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Sweet Arancini with Leftover Rice

  • prep time 15 min
  • total time 45 min
  • serves 4
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Sweet Arancini with Leftover Rice

A delicious dessert made from left over rice and inspired by rice pudding!

Nadia G. Courtesy of:
Nadia G. Bitchin' Kitchen

Main, Dinner, Rice/Grain


Directions for: Sweet Arancini with Leftover Rice

Ingredients

Custard

3 egg yolks

¼ cup raw sugar

1 cup heavy cream

½ vanilla bean, seeds separated from pod

Arancini

1 ½ cup leftover cooked white rice, cold

½ raisins, roughly chopped

¼ tsp ground cinnamon

¼ tsp ground nutmeg

3 eggs, beaten

Dry breadcrumbs

Canola oil, for deep-frying

Coating

½ raw sugar

1 tsp ground cinnamon

Directions

Custard

1. In a bowl, whisk together egg yolks and raw sugar. Set aside. Heat pot on medium, and add cream and vanilla seeds. Stir constantly for about 8 minutes until tiny bubbles form along the edges, do not let it boil. Slowly add hot cream mixture to egg yolks, one tablespoon at a time, mixing and being careful not to cook the eggs. Transfer mixture back to the pot. Turn heat down to medium low. Stir constantly for about 5 minutes, until the custard is think enough to coat a wooden spoon. Do not boil. Chill in ice bath and stir for a few minutes, until thickened.

Arancini

1. Poor custard into a big bowl and fold in the rice and raisins. Add cinnamon and nutmeg. Mix. Cover and refrigerate for 30 minutes. Dip hands in bowl of water and roll chilled mixture into small balls about the size of golf balls. Cover and refrigerate for another 20 minutes until the rice balls are firm. Heat canola oil at 350° F. Dip balls in the beaten eggs, coat with breadcrumbs and fry 5 to 6 rice balls at a time until golden and crispy (about 3 minutes). Drain on wire rack.

Coating

1. In a shallow bowl, mix the sugar and cinnamon.

2. Roll the still hot arancini in coating mixture and serve.

See more: Main, Dinner, Rice/Grain