Take 3 bowls, add your flour into one with the dry spices, and beaten eggs in the next. In the third bowl add your mix of panko and breadcrumbs and set to the side to use after.

Cook your red rice as per instructions

(I prefer the pan method, with 50mls of water but you can microwave for 2 minutes).

Add your hot sauce to the rice and mix well. When cooked, add the rice to a mixing bowl and fold in your cream cheese – mix well.

Make little small golf ball size rice balls and place each ball on a tray (wet hands make it easier to mould). Now place the rice balls into the fridge for a few hours to allow to set and harden.

Remove from the fridge and roll the rice balls, first into the dry spiced seasoned flour, next into the egg wash (use one hand or a spoon to save mess) then finally into the crumb mix.

In a deep pan add your cooking oil, and once it comes to temperature (170c) use a probe if you have one, reduce the heat and lower your coated rice balls into the pan carefully. Cook the arancini balls for 8-10 mins they will look golden brown, remove from the pan and drain the excess oil off them. These can also be cooked in an airfryer for 10 minutes.

Take our Stroodles edible bowls, place some red pepper relish at the base, top with your cooked arancini and finish with grated parmesan and some piri piri sauce. Spread the sauce on the bowl also and serve as a multi-bite experience where the bowl compliments the Arancini.