Rice is undoubtedly the main component of arancini, so it is important to choose it carefully and cook it properly to obtain an excellent final result.
The rice for arancini must in fact be a round bean and contain a fair amount of starch to allow tying, but it should not be overcooked or excessively sticky.
In some areas of Italy the variety of specific rice is on the market "For arancine" (Scotti rice for arancini for example), ideal for this type of preparation. Where it is not possible to buy this type, they can mix Rome rice and original rice in equal measure to get a very similar result.
There are various schools of thought about cooking rice: some cook it as if it were a risotto and those who boil it in plenty of salted water.
The recommended technique is instead that of "pilaf" rice, ie boiled rice with cooking by absorption: by putting the correct amount of broth at the beginning, you will get the right consistency and the ideal cooking degree without the risk of running into mistakes.
The right consistency for the mold
It is important to do to dry good rice during cooking. It should not be too hot or too wet, or it could stick to the mold.
We also recommend avoiding the use of egg and fresh cheese in the rice mixture.
Ingredients for rice:
- 1 Kg of rice (we usually use 500 gr of the Roma variety and 500 gr of Originario)
- 2.2 liters of vegetable broth
- 2 bags of saffron
- 20 grams of salt
- 150-200 grams of butter
With these doses about 25 arancini of 160 grams come out.