Sweet Dessert Arancini — Fried Italian Rice Pudding

One year ago I was on the beautiful island of Sicily with my big, loud, Italian family. There are many dishes that are specific to the Sicilian culture that I grew up eating, and I couldn’t wait to get my hands on the “real thing.” Canolis, Eggplant Caponata, Cassata Cake, Fig Cookies and of course Arancini. Arancini are a popular street food in Sicily, so common that you can even purchase them at a gas station convenience store. Arancini are incredible, creamy, cheesy, fried rice balls that are often stuffed with things like ham, peas, ground beef and tomato sauce.

The Sicilians make these so well, that even when you purchase them from a sketchy “mini-mart” chances are they are still going to be down right delicioso.

I decided to reinvent Arancini and combine them with another classic rice dish, Rice Pudding. My Sweet Arancini are crunchy, creamy bundles of gooey, rice pudding, coated in a blanket of delicious graham cracker crumbs and fried to perfection. These bella balls are not complete without their silky, tangy Apricot and Peach dipping sauce. Make these for your next soiree and I promise you everyone will not be able to take their hands off your rice balls.

Buy the new Honest Cooking Magazine cookbook today!

What Are Sweet Arancini?

Arancini are classic Italian rice balls, typically savory and filled with ingredients like cheese or meat. In our sweet variation, creamy rice pudding is used as the base, creating a dessert version that’s crispy on the outside and luscious on the inside.

Key Ingredients

• Arborio Rice: A short-grain rice known for its texture is essential for traditional risotto and rice puddings.
• Whole Milk: Makes the rice pudding creamy, rich and lovely.
• Graham Cracker Crumbs: Used for coating, adding a wonderful sweet and crunchy exterior.
• Apricots and Peach Preserves: Combine to create a delicious sweet dipping sauce with a little bit of a tang that complements the fried rice balls.

Tips to Succeeding with Sweet Arancini

• Chilling the Rice Mixture: This step is crucial to help the arancini hold their shape during frying. Don’t skip it!
• Oil Temperature: Use a thermometer to ensure the oil is at the correct temperature (around 350°F). If it’s too cool, the arancini will absorb too much oil and become greasy; if too hot, they may burn on the outside while remaining undercooked inside.
• Graham Cracker Crust Alternative: Feel free to substitute with crushed cookies, cornflakes, or even panko breadcrumbs for a different texture.

How to Make Sweet Dessert Arancini – Fried Italian Rice Pudding

1. Prepare the Apricot-Peach Dipping Sauce

• Sauté the Apricots: In a small saucepan over low heat, melt the butter. Add the chopped apricots and cook gently until they release their juices and soften, about 5-7 minutes.
• Add Preserves: Stir in the peach preserves. If the mixture is too thick, add a tablespoon of water to achieve a sauce-like consistency. Continue to cook for another 2-3 minutes until well combined.
• Cool and Store: Remove from heat and let the sauce cool. Transfer to a container and refrigerate until ready to use. If it thickens too much upon cooling, warm it slightly before serving.

2. Cook the Rice

• Boil Water and Add Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the Arborio rice, stir, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
• Incorporate Milk: Pour in the whole milk, stir to combine, and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for approximately 30 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture is creamy.

3. Enrich the Rice Pudding

• Prepare Egg Mixture: In a separate bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, egg, and vanilla extract until smooth.
• Temper the Egg Mixture: Gradually add a few spoonfuls of the hot rice mixture into the egg mixture, whisking constantly to prevent the egg from cooking.
• Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the rice. Cook over medium heat, stirring continuously, for about 2 minutes until the mixture thickens and becomes very sticky, resembling risotto.

4. Chill the Rice Mixture

• Transfer and Cover: Spread the thickened rice pudding into a baking dish or loaf pan. Cover the surface directly with plastic wrap to prevent a skin from forming.
• Refrigerate: Place in the refrigerator for at least 2 hours, or until completely chilled and firm. This step can be done a day in advance.

5. Form the Arancini

• Portion the Rice: Once the rice mixture is firm, use a spoon or small ice cream scoop to portion out about 2 tablespoons of rice for each arancino. Roll each portion into a ball between your palms.
• Set Up the Coating Station: Prepare three bowls—one with flour, one with beaten eggs, and one with graham cracker crumbs.
• Coat the Arancini: Roll each rice ball in flour, then dip it in the beaten eggs, and finally coat it in graham cracker crumbs. Press gently to ensure an even coating.

6. Fry the Arancini

• Heat Oil: Fill a large, heavy-bottomed pot with about 2 inches of canola or peanut oil and heat to 350°F (175°C).
• Fry in Batches: Carefully lower a few arancini into the hot oil using a slotted spoon. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
• Drain Excess Oil: Transfer the fried arancini to a plate lined with paper towels to drain.

7. Serve with Apricot-Peach Sauce

• Dust with Sugar: Lightly dust the arancini with confectioners’ sugar.
• Plate and Serve: Arrange them on a serving plate with a side of apricot-peach sauce for dipping. Serve warm.

