Supplì are beloved Roman street food classics made from creamy tomato-infused rice, filled with cubes of mozzarella, coated in breadcrumbs, and fried until perfectly golden. Each bite reveals a crisp exterior and a stretchy, melted cheese center that makes these rice balls irresistible.
Why You’ll Love This Recipe
Supplì combine simple pantry ingredients into something truly special. The rice is slowly cooked with tomato passata and stock, creating a rich and flavorful base. Once cooled, it becomes easy to shape around mozzarella cubes that melt beautifully when fried.
You’ll love this recipe because:
It delivers authentic Italian street-food flavor at home
The crispy coating contrasts perfectly with the creamy rice
The gooey mozzarella center makes every bite satisfying
It can be prepared in advance and fried when needed
It’s perfect as an appetizer, snack, or party dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Arborio rice – 320 g
Tomato passata – 500 ml
Chicken or vegetable stock – 750 ml
Onion – 1 small (about 120 g), finely chopped
Olive oil – 3 tablespoons (45 ml)
Parmesan cheese – 80 g, finely grated
Mozzarella – 200 g, cut into 12–14 small cubes
Eggs – 3 large
Breadcrumbs – 200 g
Salt – 1½ teaspoons
Black pepper – 1 teaspoon
Vegetable oil – approximately 1 liter, for deep frying
Directions
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until soft and translucent.
Add the Arborio rice to the pan and toast for 1–2 minutes, stirring constantly so the grains are lightly coated in oil.
Pour in the tomato passata and stir well. Begin adding the warm stock gradually, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process for about 18–20 minutes, until the rice is tender and thick but not soupy.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix thoroughly.
Spread the rice mixture onto a large tray in an even layer and let it cool completely at room temperature. For best results, refrigerate for at least 1 hour so it firms up.
Once cooled, take a portion of rice (about 2 tablespoons, roughly 60–70 g) and flatten it slightly in your hand. Place a cube of mozzarella in the center and shape the rice around it to form an oval or round ball. Repeat with the remaining mixture.
Beat the eggs in a bowl. Place the breadcrumbs in a separate shallow dish.
Dip each rice ball into the beaten eggs, ensuring it is fully coated, then roll it in the breadcrumbs, pressing gently so they adhere evenly.
Heat the vegetable oil in a deep pot to 180°C. Carefully fry the supplì in batches for 3–4 minutes, turning occasionally, until deep golden brown.
Remove with a slotted spoon and drain on paper towels. Serve hot while the mozzarella center is still melted and stretchy.
Classic Ragù Supplì
Add 150 g of cooked beef ragù to the rice mixture before cooling for a richer, traditional filling.
Herb-Infused Supplì
Mix 2 tablespoons of finely chopped fresh parsley or basil into the rice for added freshness.
Spicy Version
Add ½ teaspoon of chili flakes to the tomato mixture for gentle heat.
Baked Option
Instead of frying, brush the coated rice balls lightly with oil and bake at 200°C for 20–25 minutes until golden, turning halfway through.
Cheese Variations
Try smoked mozzarella or a small cube of provolone for a deeper flavor profile.
Storage/Reheating
Refrigeration
Store cooled supplì in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze uncooked, breaded supplì on a tray until solid, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.
Reheating
Reheat refrigerated supplì in a preheated oven at 180°C for 10–12 minutes until hot and crisp. Avoid microwaving, as it may soften the crust.
If frying from frozen, cook directly in oil at 170–175°C for 5–6 minutes until heated through and golden.
FAQs
What does supplì mean?
Supplì comes from the Italian word for surprise, referring to the melted mozzarella center hidden inside the rice ball.
Can I use regular rice instead of Arborio?
Arborio rice is recommended because its high starch content creates a creamy texture that holds together well.
Why must the rice cool completely?
Cooling allows the mixture to firm up, making it easier to shape and preventing the balls from falling apart during frying.
Can I prepare supplì in advance?
Yes, you can shape and bread them several hours ahead and keep them refrigerated until ready to fry.
What oil is best for frying?
Neutral oils with high smoke points, such as sunflower or vegetable oil, are ideal.
How do I keep the mozzarella from leaking out?
Ensure the cheese is fully enclosed in rice with no cracks, and seal the rice firmly before coating.
Can I bake instead of fry?
Yes, baking is a lighter alternative, though the texture will be slightly less crispy than deep frying.
Why are my supplì falling apart?
This usually happens if the rice mixture is too wet or not cooled enough before shaping.
Can I make them gluten-free?
Yes, use gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.
How do I know when they are done frying?
They should be evenly deep golden brown and feel crisp on the outside, usually after 3–4 minutes in hot oil.
Conclusion
Supplì are a delicious way to bring the flavors of Rome into your kitchen. With their crispy exterior, creamy tomato rice, and molten mozzarella center, they make an unforgettable appetizer or snack. Whether served at a gathering or enjoyed fresh from the fryer, these golden rice balls are guaranteed to impress.
Supplì are classic Roman rice balls made with creamy tomato-infused Arborio rice, filled with mozzarella, coated in breadcrumbs, and fried until golden and crisp. Each bite reveals a crunchy exterior and a gooey, melted cheese center.
Ingredients
320 g Arborio rice
500 ml tomato passata
750 ml chicken or vegetable stock, warm
1 small onion (about 120 g), finely chopped
3 tablespoons (45 ml) olive oil
80 g Parmesan cheese, finely grated
200 g mozzarella, cut into 12–14 small cubes
3 large eggs
200 g breadcrumbs
1½ teaspoons salt
1 teaspoon black pepper
Approximately 1 liter vegetable oil, for deep frying
Instructions
Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
Add Arborio rice and toast for 1–2 minutes, stirring constantly.
Stir in tomato passata. Gradually add warm stock one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Cook for 18–20 minutes until rice is tender and thick.
Stir in Parmesan, salt, and black pepper. Mix well.
Spread rice mixture onto a tray and cool completely. Refrigerate for at least 1 hour to firm up.
Take about 2 tablespoons (60–70 g) of rice, flatten slightly, place a mozzarella cube in the center, and shape into an oval or ball. Repeat.
Beat eggs in one bowl and place breadcrumbs in another.
Dip each rice ball in egg, then coat thoroughly in breadcrumbs, pressing gently to adhere.
Heat vegetable oil to 180°C. Fry supplì in batches for 3–4 minutes, turning occasionally, until deep golden brown.
Drain on paper towels and serve hot.
Notes
Cool the rice completely to ensure proper shaping.
Seal mozzarella fully inside the rice to prevent leakage.
Maintain oil temperature at 175–180°C for best crispness.
Uncooked breaded supplì can be frozen for up to 2 months.
Baking is possible at 200°C for 20–25 minutes for a lighter option.
