Baked Rice Croquettes

Baked rice croquettes are a lighter and less demanding version in terms of frying compared to the classic Sicilian arancini. Here’s how to prepare them:

Ingredients

• 250 g of Arborio or Carnaroli rice
• 500 ml of vegetable or chicken broth
• 100 g of grated Parmesan cheese
• 2 eggs
• 100 g of mozzarella, cut into cubes
• 150 g of breadcrumbs
• Salt to taste
• Pepper to taste
• Nutmeg (optional)
• Butter or olive oil for greasing the pan

Preparation

1. Preheat the oven to 200 °C.
2. In a large pot, cook the rice in the broth following the package instructions until it is al dente. Make sure the rice stays fairly dry and creamy.
3. Once cooked, turn off the heat and let the rice cool down slightly.
4. Add the Parmesan, a bit of salt, pepper, and a pinch of grated nutmeg. Mix everything well.
5. Add one egg and mix again to blend the mixture.
6. Wet your hands with a little water to prevent the rice from sticking. Take a portion of rice, flatten it in your hand, and place a cube of mozzarella in the center.
7. Close the rice around the cheese forming an oval croquette or a ball.
8. Dip each croquette first in the slightly beaten egg and then in the breadcrumbs, making sure the breading sticks well.
9. Arrange the croquettes on a buttered baking sheet or one lined with parchment paper and lightly greased with olive oil.
10. Bake for about 20-25 minutes or until the croquettes are golden and crispy, turning them halfway through if necessary.

Once ready, let the croquettes rest for a few minutes before serving.

Curiosity

This baked version of rice croquettes is a great way to get a crispy and tasty dish while reducing the use of oil. Moreover, the possibility to vary the filling makes this dish extremely versatile: you can use different types of cheese, add chopped vegetables, or even bits of cured meats to further enrich the taste.