Arancini di riso

Prepare a batch of rice flour tempura batter and put to one side until you need it
Cover a plate or bowl with some kitchen paper to drain the arancini once they are cooked
Half-fill a heavy-bottomed saucepan with your safe oil and start to heat it on a high heat
Shred or finely dice your chicken breast. This doesn’t need to be cooked as it will cook when you deep-fry the arancini
Mix the cooked rice, shredded chicken and any vegetables you wish to add and then season well
Pour your rice mixture into the bowl of batter and stir thoroughly, making sure all the ingredients are well-covered by the batter
Using a tablespoon, take a spoonful of the rice/batter mix and pour it into the hot oil. Your batter should be thick enough to help the rice and batter retain a shape and stick together in the saucepan
When you add the rice to the oil, it will bubble up. Be careful as the oil will be extremely hot and may spit out of the saucepan
Depending on the size of your saucepan, you can add 2-3 tablespoons of rice to the oil to cook at the same time. You may want to start with just 1 until you are confident that the arancini won’t stick together
Cook the rice balls for around 2-3 minutes before turning them over in the oil using a slotted spoon
Cook for a further 2-3 minutes or until the rice balls are golden
Using the slotted spoon, remove the cooked arancini from the oil and put to drain on the kitchen paper for a couple of minutes
Serve and enjoy with accompaniments of your choice!