Turn leftover rice into gluten free arancini balls

Italianophiles Kimberley and Jove to cook, but they ADORE leftovers! Often they cook for the family, but the kids can be fussy because they are still so young…. So there are always leftovers floating around.

One of the best ways to use up leftover risotto or any kind of rice is to make arancini balls with this simpel recipe. Their son is gluten free, so we are dusting in gluten free flour, and coating in GF breadcrumbs. You can also use rice or quinoa flakes.

Normally, arancini are deep fried, but we are using the Philips air fryer to cook them – the texture is nice and crispy all the way around due to the circulating hot air, so no soggy bits! It’s great tasting fried food with up to 80% less fat, so it’s much healthier for the whole family.

Watch us teach Kimberley and Jonathan this recipe on Episode 4 of Kitchen Rescue on TenPlay

Turn leftover rice into gluten free arancini balls


Cooked in30 minutes



• 1 batch Leftover risotto
• ½ cup GF flour
• 1 eggs, whisked
• 1 cup GF breadcrumbs
• 30ml Olive oil


1. Take heaped teaspoons of the leftover risotto and roll into balls using wet hands.
2. Mix together the breadcrumbs with olive oil
3. Dunk into flour, then beaten eggs and finally coat in crumb mix.
4. Set the airfryer to 200°C. Put 8 to 10 balls in the basket and slide the basket into the airfryer. Set the timer to 5 minutes and air fry the Arancini until golden brown.

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