You will need to begin this recipe the day before
Makes 18
RECIPE INSTRUCTIONS
Thoroughly rinse the rice and allow to drain.
Combine the milks, sugar, cinnamon and cloves in a medium saucepan and bring to the boil. Add rice and reduce to a very low heat, cover. Cook for about an hour, stirring regularly,
until the milk has completely absorbed. Stir through the grated apple then refrigerate
overnight to firm.
Divide the cooled rice into 18 portions (about ¼ cup each). Roll into balls then roll in flour to coat, dusting off any excess. Roll in egg wash then finally into breadcrumbs to coat.
In a deep fryer or medium saucepan, heat Lupi Extra Mild Taste Olive Oil to 180ºC then fry
arancini, 3 at a time, until golden. Drain on paper towel. Serve dusted with icing sugar and
vanilla ice cream.
Ingredients
Directions
Thoroughly rinse the rice and allow to drain.
Combine the milks, sugar, cinnamon and cloves in a medium saucepan and bring to the boil. Add rice and reduce to a very low heat, cover. Cook for about an hour, stirring regularly,
until the milk has completely absorbed. Stir through the grated apple then refrigerate
overnight to firm.
Divide the cooled rice into 18 portions (about ¼ cup each). Roll into balls then roll in flour to coat, dusting off any excess. Roll in egg wash then finally into breadcrumbs to coat.
In a deep fryer or medium saucepan, heat Lupi Extra Mild Taste Olive Oil to 180ºC then fry
arancini, 3 at a time, until golden. Drain on paper towel. Serve dusted with icing sugar and
vanilla ice cream.
