or dip them in marinara sauce, either way they are scrumptious.
My husband begged me for months to make gluten-free arancini. I had made a few attempts with gluten-free bread crumbs, but I couldn’t get the crunchy outside I was looking for.
We had our first arancini almost ten years ago on a trip to Rome and have been dreaming of them since going gluten-free.
If you’re not familiar with aranchini’s, they are basically cheesy rice balls, coated in bread crumbs, and fried. They should be flavorful, and not dry.
There are two important parts to gluten-free arancini: the inside (and making sure it doesn’t dry out) and the crunchy outside.
You want to use sticky rice for the inside, so they hold together when frying, and you want to use a good crumb coating for the outside, so it doesn’t get soggy.
Corn Flake Crumbs or gluten-free bread crumbs work perfect for the outside.
They didn’t burn, and they stayed crunchy, even after a couple of days leftover in the refrigerator.
I’ll be honest, it took me a long time to attempt to make these. I was afraid they’d fall apart, or worse, they would turn into a soggy mess.
This recipe is super simple, and fail proof.
Just make sure when you make your rice-balls to squeeze the rice tight before you shape them, to help them hold together.
Pair them with Gluten Free Baked Mozzarella Sticks from My Gluten-Free Miami and impress your guests.