Not your everyday arancini! Leftover rice becomes a sweet dessert.
Course Dessert
Cuisine American, Italian
Keyword arancini, dessert, rice
Budget Frugal
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Chilling time 30 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 195kcal
Equipment
Medium bowl
Zip top bag to crush the vanilla wafers in
Large saucepan for frying
Ingredients
3cupscookedcooled rice
¼cupgranulated sugar
¼cupraisins
½teaspooncinnamon
1teaspoonvanilla
¼cupheavy cream
1egg yolksave the egg white
2eggsplus egg white from separated yolk, lightly beaten
2cupsvanilla waferscrushed but not pulverized
Peanut Oil for frying
Butter for your hands
Garnish:
Caramel
Powdered Sugar
Whipped Cream
Instructions
Add rice, sugar, raisins, cinnamon, vanilla, heavy cream and one egg yolk in medium bowl. Stir to mix. Refrigerate until well chilled.
Put the vanilla wafers in a zipper bag and crush with a rolling-pin or mallet. You want some texture, so leave some small pieces. Place the crushed cookies in a shallow bowl
With a fork, beat the extra egg white and the 2 whole eggs in a shallow bowl. Set aside.
Pour enough peanut oil into a medium heavy bottomed pan to 2" up the sides. Heat on medium high heat until a tiny drop of water sizzles when dropped in the oil.
Rub butter on your hands to keep the rice from sticking. Don't skip this step. You'll be a mess! Using a small scoop gather a mound of rice about the size of a ping-pong ball.
Gently roll the rice into a ball in your buttered hands. Place on a wire rack until all balls are formed.
One at a time, dip the rice balls into the egg then roll in the cookie crumbs. Continue until all are coated.
Drop three at a time into the hot oil with a spider spoon. Let the rice balls fry until lightly golden brown.
Remove from heat and place on paper towels to drain. Allow to cool before garnishing.
You can eat them plain, roll them in sugar, or go all out with powdered sugar caramel sauce and whipped cream. They would also be tasty served with maple syrup or honey.