Arancini di Riso (Rice Croquettes)
I wanted to think of another way than spaghetti to use up the tomato sauce.
You can eat the filling as it is, so just make sure not to burn your arancini.
When they get cold, heat them up in the oven before serving - the cheese will be so soft and delicious! Recipe by zunko
Arancini di Riso (Rice Croquettes)
I wanted to think of another way than spaghetti to use up the tomato sauce.
You can eat the filling as it is, so just make sure not to burn your arancini.
When they get cold, heat them up in the oven before serving - the cheese will be so soft and delicious! Recipe by zunko
Cooking Instructions
- 1
Dice the ham into 5 mm square pieces. Also dice the cheese into 1.5 cm cubes.
- 2
Put the warm cooked rice into a bowl. Add the tomato sauce and mix until even. Also add the ham and continue to mix.
- 3
Divide the mixture from Step 2 into sixths. Set it aside for the flavors to blend together.
- 4
Beat the eggs in a deep bowl. Prepare the cake flour and panko separately in their own bowls.
- 5
With your hand, take 1/6 of the rice from Step 3. Press the cheese into the middle and squeeze to make a rice ball. Repeat to make 6 rice balls.
- 6
As if making croquettes, dredge the rice balls with cake flour → beaten eggs → panko in this order.
- 7
Pour in a decent amount of oil (for deep-frying) and heat until it's about 170℃. Place the dredged rice balls inside.
- 8
Roll the balls around in the oil and deep-fry until they are golden brown. Enjoy.
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