A creative dessert combining the creamy texture of rice pudding with the crispy indulgence of deep frying, inspired by arancini. This recipe uses Arborio rice to create delicious, golden-brown fried rice pudding balls.
1. In a pot on medium-low heat, add RiceSelect Arborio Rice, 3 cups of room temp whole milk, salt, vanilla, and 1/4 tsp cinnamon. Bring to a simmer and stir every few minutes.
2. Keep stirring every few minutes and add 1/4 cup of whole milk whenever the risotto looks like it needs some liquid. This will take about 40 minutes–it’s a long process to make risotto, but it’s so worth it!
3. When the rice is fully cooked, it will have a slight bite to it, but should be creamy and thick. Pour it into a plastic wrap-lined pan, cover, and let set in the fridge for 1 hour.
4. Cut the rice into even squares and roll into 2 inch balls.
5. Coat in flour, then egg, then breadcrumbs.
6. Bring a pot of canola oil to 350ºF and then place your rice pudding balls into the oil, making sure not to crowd them. When they turn golden brown, take them out of the oil and place them on a wire rack or paper towel.
7. Combine 1 tbsp powdered sugar and 1/4 tsp cinnamon and sprinkle the mixture onto your rice pudding balls. Serve with caramel sauce and enjoy!
