Southern Pimento Cheese Arancini

Name: Southern Pimento Cheese Arancini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 2 cups chicken broth; 1 cup pimento cheese; 1/2 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1 cup breadcrumbs; 2 eggs, beaten; Vegetable oil for frying

Highlighted under: World Food | New Tastes

I absolutely love these Southern Pimento Cheese Arancini! The blend of creamy pimento cheese and crispy rice creates a delightful bite-sized treat that everyone will enjoy. The crunchy exterior gives way to a gooey, cheesy center that’s packed with flavor. I often make these as a fun appetizer for gatherings, and they always disappear quickly. Trust me, the unexpected combination of flavors elevates them to a whole new level. You won’t want to miss trying this recipe for your next get-together!

Created by

The Chefhenryskitchen Team

Last updated on 2026-03-04T17:17:36.320Z

Making Southern Pimento Cheese Arancini is a fun and rewarding experience. I experimented with various cheeses and seasonings until I found the perfect balance. Incorporating pimento cheese gave the arancini a rich, tangy flavor that pairs beautifully with the crispy rice coating. I made these for the first time for a friend's gathering, and they were a surprising hit!

One key tip I learned during the process is to let the rice cool completely before forming the balls. This makes it much easier to mold them without falling apart. Plus, chilling them before frying helps achieve that perfect crispy texture on the outside!

Why You'll Love This Recipe

Crispy exterior with a creamy, cheesy center
Delicious Southern flavors in every bite
Perfect for parties or casual gatherings

The Perfect Rice Texture

Using Arborio rice is essential for achieving the right texture for these arancini. Its high starch content allows the rice to become creamy when cooked, which contrasts beautifully with the crunchy exterior. When simmering in chicken broth, ensure that you stir minimally to retain the creaminess. The key is to cook it until the liquid is fully absorbed but not mushy. If you find that the rice is too firm after 18 minutes, add a splash of extra broth and return it to the heat for a couple more minutes.

After cooking, let the rice cool completely before mixing in the pimento cheese. This step is crucial because warm rice can cause the cheese to melt prematurely, resulting in a gooey mixture that’s hard to shape. I like to spread the rice on a baking sheet to cool quickly and evenly, which helps maintain the right texture for forming the arancini.

Frying Tips for a Crispy Finish

Frying is where the magic happens, transforming the rice balls into golden, crispy bites. Make sure your oil is hot enough before adding the arancini; ideally, it should be around 350°F (175°C). You can test the oil by dropping in a small piece of bread—if it sizzles and bubbles immediately, the temperature is just right. If the oil isn’t hot enough, the arancini will absorb excess oil and become greasy instead of crispy.

To ensure an even cook, avoid overcrowding the skillet; fry in batches and give each ball enough space. This will promote even browning and prevent steaming. After frying for about 3-4 minutes, they should be golden brown with a crunchy exterior. Drain on paper towels for the best texture—this allows any excess oil to drip away, maintaining that satisfying crispiness.

Ingredients

For the Arancini

1 cup Arborio rice
2 cups chicken broth
1 cup pimento cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup breadcrumbs
2 eggs, beaten
Vegetable oil for frying

Mix the pimento cheese with the cooled rice for the filling.

Instructions

Cook the Rice

In a saucepan, bring chicken broth to a boil. Add Arborio rice and reduce heat to low. Cover and simmer for 18 minutes or until liquid is absorbed. Remove from heat and let cool.

Prepare the Mixture

Once the rice is cool, mix in pimento cheese, Parmesan cheese, garlic powder, onion powder, paprika, and cayenne pepper until well combined.

Form the Balls

Shape the mixture into balls, about the size of a golf ball. Place them on a baking sheet and refrigerate for at least 15 minutes.

Bread and Fry

Dip each ball into the beaten eggs and roll in breadcrumbs. Heat oil in a deep skillet and fry the arancini until golden brown, about 3-4 minutes. Drain on paper towels.

Serve warm with your favorite dipping sauce.

Pro Tips

For extra flavor, try adding cooked bacon bits or jalapenos to the cheese mixture.

Substitutions and Variations

If you're looking to tweak the pimento cheese filling, try adding chopped jalapeños for an extra kick or mixing in some herbs like chives or basil for added freshness. Swap out the Parmesan for another hard cheese like aged Gouda for a unique twist. Gluten-free breadcrumbs can be used in place of regular breadcrumbs without sacrificing texture, making these arancini accessible for gluten-sensitive guests.

For a vegetarian variation, you can use vegetable broth instead of chicken broth in the rice. Additionally, experiment with different cheeses based on your preference—smoked Gouda or pepper jack can give a delightful depth of flavor.

Storage and Reheating

These arancini can be made ahead of time, which is perfect for busy days. After frying, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. If you want to prepare them even further in advance, shape the rice mixture into balls and freeze them before frying. Once frozen, they can be stored for up to a month; just ensure to fry them from frozen, adding an extra minute or two to the cooking time.

Reheating is simple: place them in an oven preheated to 375°F (190°C) for about 10 minutes until heated through and crispy. Avoid microwaving as this will make the crispy exterior soggy—a true disappointment after all that effort!

Questions About Recipes

→ Can I use leftover rice for this recipe?

Absolutely! Just make sure the rice is cold and stick together slightly.

→ How do I prevent the arancini from falling apart while frying?

Ensure they are chilled before frying and be gentle when placing them in the oil.

→ Can I bake these instead of frying?

Yes, you can bake them at 400°F for about 20-25 minutes, but they won't be quite as crispy.

→ What can I substitute for pimento cheese?

Cream cheese mixed with bell peppers and shredded cheddar can be a great alternative.