3eggs1 for rice mixture and 2 beaten for coating the rice balls
¾cupbreadcrumbsuse ¼ cup of breadcrumbs in rice mixture and ½ cup to bread the rice balls
marinara sauce for dipping
Prepare the quick cook rice according to package directions.
When the rice is ready, allow it to cool and then put it in a large bowl and stir in 1 egg, ¼ cup breadcrumbs, ⅛ teaspoon salt, dash of pepper, ½ teaspoon of oregano, ¼ cup Parmesan cheese and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined.
Use your hands to form into small balls.
Beat two eggs in a bowl and dip the formed rice balls in the egg. Roll the rice balls around in the bread crumbs until they are completely covered.
Place the oil in a pan so that when the arancini are added, the oil will cover or nearly cover them. Heat oil until it is 350 degrees. Using a slotted spoon, drop in balls in batches of four until they are cooked through and the outside has turned a deep golden brown.
Remove the arancini balls from the oil with a slotted spoon and place them on a plate lined with paper towels. Sprinkle with salt. If you'd like, you can warm up some marinara sauce for dipping and serve the sauce with the rice balls.