Sweet Arancini with Leftover Rice
- prep time 15 min
- total time 45 min
- serves 4
3 egg yolks
¼ cup raw sugar
1 cup heavy cream
½ vanilla bean, seeds separated from podArancini
1 ½ cup leftover cooked white rice, cold
½ raisins, roughly chopped
¼ tsp ground cinnamon
¼ tsp ground nutmeg
3 eggs, beaten
Canola oil, for deep-fryingCoating
½ raw sugar
1 tsp ground cinnamon
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.
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