We all have left over rice, right. We have frozen or from the fridge - pilau, 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 . Wrap the rice around your favourie treat to create a new take on Arincini all crispy and cruchy. Serve with your special savoury, hot and cold 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
- Salt & organic 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.
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Roll the risotto into small bite-sized balls. Wrapping around crab, cheese or another choice (think golf ball size).
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Put the egg, flour and breadcrumbs in separate shallow dishes.
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Coat the rice balls first in flour, then beaten egg and finally in the breadcrumbs.
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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.
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Fry about four balls at a time, until golden, then drain on kitchen paper.
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Keep warm while you cook the rest.
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Serve with your favourite dip or sauce.