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Arancini-Inspired Baked Stuffed Rice Balls with Leftover Rice and Olives

  • EspaƱol
Portions: 4 portions

Calories: 362kcal

These cheesy baked stuffed rice balls with olives is a fancy way to recycle leftover rice! These arancini-inspired baked stuffed rice balls will be the new stars of your appetizer platter, and are easy and quick to make. The recipe include a scrumptious tomato dipping sauce.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Baked rice balls

Why I ā¤ļø it

I am one of those people who can't find enough ways to eat olives. They make an amazing, simple-yet-refined part of an appetizer array. Imagine how much better they are wrapped in cheesy stuffed rice balls, and dipped in a flavorful tomato dip.

Surprise your guests with these baked arancini rice balls, they're creamy inside, very crispy on the outside (reminds me of Dominican concon).

Baked stuffed rice balls recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn now to make these easy, cheesy, baked stuffed rice balls with leftover rice and a few ingredients. Inspired on the Italian Arancini, this recipe does not require frying.

Course: Appetizer
Inspiration: Italian
Category: baked arancini, baked rice balls, rice with olives
Author: Clara Gonzalez

Prep Time5 minutes mins
Cook Time25 minutes mins

Utensils and tools

  • Medium saucepan
  • Baking sheet
  • Silicone liner or parchment paper
  • Oven
Baked stuffed rice balls
Baked stuffed rice balls

Ingredients

For the tomato sauce

  • 2 cup large tomato, peeled, seeded and chopped (about 4 large tomatoes)
  • ½ teaspoon sugar (white, granulated)
  • 1 tablespoons olive oil
  • ½ teaspoon oregano (dry, ground), crushed
  • 1 garlic cloves, crushed
  • ½ teaspoon salt, or to taste

For the rice balls

  • 2 cup leftover cooked white rice
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole or skim)
  • 1 cup grated Parmesan cheese, divided
  • 8 pitted green olives

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Prepare the sauce

To prepare the tomato sauce, in a saucepan, heat the olive oil over medium-low heat. Once heated, stir in tomatoes, garlic, and oregano, add the sugar and ½ cup of water.

Once heated through, lower heat and simmer covered until you obtain a thick (chunky) sauce. Season with salt to taste. You should obtain about 1 ½ cup of sauce. Remove from the heat, and set it aside.

Step 2: Combine

While the sauce is boiling, start to make the rice ball by combining rice, flour, milk and ½ cup of water in a medium saucepan.

Heat and simmer over very low heat, until almost all the liquid has evaporated. Mix in ¼ of a cup of Parmesan (set aside the rest) and cook stirring until it turns into a very thick mix. Remove from the stove and cool to room temperature.

Step 3: Heat the oven

Heat oven to 450 ĀŗF [230 ĀŗC].

While the oven is preheating, place the rice mixture on the clean counter or cutting board, and knead pressing for a minute to make it into a more compact mixture.

Step 4: Make the balls

To make the balls, place 2 tablespoons of the rice mixture on your hand and flatten, place an olive in the center and wrap the rice around it, shaping into a ball. Squeeze to make sure there are no cracks.

Coat the ball with the remaining Parmesan, and squeeze them to make sure the cheese sticks. Repeat to form 7 more balls. Place on a baking tray lined with a silicone liner or parchment paper.

Step 4: Bake

To cook the rice balls, bake in the preheated oven until the balls turn golden brown (15-20 mins).

Once browned, remove from the oven. Let them cool slightly before serving. Serve alongside the tomato sauce.

Top tips

Yield

The recipe yields 8 balls of slightly smaller than an egg, you can double the ingredients to make 16 if you wish.

Making ahead and storing

You can also make them and refrigerate or freeze right before baking, and bake soon before your guests arrive you wish.

Serving suggestions

I have served these baked Italian rice balls with a Mediterranean-inspired tomato sauce, but you can try other dips and see if you like the combination, my personal preference, aside from this tomato sauce, is an aioli.

Baked rice balls
Baked rice balls

Variations

If you do not want to stuff them with olives, these rice balls are quite nice just on their own, or you can stuff them with a small cube of mozzarella too.

If you're looking for another rice bite-size rice dish, then check out onigiri.

Nutritional information

Calories: 362kcal - Carbohydrates: 56g - Protein: 12gFat: 9g - Saturated Fat: 4g - Cholesterol: 15mg - Sodium: 546mg - Potassium: 258mg - Fiber: 2g - Sugar: 4g - Vitamin A: 625IU - Vitamin C: 6.9mg - Calcium: 268mg - Iron: 0.9mg

FAQs

How to make baked rice balls with leftover rice?

