Sweet “arancini (rice balls)” – Arancine dolci


  • 3 cups water;
  • 3 cups dried (packaged) bread crumbs;
  • 4 cups Italian 00 flour;
  • 1 ½ cups Arborio rice;
  • 7 oz dark chocolate;
  • 1 cup granulated sugar;
  • ½  caster sugar;
  • 2 tablespoons of butter;
  • A cinnamon stick;
  • A grated Zeist;
  • A pinch of salt;
  • Vegetable oil, for deep frying;


Prepare a fumet, by cooking for 15 minutes in 3 cups of water the cinnamon, grated Zeist and caster vanilla sugar. In a non stick pan toast the rice with the butter, and simmer it with the fumet until reduced it.

Add granulated sugar, going on mixing slowly with a wooden spoon; after cooking, put the rice in a dinner plate and wait until it is cool.

When rice is cool, use wet hands to shape the rice into a ball. Press your thumbs into the centre of the ball to make an indent. Place a piece of chocolate in the indent, then mould the rice around the chocolate to enclose. Dip the balls in a creamy mixture of water and flour and then into the bread crumbs. After rolling balls, deep- frying Arancini in hot oil, turning occasionally until golden. Put them on a paper towel to drain. When Arancini are cool, roll in the granulated sugar and serve them.

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