Arancini, or arancine in Sicilian, are stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule.

Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from their shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means “little orange”), although in eastern Sicily, arancini have a more conical shape.

Ingredients and variations

Conical-shaped arancini, known as Arancini de Lipari

The main type of arancino sold in Sicilian cafes are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafes also offer arancini con burro (béchamel sauce), or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).

The arancini are considered a typical dish of the city of Messina, where they usually have a conic form.

In Roman cuisine, supplì are similar, but commonly filled with cheese. In Naples, rice balls are called pall’e riso (rice balls).

Content taken from http://en.wikipedia.org/wiki/Arancini