Crispy Mozzarella Rice Balls (Supplì)
Golden-fried arancini-style rice balls stuffed with melty mozzarella. Ready in 20 minutes with cooked rice—the ultimate cheesy, crispy-outside snack that feels fancy but tastes like home.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 2 cups cooked white rice (cooled)
- 3 oz fresh mozzarella, cut into 6 small cubes
- ½ cup parmesan, grated
- 1 whole egg
- ½ cup all-purpose flour
- ¾ cup panko breadcrumbs
Instructions
- 1
Mix cooled rice with parmesan and a pinch of salt until evenly combined.
- 2
Wet your hands and form rice mixture into 6 balls. Press a mozzarella cube into the center of each; seal the rice around it.
- 3
Beat egg in one shallow bowl. Put flour in another, panko in a third.
- 4
Coat each rice ball in flour, then egg, then panko, pressing gently so the crust adheres.
- 5
Heat oil in a medium skillet over medium-high until a breadcrumb sizzles immediately on contact, ~90 seconds.
- 6
Fry rice balls 3-4 minutes, turning often, until deep golden brown on all sides. Transfer to a paper-towel-lined plate.
- 7
Serve hot. Let cool 1 minute before biting—the cheese inside will be molten.
Tools you’ll need
- medium nonstick skillet
- 3 shallow bowls or plates
- cooking thermometer (optional)
- slotted spoon
- paper towels
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