Chocolate & Cinnamon Arancini Balls
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Loading... Ingredients
1 cup Spekko Long Grain Parboiled Rice, rinsed
2 cups water
1.5 cups milk
1 cup sugar
1 tsp vanilla essence
200 g chocolate spread (e.g. Nutella)
1 cup flour
2 cups dried breadcrumbs
3 eggs
1 cup sugar
2 tsp ground cinnamon
Canola oil
Method
- Bring the water to the boil on the stove top. Add the rice, lower the heat & then simmer over a medium heat for 10 minutes. Stir occasionally.
- While that is cooking, mix the milk, sugar & vanilla into another saucepan over a medium heat. Stir until the sugar is dissolved & the milk is hot. Do not let the milk boil.
- Drain the rice from the water & tip into the milk mixture. Cook over a low heat for about 15 minutes, until all the milk has been absorbed. The mixture should be thick & sticky.
- Tip the rice onto a baking tray & spread out evenly. Place in the fridge overnight.
- Line another tray with baking paper. Using a teaspoon measure, making roughly even rounds of chocolate, spread & put them onto the baking tray. Do not worry, they do not have to be perfect! Put the tray in the freezer overnight.
- The following day: Roll the rice into even golf-size balls. Using the back of a wooden spoon, make a hole into the centre of each ball & push a piece of Nutella into each. Remould the rice back over, to enclose the chocolate.
- Put the rounds on a tray & into the freezer.
- Put the flour into one bowl. Whisk the eggs together & put them into another. Then lastly put the breadcrumbs into their own bowl.
- Mix the sugar & cinnamon together in a bowl & keep aside for later.
- Now to coat: Roll each ball in flour, then into the egg & lastly coat in breadcrumbs – making sure to coat evenly with each ingredient.
- Fill a pan half way up with oil.
- Over a medium heat, fry the arancini balls in batches until golden. Drain on paper towel & while they’re still hot, roll them through the sugar cinnamon mix. Serve warm