Heat 1 litre of neutral oil to 180c

Custard

Scald the milk with the vanilla, zest and spices to infuse

Whisk the egg yolks with sugar, add the infused milk and cook out, stirring constantly till the custard thickens and coats the back of a spoon.

Pass the custard through a sieve, add the currants and set aside.

Rice pudding mix

Parboil the rice in plenty water until just cooked.

Strain the rice and add to the custard mix.

Set the mix aside in the fridge until cool and firm.

Shape the rice pudding into 25g arancini

Crumb

Whisk the eggs together and place in a container.

Pulse blend half the panko to a fine crumb and combine fine and coarse panko together

Pass the arancini through the flour, egg and panko and return to the fridge for an hour to “set”

To serve

Fry the arancini in small batches through the hot oil until golden.

Dust with icing sugar and enjoy warm.