"My family has been making this Sicilian dish for over a century and, of course, I always insist on leftover or precooked rice that has been prepared at least six hours ahead of time," Mirabile says. "It's [drier] and easier to form. This is a must in my family's Sicilian household." This highlights the importance of using properly prepared rice for the ideal texture and flavor in arancini.
"Prepare the rice just like you would risotto and then lay out in a casserole. Bring to room temperature and refrigerate until ready to use," says Mirabile. "I also like [to] season the rice with grated romano cheese and perhaps a little salt depending on the saltiness of the cheese." This emphasizes the necessary prep steps to enhance the arancini.
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