Recipe Notes

• Rice Texture: If you prefer a creamier center, don’t overcook the rice pudding. Slightly undercooking it will give you a silkier texture inside the arancini.
• Apricot-Peach Sauce Substitute: You can use store-bought fruit preserves if you’re short on time, or swap apricots and peaches for other fruits like strawberries or raspberries.
• Make Ahead: The arancini can be prepped and stored in the fridge for up to 24 hours before frying.

Also, Check Out These Traditional and Untraditional Arancini Recipes:

Untraditional: Arancini alla Carbonara

Untraditional: Indian Style Arancini

Traditional: Arancini di Riso – Fried Italian Risotto Balls with Marinara Sauce

Sweet Dessert Arancini — Fried Italian Rice Pudding

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Danielle Marullo
• Total Time: 65 min plus chilling time
• Yield: Makes 12-15 1x

Print Recipe

Pin Recipe

Description

Arancini, the popular street food in Sicily, has been reinvented and fried with iconic rice pudding. Crunchy, creamy, bundles of gooey rice pudding are dipped in tangy stone fruit sauce for a perfect dessert.

---

Ingredients

Units USM Scale 1x2x3x

For the Rice Pudding:

• 2 cups water (473 ml)
• 1 cup Arborio rice (200 g)
• 2 1/2 cups whole milk (590 ml)
• 1/4 cup granulated sugar (50 g)
• 1 tablespoon cornstarch
• 1 large egg
• Dash of cinnamon
• Pinch of nutmeg
• 1/2 teaspoon vanilla extract

For Coating and Frying:

• 1 1/2 cups all-purpose flour (180 g)
• 2–3 large eggs, beaten
• 1 1/2 cups graham cracker crumbs (150 g)
• Canola or peanut oil, for frying
• Confectioners’ sugar, for dusting

For the Apricot-Peach Dipping Sauce:

• 1 cup peach preserves (320 g)
• 3 fresh ripe apricots, pitted and chopped
• 1 tablespoon unsalted butter (14 g)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Apricot-Peach Dipping Sauce

• Sauté the Apricots: In a small saucepan over low heat, melt the butter. Add the chopped apricots and cook gently until they release their juices and soften, about 5-7 minutes.
• Add Preserves: Stir in the peach preserves. If the mixture is too thick, add a tablespoon of water to achieve a sauce-like consistency. Continue to cook for another 2-3 minutes until well combined.
• Cool and Store: Remove from heat and let the sauce cool. Transfer to a container and refrigerate until ready to use. If it thickens too much upon cooling, warm it slightly before serving.

---

2. Cook the Rice

• Boil Water and Add Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the Arborio rice, stir, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
• Incorporate Milk: Pour in the whole milk, stir to combine, and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for approximately 30 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture is creamy.

---

3. Enrich the Rice Pudding

• Prepare Egg Mixture: In a separate bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, egg, and vanilla extract until smooth.
• Temper the Egg Mixture: Gradually add a few spoonfuls of the hot rice mixture into the egg mixture, whisking constantly to prevent the egg from cooking.
• Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the rice. Cook over medium heat, stirring continuously, for about 2 minutes until the mixture thickens and becomes very sticky, resembling risotto.

---

4. Chill the Rice Mixture

• Transfer and Cover: Spread the thickened rice pudding into a baking dish or loaf pan. Cover the surface directly with plastic wrap to prevent a skin from forming.
• Refrigerate: Place in the refrigerator for at least 2 hours, or until completely chilled and firm. This step can be done a day in advance.

---

5. Form the Arancini

• Portion the Rice: Once the rice mixture is firm, use a spoon or small ice cream scoop to portion out about 2 tablespoons of rice for each arancino. Roll each portion into a ball between your palms.
• Set Up the Coating Station: Prepare three bowls—one with flour, one with beaten eggs, and one with graham cracker crumbs.
• Coat the Arancini: Roll each rice ball in flour, then dip it in the beaten eggs, and finally coat it in graham cracker crumbs. Press gently to ensure an even coating.

---

6. Fry the Arancini

• Heat Oil: Fill a large, heavy-bottomed pot with about 2 inches of canola or peanut oil and heat to 350°F (175°C).
• Fry in Batches: Carefully lower a few arancini into the hot oil using a slotted spoon. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
• Drain Excess Oil: Transfer the fried arancini to a plate lined with paper towels to drain.

---

7. Serve with Apricot-Peach Sauce

• Dust with Sugar: Lightly dust the arancini with confectioners’ sugar.
• Plate and Serve: Arrange them on a serving plate with a side of apricot-peach sauce for dipping. Serve warm.

Notes

Rice Texture: If you prefer a creamier center, don’t overcook the rice pudding. Slightly undercooking it will give you a silkier texture inside the arancini.

Apricot-Peach Sauce Substitute: You can use store-bought fruit preserves if you’re short on time, or swap apricots and peaches for other fruits like strawberries or raspberries.

Make Ahead: The arancini can be prepped and stored in the fridge for up to 24 hours before frying.

• Prep Time: 20 min
• Cook Time: 45 min
• Category: Dessert
• Method: Deep Frying
• Cuisine: Italian

Nutrition

• Serving Size: 2 rice balls
• Calories: 320
• Sugar: 12g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 45mg