How to Make Arancini with a Mould: Rice, Shaping, Coating & Frying

Choosing the rice

Arancini need a round-grain rice with plenty of starch, so the grains hold together without turning to mush. In Italy you can buy rice made for arancini. In Australia, Carnaroli or Arborio are the best choices. The variety matters more than the brand.

Don't rinse the rice. The starch you would wash away is what gives the arancini their strength.

Cooking method

We use the absorption (pilaf) method: measure all the liquid at the start and let the rice soak it up. It's far more reliable than boiling the rice or cooking it like a risotto. Allow about 2.2 parts liquid to 1 part rice.

1. The rice

1. Bring to the boil. Put the stock, butter, saffron and salt in a wide pot and bring to the boil.
2. Cook by absorption. Tip in the rice, stir once, then cover and cook on the lowest heat for about 15–18 minutes, until all the liquid is absorbed and the rice is just al dente. Don't stir it like a risotto.
3. Cool it quickly. Stir through the grated cheese if using, then spread the rice in a thin layer on a large tray and leave it to cool. For the easiest shaping, cover and chill it for 3–4 hours or overnight.

Tip: Keep egg and fresh cheese out of the rice. Rice that is dry and cool releases cleanly from the mould. If it sticks, add a little more butter next time.

Common problems

1. It sticks to the mould. The rice is too warm or wet, there is egg or fresh cheese in it, or there isn't enough butter. Cool and chill the rice well. In a pinch, lightly oil the mould.
2. It falls apart. The rice is still too warm and damp. Spread it thinly, let it dry, then chill it for a few hours.
3. It splits in the oil. The filling is too wet, the arancini weren't chilled before frying, or the oil wasn't hot enough.

2. Choosing a filling

Any thick, cold filling works: ragù, ham and béchamel, spinach and cheese, vegetables, seafood or even sweet ricotta. Browse our other arancini recipes for ideas.

3. Shape with the mould

1. Fill the base. Pack the base of the Arancini Mould Punta Slim 160 g with rice and press it in firmly with a teaspoon.
2. Make the hollow. Fit the ring on top and push the plunger down to make a deep pocket for the filling.
3. Add the filling. Spoon or pipe in the filling, pressing it down so each arancino is generously filled. Leave about 2 cm free at the top.
4. Seal it. Cover with a thin layer of rice and press it closed with the flat end of the plunger.
5. Turn it out. Lift off the ring, turn the mould over and let the arancino drop out.
6. Firm it up. Put the arancini in the freezer for 1–2 hours (or the fridge for 3–4 hours) so they hold their shape when coated and fried.

Tip: No mould? Cup some rice in your palm, press a well in the middle, add the filling, cover with more rice and roll it closed. A mould gives every arancino the same shape and a far more generous filling.

Choosing a mould: the Punta Slim makes the cone-shaped arancino of Catania, the Round Slim makes the round arancina of Palermo, and the 3-shape set adds pyramid and cylinder shapes for supplì and croquettes. For bigger batches, the Professional series moulds are built for daily use.

4. Coat and fry

1. Make the batter. Whisk the flour, cold water and egg (if using) into a smooth, thick batter. Some cooks skip the batter and use beaten egg, or just breadcrumbs, but a batter gives the crispest crust.
2. Coat. Dip each one in the batter, let the excess drip off, then roll it in the breadcrumbs, pressing gently so they stick.
3. Heat the oil. Heat the oil in a deep, heavy pot or fryer to 180–190 °C. Use a frying thermometer, or drop in a few breadcrumbs: they should sizzle straight away.
4. Fry. Fry two or three at a time for 4–5 minutes, turning, until deep golden all over.
5. Drain and rest. Drain on paper towel and rest for 5 minutes before serving. The centre stays very hot.

Tip: Don't crowd the pot. Too many at once cools the oil, and the arancini soak up oil and can split.

Which oil?

Fry at 180–190 °C. Many vegetable oils start to smoke below that, so use peanut oil or light olive oil. If the oil isn't hot enough, it soaks into the arancini and they break up.

Make it your own

Everyone makes arancini a little differently, and every Sicilian family will tell you theirs is the right way. Use this recipe as a starting point and adjust it to suit your taste: more or less cheese, a different filling, saffron or no saffron, round or cone-shaped.

Once you've mastered the basics, try different shapes and fillings from our arancini recipes. Write down what you changed so your next batch turns out just the way you like it.