Arancini, the Italian Rice Ball

Arancini or arancine are fried (or, less commonly, baked) rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century.^[1] Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas.

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 (butter), or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).

The name derives from the food's shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and arancini means "little oranges"). Arancini is masculine plural, the singular is arancino (or in Sicilian arancinu). In some parts of Sicily, the feminine plural, arancine, is common.^[1]

There are a number of local variants that differ in filling and shape.

In Roman cuisine, supplì are similar, but commonly filled with cheese. In Naples, rice balls are called palline di riso.^[1]
(source : wikipedia) --> http://en.wikipedia.org/wiki/Arancini