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This is a wonderful Italian dish that usually consists of rice, cheese and meat, and loads of aromatic herbs. It is held together with eggs, dredged with breadcrumbs, and deep-fried. This is a healthier Leftover Rice Arancini that gives just as much incredible taste and flavor.
This is one of those dishes that can easily be adapted to 100% plant-based with a few easy substitutions! If you make our Brussel Sprout Risotto you can use any leftovers for this recipe as well!
For Rice Arancini
- White rice: This recipe works with any rice. Arborio rice is really nice because it is naturally sticky, lovely vegan risotto balls!
- Red onion: High in antioxidants and adds beautiful color and flavor.
- Garlic: I say this every time but honestly, what doesn't taste good with garlic. It is a staple in our house. Good for you and so tasty!
- Flaxseed: The flaxseed is combined with water to make an "egg". This is used to help hold the rice balls together and bind the breadcrumbs.
- Sea salt: you want to use sea salt as your staple salt because table salt tends to add sugar and other additives to it. Sea salt has a rich taste to it that table salt doesn't and you can choose the grain size that you prefer.
- Pepper: unlike salt, which enhances the flavor in food, pepper changes the taste of food by adding depth and spice.
- Cassava flour: Similar to wheat flour in texture and a more neutral taste than almond flour.
- Grapeseed oil: We really like using grapeseed oil for frying but you can use extra virgin olive oil as well.
- Gluten-free breadcrumbs: Gluten-free breadcrumbs are delicious, unlike some gluten-free items that taste awful.
- Almond milk: Substitute for dairy-free milk that you like.
Step 1: In a medium saucepan on medium heat, saute the onion and garlic in 1 tablespoon of olive oil. Add the leftover rice and remaining ingredients. Mix and allow to cool.
Step 2: Using an ice cream scoop or large spoon, form rice into tightly packed balls. Place in the fridge for 20 minutes to firm. Dip riceballs into almond milk to fully coat, then roll in breadcrumbs. Continue to pack tight throughout the process.
Step 3: Pour oil into a heavy saucepan and heat over medium heat. The optimal frying temperature is 350 degrees. You can use a candy thermometer to monitor so that you get the perfectly crisp rice balls.
Fry in batches of 4 or 5 for about 3-5 minutes until brown and crispy while heated through.
- Great as a snack while you sip your coffee.
- Makes a nice appetizer, dipped in your favorite marinara sauce.
- Works as an entree along with a nice salad!
There is so much that you can do with this recipe to make it unique to your taste!
- Add sauteed mushrooms for texture.
- Sun-dried tomatoes and artichoke add a nice flavor.
- Toss in your favorite mixed herbs.
Only make as many balls as your think you will eat. These don't stay crispy after kept in the fridge.
- Freezer: These store well for up to 2 months BUT don't fry them first. Take them out of the freezer when you are ready to have them and let them thaw for 30 minutes before frying.
- Heat: These don't taste as good as a leftover in our opinion but if you like them, they can be reheated. We don't suggest using the microwave, rather bake them at 250 degrees for 15 minutes or until heated through.
Yes, just skip the frying step. Preheat over to 425 degrees. Place rice balls onto a lined baking sheet and bake for 20-25 minutes, turning midway.
Absolutely, after you form the balls you can make an indent with your finger and easily add in vegan cheese or they would be amazing stuffed with our Cashew Mushroom Cream Sauce!
Yes, ratio is the same 1:1.
More Gluten-free Vegan Recipes
- Mushroom Stuffed Red Bell Peppers
- Kale and Romaine Ceaser Salad with Walnut Croutons
- Brussel Sprout Risotto
If you happen to try this Leftover Rice Arancini, please let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Vegan Leftover Arancini
- 2 cups white rice cooked
- ¼ red onion diced
- 1 garlic clove smashed
- 1 tablespoon olive oil extra virgin
- ¼ cup basil leaves chopped
- 1 flax egg 1 tablespoon of ground flaxseed and 3 tablespoons water.
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup cassava flour
- 1 cup grapeseed oil
- 1 cup breadcrumbs gluten-free
- ½ cup almond milk plain, unsweetened
- In a medium saucepan on medium heat, saute the onion and garlic in 1 tablespoon of olive oil.
- Add the leftover rice and remaining ingredients. Mix and allow to cool.
- Using an ice cream scoop or large spoon, form rice into tightly packed balls. Place in the fridge for 20 minutes to firm.
- Pour grapeseed oil in a heavy bottom saucepan and heat over medium heat. The optimal frying heat is 350°. You can use a candy thermometer to monitor.
- Dip riceballs into almond milk to fully coat, then roll in breadcrumbs. Continue to pack tight throughout the process.
- Fry in batches of 4 or 5 for about 3-5 minutes until brown and crispy while heated through.