Sicilian rice arancini have belonged to Sicilian food culture for a very long time.
In their recipe, a few simple and “popular” ingredients are carefully mixed to make a complete and flavorful product.

The history of Sicilian rice arancini is much more complex than one might imagine. Several cities in Sicily have decided to try to redeem their invention, generating confusion about their actual birth. What we know for sure today is that their unmistakable taste is capable of appealing to anyone, from the most to the least experienced palates. We will discover their original recipe together, so you can learn how to cook arancini directly at home. Today, however, we’re going to let you in on a secret that only true Sicilian connoisseurs know: arancino should be eaten upside down! Just like in the featured photo in this blog article. So you have to turn the golden tip of the arancino downward so that the ragout contained inside gently slides to the bottom.

History and Curiosities about Arancini

The most plausible origin of Sicilian rice arancini is associated with the Arabs. During the period of Arab domination, which runs from the 9th to the 11th century, the Arabs used to bale grains of rice with saffron and then season them with lamb. They are therefore credited with the invention of arancini, which were then adapted to typical Italian habits and tastes. Currently, there is still a difficult diatribe over the original name of Sicilian rice arancini. In Palermo and throughout the surrounding cities, arancini are called “arancinA,” as they are named after the round shape of theorange. In Catania, however, the name is “arancinO,” with a slightly more elongated shape that symbolically mimics MountEtna. The Accademia della Crusca recently came out in favor of Palermo, but the struggle seems to be unending. The only thing they agree on is the association with the orange fruit, which has always been a symbol of Sicily and the same color access as arancini. We are from Syracuse, so being closer to Catania we like to call it“ArancinO” 🙂

The original recipe

As anticipated, we will discover together the original recipe for true Sicilian rice arancini, which need great care and attention. While not angering Sicilians, it is important to make sure that you are dosing all the necessary ingredients in the right way.

For rice and breadcrumbs:

– 500 g carnaroli rice
– 70 g butter
– 2 sachets saffron
– salt to taste
– about 8 tablespoons flour 00
– water to taste
– breadcrumbs to taste.

For the meat sauce:

– 150 g minced pork
– 50 g minced beef
– half onion
– half carrot
– some celery
– a few bay leaves
– a few bay leaves – olive oil to taste
– 200 ml tomato puree
– 100 g peas
– half a glass of white wine
– 80 g caciocavallo cheese to grate
– salt to taste.

Proceedings

After listing all the ingredients let’s start preparing the famous Sicilian rice arancini. The first thing to do is to take care of the rice, which will be cooked until it is “al dente.” Drain it and then move it inside a second pot, where it will be whipped with butter and saffron until it reaches a soft and rather thick consistency. The rice for the arancini should be placed on a baking sheet so that it can cool evenly.
Meanwhile, you can take care of the meat sauce. Start with the sauté – onion, carrot and celery should be sautéed in olive oil – and then add the ground meat as well. Let it cook for a minute and deglaze with white wine. At this point you can add the bay leaf and tomato puree. The ragout should cook at least 50 minutes, completed with the peas and caciocavallo cheese, and then stirred for another 15 minutes. The result should be thick and fragrant, definitely inviting.
Check the salt, wait about 10 minutes for the ragout to cool, and then devote yourself to preparing the Sicilian rice arancini. With one hand scoop out a portion of rice, forming a small ball. Puncture the ball in the center with a finger and insert the meat sauce. Close again and place on a plate to wait. When you have completed all the balls it is time to prepare the breading. Combine flour and water in a bowl, mixing until you get a smooth batter.
Pour the rice arancini first into the batter and then into the breadcrumbs, making sure to shake them well.

True Sicilian rice arancini should be fried in plenty of hot oil, kept cooking for a few minutes and then served hot and fragrant. No one could resist this incredible street food.