These are pop-in-your-mouth, all-in-one-go sized rice balls that are perfect for a party. Prepare them in advance and keep them in the fridge, then fry or oven bake the arancine at the last minute to serve warm to guests. By dipping them in batter and breadcrumbs they will form a crispy coating which is lovely around the soft rice centres. For ease, especially when entertaining, you can simply oven bake the arancine. We serve these as amuse-bouches at our restaurant Caldesi in Campagna, where instead of crab we often mix the rice with truffle oil, cooked porcini mushrooms or simply lots of finely grated cheese and chopped herbs. You can also make them with leftover risotto.