Description
Sicilian arancini get a sweet makeover! Crispy fried rice pudding balls dipped in a tangy stone fruit sauce.
Ingredients
Units
Scale
- 2 cups (473 ml) water
- 1 cups (200 g) Arborio rice
- 2 1/2 cups (590 ml) whole milk
- 1/4 cups (50 g) granulated sugar
- 1 tablespoon cornstarch
- 1 large egg
- Dash of cinnamon
- Pinch of nutmeg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 2-3 large eggs, beaten
- 1 1/2 cups (150 g) graham cracker crumbs
- Canola or peanut oil, for frying
- Confectioners sugar, for dusting
- 1 cups (320 g) peach preserves
- 3 fresh ripe apricots, pitted and chopped
- 1 tablespoon (14 g) unsalted butter
Instructions
- Prepare the Apricot-Peach Dipping Sauce
- 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.
- 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.
- 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.
- Cook the 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.
- 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.
- Enrich the Rice Pudding
- In a separate bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, egg, and vanilla extract until smooth.
- Gradually add a few spoonfuls of the hot rice mixture into the egg mixture, whisking constantly to prevent the egg from cooking.
- 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.
- Chill the Rice Mixture
- 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.
- Place in the refrigerator for at least 2 hours, or until completely chilled and firm. This step can be done a day in advance.
- Form the Arancini
- 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.
- Prepare three bowls—one with flour, one with beaten eggs, and one with graham cracker crumbs.
- 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.
- Fry the Arancini
- Fill a large, heavy-bottomed pot with about 2 inches of canola or peanut oil and heat to 350°F (175°C).
- 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.
- Transfer the fried arancini to a plate lined with paper towels to drain.
- Serve with Apricot-Peach Sauce
- Lightly dust the arancini with confectioners’ sugar.
- Arrange them on a serving plate with a side of apricot-peach sauce for dipping. Serve warm.
Notes
- For easier rolling, chill the rice pudding mixture for at least 4 hours or overnight. This will prevent the arancini from falling apart.
- If the rice pudding is too sticky, add a tablespoon of milk to loosen it. Conversely, if it’s too loose, add a tablespoon of cornstarch.
- Substitute panko breadcrumbs for graham cracker crumbs for a lighter, crispier coating.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 100