Arancini -pronounced as “Ara-nchi-ni”, is an Italian dish that consists of stuffed rice balls coated with bread crumbs and deep fried. The name derived from its shape and color since it s similar to an orange.  The best part about it, you can use any stuffing from minced meat, cheese- Mozzarella or peas, like I have mentioned, you can use what you have in your kitchen. The main ingredient is either “Left over rice” or fresh cooked rice if you have no left-overs.

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I have been watching a lot of food network and now my cooking skills are really paying off.

There are two things to make here:

part 1: Lebanese Sauce 

Part 2: Arancini

PART 1.

How to prepare: “Lebanese Sauce

Prep time: 5 mins    Chill Time: 6 -8 mins     Total Time:  13 -15 mins

*Main Ingredients*

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– 2 low fat yogurt {Use any brand}

– 1 large peeled cucumber

– 1/2 tsp of black pepper

– 1/2 tsp of salt

– Food processor  or a blender

*Method*

1. I used a blender – First wash your cucumber, then peel off the skin and dice them to tiny pieces. Blend using the puree button until all is smooth, then place aside.

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2. Using the empty container, pour the yogurt into the bowl. Add in the cucumber puree and mix till all is combined.

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3. Add in salt and black pepper and mix well. If it tastes well, cover it and chill in the fridge for 6 -8 mins.

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PART 2:

How to prepare- Arancini “Cheesy rice balls”.

Prep time: 10 mins   Cook Time: 20 mins     Total Time: 30 mins

Yields /Serves :- 4 pax

*Main Ingredients*

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– 2 cups of cooked rice

– 1 egg

– 1 chopped parsley

– 2 beaten eggs

– 1/2 cup of bread crumbs

– 1 cup  bread crumbs – extra for coating

– 1/2 cup of grated cheddar cheese

– Mozzarella cheese – cubed

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– 1/2 tsp of chili flakes

– 1/2 tsp of salt

– 1/4 tsp of black pepper

– Purpose Flour

*Method*

1. Take your bowl with rice, crack an egg to it, add in the parsley, 1/2 cup of bread crumbs, cheddar cheese , add in the spices and mix thoroughly using your hands.

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2. Make balls using your hands. “Others may prefer using the ice- cream scoop” to make the balls. Imagine them as meat balls and make them to the size of a tangerine. When its all round, POKE a hole right in the middle. Take your mozarella cubed cheese and place in the middle and cover it up. Repeat the steps all the way.

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3. What you will use for the last part before deep frying.

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4. Take one rice ball, roll it over the purpose flour, then dip it in the egg, lastly to the bread crumbs to coat well. Repeat this to all the other balls.

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5. Depending on your frying pan or pot, remember not to over crowd them, since the temp will drop, and you totally don’t want that.

FYI: I was keeping tabs on the arancini when they were ready from the first batch to the last.

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6. Remember the Lebanese sauce we made earlier, hoping you removed them after 6-8 mins from the fridge. Here is where to use the sauce. Top it up with Chocolate syrup.

FINAL OUTCOME:

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Inside should look like this!!

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Best eaten while Still hot.

Crunchy on the outside and Gooey on the inside.

Yummmmmm!!!

Love and Love

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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