INDIAN RICE PUDDING ARANCINI
Medium
4
INDIAN RICE PUDDING ARANCINI
Ingredients

Custard

  • Pinch saffron
  • Cinnamon stick
  • Teaspoon orange zest
  • 4 star anise
  • 6 cardamon pods (crushed)
  • Half vanilla pod
  • 50g currants
  • 300ml milk
  • 4 egg yolk
  • 40g caster sugar

Rice

  • 200g RISO GALLO Arborio Rice

Pane mix

  • 100g Panko crumb
  • 50g plain flour
  • 2 eggs

1 litre sunflower/vegetable oil
Preparation
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.

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