I am preparing for a Sicilian based party for 60 or so folks and would like to make as much food ahead of time. Has anyone had luck with making arancini and freezing them uncooked? I came across one recipe online that said it was okay, but I'd like some reassurance from someone who has done this with good results. That recipe also used heavy cream in their rice balls - which is slightly unorthodox.
Also some recipes call for rolling the balls in flour and then bread crumbs, while most say flour, beaten eggs and then bread crumbs. Any suggestions?