Pizza Arancini

Ingredients

• 4 cups cooked Riceland Long-Grain White Rice (cooled completely; day-old is best)
• 2 large eggs
• 1/2 cup grated Parmesan
• 1 cup mozzarella (low moisture), shredded
• 1 cup breadcrumbs (plus more for coating)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup mini pepperoni or diced pepperoni
• 1 cup mozzarella cubes
• 2 tbsp pizza sauce per 8-10 balls (just enough to coat pepperoni, not too wet)
• Optional add-ins: sautéed bell peppers, mushrooms, or fresh basil

Method

1. In a large bowl, combine cooked rice, eggs, Parmesan, mozzarella, breadcrumbs, salt and pepper.
2. Mix until cohesive and sticky - add more breadcrumbs as needed to form firm balls.
3. Coat pepperoni in a small amount of sauce.
4. Place 1 cube of mozzarella in the center, add pepperoni mixture around it, and wrap with rice.
5. Roll in breadcrumbs.
6. Fry at 350°F for 3-4 minutes OR bake/air-fry at 400°F for 12-15 minutes (sprayed with oil).

Serve With

• Warm marinara for dipping
• Parmesan sprinkle + basil