SunRice

Arancini

I am using:

Prep time

15min

Cook time

60min

These prawn arancini balls make for the perfect cheesy, warm rice snack. Serve with this delicious lemon chilli aioli to please the masses.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for null people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • l Chicken Stock

  • tsp Saffron Threads

  • tbsp Olive Oil

  • Brown Onion (finely chopped)

  • clove Garlic (crushed)

  • cup SunRice Arborio Risotto Rice or SunRice Medium Grain Rice

  • g Parmesan (finely grated)

  • g Cooked Prawns (peeled, deveined, finely chopped)

  • tbsp Chives (chopped)

  • cup Mozzarella (finely grated)

  • cup Plain Flour

  • Eggs (lightly whisked)

  • g Panko Breadcrumbs

  • Vegetable Oil

  • Lemon Chilli Aioli

  • cup Whole Egg Mayonnaise

  • Large Lemon (rind finely grated)

  • tbsp Chipotle Chilli (chopped)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Arancini

Method

  • Put the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low, hold at a gentle simmer.

  • Heat oil in a large saucepan over medium heat. Add the onion and garlic, cook stirring, for 5 minutes or until soft and translucent. Stir in the rice and cook, for 2 minutes or until the grains look glassy. Add 1/2 cup of stock to the risotto, stir until liquid is absorbed. Continue this process, adding 1/2 cup stock and stirring until it has absorbed before adding the next. This will take 20-25 minutes. The rice should be tender yet firm to bite. Remove from heat. Stir in parmesan. Refrigerate until cold.

  • Once cold, stir in the prawns, chives and mozzarella and season. Roll 1 tablespoonful of risotto mixture into a ball. Repeat with remaining mixture. Coat risotto balls, one at a time in flour, egg and breadcrumbs. Cover and refrigerate for 1 hour until firm.

  • Preheat oven 160°C fan forced. Deep fry the arancini 6-8 at a time until golden, transfer to a wire rack, keep warm on the rack in the oven while cooking the remaining arancini. Combine the lemon chilli aioli ingredients together and serve.

  • Tip Any leftover risotto is perfect to make arancini, just stir through extra mozzarella which helps hold it together.

    Tip Always deep fry in small batches so the oil stays at the ideal temperature.

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