Add the seasonings (herbs mix, garlic powder, salt, pepper).
Mix them nicely with the mashed rice.
Take one scoop out of the mixture and flatten by pressing with palms.
Place the cheese cube or small portion of it and cover it from all sides making a ball again.
Don't press too hard to avoid any cracks on it else it will fall apart while coating or cooking.
In a bowl, add corn starch and water making a slurry.
Now drop the ball into the slurry and then roll it on seasoned bread crumbs.
Repeat this for all the balls.
Air Fry The Rice Balls
Preheat the air fryer at 400 F for 4 minutes.
Grease the pan by lightly brushing it with oil.
Now place the coated balls and spray oil from the top or sides.
Start the air fryer at 375 F or 190 C for 12 minutes.
Then last 3 - 4 minutes at 400 F or 203 C. This will make the crispy balls golden.
Preheat the oven at 400 F.
Place the coated rice balls on the baking tray lined with parchment paper.
Spray oil on them.
Bake them at 350 F/ 180 C for 25 - 30 minutes or till it turns golden.
Remove them once turns crispy and golden.
- Note - If you want nice equally golden arancini, then I must recommend using brown bread crumbs or a mixture of regular bread crumbs and panko crumbs. Coating with panko will not give an equal browning effect on the end product. Though the rice balls will be equally crispy and crunchy.- Also please note every air fryer cooks differently. So the timing may vary a little depending on the type, size of the air fryer too. To make the arancini completely vegan substitute the mozzarella with vegan cheese for stuffing