Easy, Italian-Inspired Arancini Rice Balls | Father's Day Appetizers

Let’s shower some food love on Father’s Day with some easy appetizer recipes!
June 15th should be full of gratitude and flavors, from a range of surprises you can plan for the day, along with the meal prep and Box of the Month as a Father's Day gift.

For starting,a freshly prepared 10 minute vegan dip like Guacamole  with spices and seasonings can be customized to suit Dad’s taste. The platter extends to Pan-fried crab cakes with remoulade sauce would be a fantastic choice.

For abaked appetizer recipe,nothing beats a  Baked brie, a classic that works not just forFather’s Day but for holidays like Christmas too. For Dad’s nutritious choice, prepare a plate full ofkidney bean kebabs or Vegan bean patties  with beetroot and seasoning blends.

One Must-Have Appetizer for Father’s Day 2025:  

Italy’s beloved fried rice balls are traditionally made with short-grain rice and filled with savory, cheesy goodness. For Dad’s Day, we’re giving this Italian inspired rice balls recipe, a flavorful upgrade with fragrant basmati rice, minced onion-garlic mix, and BBQ seasoning for a spicy power.

Basmati Arancini Rice Balls Recipe

An appetizer that is crispy outside, cheesy and savory inside. Perfect for a special Dad’s Day!

Ingredients

• 1 cup POI’s Basmati with pre-mixed onion-garlic 

• 2 tbsp butter (or more)

• 2.5 cups vegetable or chicken broth

• ½ cup POI’S Kidney beans, cooked  (optional)

• 1 cup grated Parmesan cheese

• 1/2 tbsp POI’S BBQ spice rub (adjust as per taste)

• 2 tbsp POI’S Chickpea flour , for binding

• 2-3 eggs, beaten

• 1 cup breadcrumbs, for coating

• Extra chickpea flour, for coating

• Oil, to fry

• Extra Parmesan, for  garnishing

Directions

1. In a large saucepan, melt butter over medium heat. Add the rinsed Basmati rice with its pre-mixed onions and garlic. Sauté for 3-5 minutes until lightly toasted and fragrant.

2. Pour in the broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 20-30 minutes until the rice is fully cooked.

3.  Spread the cooked rice on a tray and refrigerate for at least 2 hours.
   

4. Make the Filling: In a small pan, melt butter. Add Parmesan cheese, cooked kidney beans, and chickpea flour for binding. Stir in BBQ spice rub to form a spicy,cheesy and thick binding mixture. Let it cool.
   

5. Take the chilled rice and scoop out small portions. Flatten each portion in your palm, add the filling, and shape into a ball. 

6. Roll each ball lightly in chickpea flour. Dip into beaten egg for a sticky coating. Roll in breadcrumbs for a crisp exterior. Repeat until all rice balls are formed.

7. Refrigerate the formed balls for at least 20 minutes to help them firm up before frying.
   

8. Heat 2-3 inches of oil in a deep pot to 350°F. Carefully add 3-5 rice balls into the hot oil at a time. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove and place on paper towels to drain excess oil. Repeat with remaining balls.
   

9. Let them cool slightly before serving (the inside will be really hot!). Garnish with extra Parmesan cheese.

Our version of Arancini rice balls version is a deliciously versatile snack, perfect with marinara or dips. Or serve it all with a chilled glass of Chia pomegranate cooler, infused with the tang of Pride of India's chat masala and the distinct punch of Himalayan black salt (Kala Namak), a refreshing, palate-pleasing drink.

Have a great day and enjoy it with your loved ones around the table. Cherish the moments and munch on flavorful appetizers and more recipes this Father’s Day. 

Don’t forget to grab the Box of the Month,a great deal this June for all your grocery needs!