We all have left over rice, right. We have frozen and fridged pilau, kedgeree (different), sticky rice, mexican rice. Once at chilled level only, we use these beautiful grains to surround cheese, eggs, and other fish such as crab and minced prawns and garlic . Wrapped the rice around your favourie treat to create a new take on Arincini all crispy and cruchy. Serve with your special savoury and hot dips.
Ingredients
- 25g butter
- 100g leftover rice or aborio rice
- 1 glass dry white wine
- 200ml vegetable stock
- 100g filling or crab meat
- 300ml vegetable oil
- 1 egg beaten
- about 1 tbsp plain flour
- a large handful dried breadcrumbs
- Sea salt & ground black pepper
Instructions
- Get your left over rice or chill cooked rice until ready to fry. Pick your best filling and place into a flattened pattie shape.
-
Roll the risotto into small bite-sized balls. Wrapping around crab, cheese or another choice (think golf ball size).
-
Put the egg, flour and breadcrumbs in separate shallow dishes.
-
Coat the rice balls first in flour, then beaten egg and finally in the breadcrumbs.
-
To cook, fill a deep sauce pan no more than 1/3 full with oil and heat until a cube of bread browns in 30 seconds.
-
Fry about four balls at a time, until golden, then drain on kitchen paper.
-
Keep warm while you cook the rest.
-
Serve with your favourite dip or sauce.