Posted October 18, 2019 05:05:23I have been cooking these arancinini for some time and I am still not satisfied with how they turned out.
The texture of the rice wasnt quite right and the flavour wasn’t quite right either.
I think they were better left to soak in the marinade for a couple of days before eating.
So, after a couple hours of chopping and washing the aracini I decided to take the whole thing out for some light brown pasta, rice and arancino rice.
I went ahead and baked them.
The arancins were a bit more crisp than the regular rice, so I added some parmesan and a pinch of pepper.
The result was a really tasty and crispy pasta that would make you want to make a big batch.
The rice and rice aracinini turned out perfectly cooked and very soft and fluffy.
I made the rice and pasta with a few other recipes from the blog.
So you can enjoy the rice with a side of salad or just eat them on their own with the sauce on the side.
If you’re craving some arancinian goodness, you can add some basil, a pinch or a splash of olive oil and a sprinkle of parsley for a kick.
Or you can also enjoy the arasciini with some arugula, roasted pepper and olives and cheese on their side.