Baked rice balls filled with mozzarella and served over tomato butter sauce.
1 eggChicken eggs
100 gMozzarella cheese
35 gButter
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260 gTomatoes
1 cupRice
1.5 cupsWater
0.5 cupFlour
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 18 minutes until sticky.
Cool rice for 12 minutes, then mix with egg, flour, and black pepper.
Form rice balls around mozzarella cubes.
Brush with cooking oil and bake at 210C / 410F for 18 minutes.
Simmer tomatoes with butter and salt for 8 minutes.
Serve arancini over the tomato butter sauce.