These baked rice ball with leftover rice are made by cooking the leftover rice again with milk, flour and parmesan cheese to make the rice sticky enough to form balls, then baking them.

How to make crunchy baked rice balls?

These rice balls are baked coated with parmesan cheese, which helps bind them, but also contributes to the crunchy crust it forms after baking.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

Print

Arancini-Inspired Leftover Rice Baked Stuffed Rice Balls

Ingredients

For the tomato sauce

  • 2 cup large tomato peeled, seeded and chopped (about 4 large tomatoes)
  • ½ teaspoon sugar white, granulated
  • 1 tablespoons olive oil
  • ½ teaspoon oregano (dry, ground), crushed
  • 1 garlic cloves crushed
  • ½ teaspoon salt or to taste

For the rice balls

  • 2 cup leftover cooked white rice
  • 2 tablespoons all-purpose flour
  • 1 cup milk whole or skim
  • 1 cup grated Parmesan cheese divided
  • 8 pitted green olives

Instructions

Step 1: Prepare the sauce

  • To prepare the tomato sauce, in a saucepan, heat theĀ olive oilĀ over medium-low heat. Once heated, stir inĀ tomatoes,Ā garlic,Ā andĀ oregano, add theĀ sugarĀ and ½ cup ofĀ water.
    Once heated through, lower heat and simmer covered until you obtain a thick (chunky) sauce. Season with salt to taste. You should obtain about 1 ½ cup of sauce. Remove from the heat, and set it aside.

Step 2: Combine

  • While the sauce is boiling, start to make the rice ball by combiningĀ rice,Ā flour,Ā milkĀ and ½ cup of water in a medium saucepan.
    Heat and simmer over very low heat, until almost all the liquid has evaporated. Mix in ¼ of a cup of Parmesan (set aside the rest) and cook stirring until it turns into a very thick mix. Remove from the stove and cool to room temperature.

Step 3: Heat the oven

  • Heat oven to 450 ĀŗF [230 ĀŗC].
    While the oven is preheating, place the rice mixture on the clean counter or cutting board, and knead pressing for a minute to make it into a more compact mixture.

Step 4: Make the balls

  • To make the balls, place 2 tablespoons of the rice mixture on your hand and flatten, place anĀ oliveĀ in the center and wrap the rice around it, shaping into a ball. Squeeze to make sure there are no cracks.
    Coat the ball with the remainingĀ Parmesan, and squeeze them to make sure the cheese sticks. Repeat to form 7 more balls. Place on a baking tray lined with a silicone liner or parchment paper.

Step 5: Bake

  • To cook the rice balls, bake in the preheated oven until the balls turn golden brown (15-20 mins).
    Once browned, remove from the oven. Let them cool slightly before serving. Serve alongside the tomato sauce.

Notes

The recipe yields 8 balls of slightly smaller than an egg, you can double the ingredients to make 16 if you wish.
You can also make them and refrigerate or freeze right before baking, and bake soon before your guests arrive you wish.

Nutrition

Calories: 362kcal

By Tia Clara, published Dec 10, 2014 on Tia Clara

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  1. Olivia S.

    February 24, 2016 at 9:44 pm

    I made this for my daily Spanish project, therefore, my comment is in Spanish: Yo probado el plƔtanos madurps al horno. Eran realmente bueno, pero no me gustan aceitunas para no comerlos. Ellos bastante fƔcil de hacer y rƔpidamente a hacer tambien.

    Reply
  2. Olivia S

    February 24, 2016 at 10:08 pm

    5 stars
    I made this for my daily Spanish project, therefore, my comment will be in Spanish: Yo probado el bolas de arroz al horno rellenas de aceitunas y me encantó! Pero, no me gustan aceitunas, para no comerlos. Le di a mi mamÔ y le encantó tambien.

    Reply
  3. Alina

    February 24, 2016 at 7:22 pm

    Excellent recipe, I love finding new ways to reuse leftovers.

    Reply
  4. Alexa~FurnishMyWay

    December 18, 2014 at 11:46 am

    Yum, this recipe looks exqusite! I have never seen (or tried) a rice ball recipe that incorporates cheese and olives. Also, the fact that you bake these rice balls is very unique as well. This recipe is a must-try.

    Reply
  5. cavoletto

    December 11, 2014 at 12:15 am

    This reminds me very much of the sicilian fried rice balls I used to have in Italy, I will try this version šŸ™‚

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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