Easy to Chew (IDDSI Level EC7)
Regular foods that are naturally soft and easy to chew, without tough, dry, or hard components.
These Saffron Rice Arancini are a luxurious twist on the classic Italian snack. Made with creamy saffron-infused risotto, each arancini is filled with a creamy mozzarella center, then coated in golden breadcrumbs and lightly fried to crispy perfection. These bites are perfect for appetizers, snacks, or special occasions. With adjustments for IDDSI compliance, everyone can enjoy the delightful combination of flavors and textures.
Make this Recipe for Your IDDSI Level
As written, this recipes is at IDDSI Level 7 Easy to Chew. This recipe can also be adapted for Level 3 Liquidized, Level 4 Pureed, Level 5 Minced and Moist, and Level 6 Soft and Bite Sized. See the adaptation instructions below or if you are printing the recipe, they will be included in the notes section.
Level 3 Liquidized (Smooth enough to drink or pour; no chewing): Blend the recipe with additional broth, adding slowly until achieving the correct 2mL/10 second flow speed (find your flow test materials and instructions).
Level 4 Pureed (Smooth and thick enough to hold shape on a spoon; no chewing): Puree the cooked rice with quarter to half of the mozzarella cheese so it doesn’t cause a cheese pull. To achieve a similar presentation, you can freeze the rice balls and then roll them in premoistened bread crumbs, then cover and allow to thaw in the fridge. You can also get a similar look by piping mounds and then sprinkling premoistened bread crumbs over top.
Level 5 Minced and Moist (Soft pieces that fit between fork prongs in a puree; minimal chewing): Finely mince the mozzarella <4mm and toss with the rice and marinara sauce.
Level 6 Soft and Bite Sized (Tender pieces smaller than the width of fork prongs): Dice the mozzarella and toss with the rice and marinara sauce.
Saffron Rice Arancini Recipe
Ingredients
Method
- In a large saucepan over medium heat, melt the butter and add the Arborio rice. Stir for 2-3 minutes to toast the rice lightly. Add the saffron-infused water and stir until evenly distributed.
- Gradually add the warm broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue adding broth and stirring until the rice is creamy and cooked al dente, about 20 minutes. Stir in the Parmesan cheese and season with salt and pepper. Let the rice cool completely before proceeding.
- Take a spoonful of cooled saffron rice and flatten it in your palm. Place a cube of mozzarella in the center and shape the rice around it to form a ball. Repeat until all the rice is used, placing the formed balls on a tray.
- Roll each rice ball in flour, dip in the beaten eggs, and coat in breadcrumbs. Set aside the coated arancini on a tray.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the arancini in batches for 3-4 minutes or until golden brown and crispy.
- Remove and place on a paper towel-lined plate to drain excess oil. Steam lightly under a bowl after frying to soften. Serve the arancini warm with marinara sauce or garlic aioli on the side.
SLP Notes
IDDSI Level Modifications: Level 3 Liquidized (LQ3): Blend the recipe with additional broth, adding slowly until achieving the correct 2mL/10 second flow speed (find your flow test materials and instructions). Level 4 Pureed (PU4): Puree the cooked rice with quarter to half of the mozzarella cheese so it doesn’t cause a cheese pull. To achieve a similar presentation, you can freeze the rice balls and then roll them in premoistened bread crumbs, then cover and allow to thaw in the fridge. You can also get a similar look by piping mounds and then sprinkling premoistened bread crumbs over top. Level 5 Minced and Moist (MM5): Finely mince the mozzarella <4mm and toss with the rice and marinara sauce. Level 6 Soft and Bite Sized (SB6): Dice the mozzarella and toss with the rice and marinara sauce. Testing Method: Foods should pass the fork pressure test and be easily broken apart with the side of a fork. Texture Goal: Normal-appearing foods that are soft, tender, and moist. No tough skins, sharp crusts, or sticky textures. Bite Size Guidance: Serve in small, manageable pieces; individuals should not need excessive biting or prolonged chewing. Moisture Retention: Light sauces or dressings keep foods comfortable to chew and swallow without dryness. Serving Reminder: Encourage sips between bites. Retest after reheating to ensure texture remains easy to chew.For more easy to chew recipes, click here.
How do I…
Adjust the macros?
Protein: Add chicken, ground beef, or tofu to the rice before forming.
Fat: Adjust levels of cheese, bake instead of fry. Swap egg whites for dredging the rice balls.
Carbs: Replace some of the rice with cauliflower rice or riced turnip, use crushed pork rinds instead of breadcrumbs.
Make it fit my eating style?
Gluten-Free: Use gluten free panko breadcrumbs and your favorite gluten free flour.
Dairy-Free/Vegan: Use your favorite dairy free cheese or skip the center.
Make it fit my spoons?
Cook saffron rice in advance; it holds well and is the most labor-intensive step.
Bake the arancini in a mini muffin tin with an oil spray if frying is too much active cooking.
Form arancini and freeze before frying or baking. Reheat in oven or air fryer.
More Recipes
Hearty Easy to Chew Chili Cheese Burritos and a slice of Easy to Chew Apple Cake can help round out a weekend of recipes.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
