Today I would like to revisit with you a delicious recipe typical of the Sicilian culinary tradition: rice arancini. If you will allow me, I would like to make a few small changes to the original recipe in order to (drastically) reduce the calories. Normally, arancini are small timbales of rice stuffed with meat, mushrooms, peas or other, which are mixed with butter, breaded and fried in oil. We will not use butter or eggs and we will not fry them. You are curious to find out how I thought about changing the recipe?
Video of the Recipe
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Identity Card of the Recipe
- 118 KCal Calories per serving
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Ingrediants
For 10 arancini
- 300 g of rice
- 100 g of mozzarella
- 20 g of slices
- 50 g of grated Parmesan cheese
- 1 sachet of saffron
- q.s. of salt
- 600 ml of water
For the batter
- 225 ml of water
- 150 g of white flour of type 00
- 1 pinch of salt
- 150 g of breadcrumbs
Materials Needed
- Casserole
- Scale weighs food
- Non-stick baking tray
- Bowls of various sizes
- Wooden spoons
Preparation
- Bring the water to a boil and lightly salt it. When the water boils, add the rice, cover with the lid and cook over low heat for 12-13 minutes, so that all the water is dry.
- At the end of cooking, turn off the heat, add a sachet of saffron and mix with a thin slice and some grated parmesan.
Why use the slices?
Normally, in the preparation of arancini, rice is seasoned with butter. To reduce calories, we suggest mixing the rice with a soft cheese such as the slices (alternatively, you can use a spreadable cheese). The cheese will be used to bind the ingredients and prevent the rice - once the arancino is made - from "crumbling" and losing its shape.- Allow to cool.
- Meanwhile, cut the mozzarella into cubes.
- Prepare the batter: in a bowl, combine the flour, add a pinch of salt and pour in the water, continuing to mix until you get a soft batter.
- Take a part of rice with a spoon (about 90 g) and make a meatball. Stuff the meatball obtained with a piece of mozzarella. At this point, shape the mixture to obtain a ball or a teardrop shape. In this way, about ten arancini will be obtained.
Alternatively
As an alternative to mozzarella, arancini can be stuffed with ham, pea sauce or meat sauce.- Gently press the rice balls in your hands, so that they are compact.
- Roll the arancini in the batter of water and flour, then quickly roll them in the breadcrumbs. Repeat the operation a couple of times.
- Place the arancini on a non-stick oven plate and pour a drop of oil on the surface. Bake in a hot oven, preheated to 180 ° C, for 20-25 minutes, taking care to use the "grill" function in the last few minutes. If necessary, turn the arancini several times during cooking.
- Remove from the oven and serve the very hot arancini.
Alice's comment - PersonalCooker
I would say that these rice arancini are a good compromise to satisfy the palate without weighing down the liver, eating well and with taste! If you liked the recipe, you can propose it again by making very small rice balls: excellent morsels to taste as an aperitif to whet your appetite.Nutritional values and Health Comment on the recipe
Baked Rice Arancini are an average caloric first course, with a prevalence of energy borne by carbohydrates, followed by proteins and lipids. The most numerous fatty acids are of the saturated type, cholesterol seems moderate and fiber is not very present.
Baked Rice Arancini are to be consumed in moderation in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. They should also be precluded in conditions of celiac disease and severe gluten intolerance.
The average portion corresponds to about 250-350g (295-415kcal).
The nutritional values on the side refer to 100 grams of cooked food
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