Rice balls (or "arancine"), the pride of Sicilian cuisine, are small timbales with filling, suitable to be consumed both as a
snack and as an appetizer, first course or even a single dish. In Sicily they are found everywhere and at any time.Broth (ingredients: water, margarine (vegetable fats (palm and coconut in proportion variable) and vegetable oils (sunflower), water, emulsifiers: mono and di-glycerides of acids E471 fats (palm), salt, acidity regulator: E330, flavorings), salt, flavor: monosodium glutamate, disodium guanylate, disodium unsuitable; sugar, fructose, onion powder, apple juice powder, flavorings, acidity regulator: citric acid; spices, turmeric, garlic), rice 32%, filling 18%: Food specialty (mozzarella (milk, salt, rennet, acidity regulator: E330), water, vegetable fats (palm, sunflower, soy, canola, coconut), milk protein, melted cheese (curd of milk, melting salt: E331, acidity regulator: E330), salt, flavorings, acidity: E330, E331, preservative: E202)), defatted cooked ham 25% (ingredients: pork 55%, water, salt, starches, milk proteins, food gelatin, dextrose, stabilizers: E407, E451, flavors, antioxidant: E301, preservative: E250), External breading (water, flour type 00, breadcrumbs, salt).