Why You’ll Love Pan‑Fried Mozzarella Cheese Stuffed Rice Balls with Marinara Recipe

Crispy and golden on the outside, yet soft and cheesy on the inside — a satisfying contrast of textures.
Cheese-stuffed rice balls are great finger food or starter, ideal for sharing.
Uses simple ingredients and turns plain rice into something indulgent and crowd‑pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup arborio rice
2 cups chicken or turkey stock (beef or vegetable stock works too)
1 teaspoon salt (plus extra for seasoning after frying, if desired)
¼ teaspoon pepper
3 mozzarella string cheeses, cut into 1″ pieces
1½ cups panko bread crumbs
1 cup canola oil (or another light-colored oil) for frying
Parmesan cheese for garnish (optional)
Fresh basil leaves for garnish (optional)
Water — to keep rice from sticking to your hands when forming balls

Directions

Rinse the arborio rice under running water several times until the water runs clearer.
In a medium saucepan, bring the stock with salt and pepper to a simmer. Add the rinsed rice, stir, cover, and simmer for about 22–25 minutes until the liquid is absorbed and the rice is tender.
Spread the cooked rice on a baking sheet to cool completely. If not using immediately, transfer cooled rice into a covered container and refrigerate.
Cut the mozzarella into 1‑inch cubes.
Keep your hands wet with water (this prevents the rice from sticking). Take about 1½ tablespoons of cooled rice in the palm of your hand, flatten it, place a mozzarella cube in the center, then gently mold the rice around the cheese to form a ball.
Roll each rice ball in the panko breadcrumbs, pressing gently to ensure even coating.
In a large skillet with high sides, heat about 1 cup of oil until a wooden spoon handle dipped into the oil shows small bubbles (this indicates the oil is hot enough).
Carefully add the rice balls to the hot oil in batches, avoiding overcrowding. Pan-fry, turning as needed, until all sides are golden brown — about 2–3 minutes.
Remove the balls with a slotted spoon onto paper towels to drain. Sprinkle with salt if desired.
Serve hot, with marinara sauce for dipping. Garnish with grated Parmesan and fresh basil if you like.

Servings and timing

Makes about 12 servings.
Preparation time: ~ 45 minutes.
Cooking time: ~ 5 minutes (for frying).
Total time: ~ 50 minutes.

Variations

Instead of mozzarella, try other cheeses like provolone, fontina, or smoked gouda for different flavors.
Mix cooked rice with Parmesan, herbs or finely chopped vegetables before stuffing to add more depth.
Instead of pan‑frying, bake the rice balls: brush or spray them with olive oil, place on a baking sheet (or in a muffin tin), and bake until golden and crispy.
Add a bit of spice — mix in crushed red pepper or Italian seasoning into the rice before shaping.

Storage/Reheating

Store any leftover rice balls in an airtight container in the refrigerator for up to 2 days.
To reheat: preheat the oven to about 180 °C (350 °F), place rice balls on a baking sheet, and warm until heated through and crispy on the outside. Avoid microwaving if you want to keep the exterior crisp.

FAQs

How do I prevent the rice balls from falling apart while frying?

Make sure the rice is fully cooled — ideally chilled — before shaping. Wetting your hands before shaping and pressing the rice firmly around the cheese helps them hold together.

Can I use leftover plain rice instead of cooking fresh?

Yes — leftover rice often works even better because it’s drier and less sticky, which makes molding the balls easier and helps them hold their shape.

Is it possible to bake them instead of frying?

Yes, you can bake them. Spray or brush them with olive oil, place on a baking sheet or in a muffin tin, and bake until crispy at around 180–190 °C (350–375 °F).

What kind of oil is best for frying?

Use a light oil with a high smoke point — like canola oil, vegetable oil, or light olive oil — to get a crispy golden exterior without burning.

Can I make them in advance and freeze them?

Yes — after frying and cooling completely, you can freeze them. Reheat directly from frozen in a preheated oven until crispy and heated through.

What dipping sauces go well with these cheese rice balls?

Classic marinara sauce is a great pairing. You can also try pesto, garlic‑herb sauce, or even a creamy dipping sauce like ranch or aioli.

Can I add other fillings besides mozzarella?

Yes — you can experiment with other cheeses (provolone, fontina, smoked cheese), or even add small vegetables, herbs, or cooked meat for a more substantial filling.

Are these rice balls suitable as a main dish?

They’re best served as an appetizer or side dish, but if you pair them with a fresh salad or a soup, they can work as part of a light supper.

How do I reheat leftovers so they stay crispy?

Reheat in a preheated oven rather than the microwave. Microwave tends to make them soggy. A dry oven restores some crispness to the exterior.

Can I make these rice balls gluten‑free?

You could try substituting the panko breadcrumbs with gluten‑free breadcrumbs. Results may vary — the texture might be slightly different, but they should still turn out tasty.

Conclusion

These pan‑fried mozzarella stuffed rice balls deliver warm, melty cheese enveloped in a crunchy, golden crust — making them irresistible. Whether you serve them as a party appetizer, side dish or cozy snack, they bring comforting flavors and a fun twist to everyday rice. With a few easy steps and simple ingredients, you can turn humble rice into something special that everyone will love.