Arancini di riso

  • 200g cooked rice
  • 1 chicken breast – shredded or finely diced
  • Seasoning
  • 1 batch of rice flour tempura batter
  • Rapeseed oil
  1. Prepare a batch of rice flour tempura batter and put to one side until you need it
  2. Cover a plate or bowl with some kitchen paper to drain the arancini once they are cooked
  3. Half-fill a heavy-bottomed saucepan with your safe oil and start to heat it on a high heat
  4. Shred or finely dice your chicken breast.  This doesn’t need to be cooked as it will cook when you deep-fry the arancini
  5. Mix the cooked rice, shredded chicken and any vegetables you wish to add and then season well 20150618_170334
  6. Pour your rice mixture into the bowl of batter and stir thoroughly, making sure all the ingredients are well-covered by the batter  20150618_170816
  7. 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 20150618_171036
  8. 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 20150618_171421
  9. 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
  10. Cook the rice balls for around 2-3 minutes before turning them over in the oil using a slotted spoon
  11. Cook for a further 2-3 minutes or until the rice balls are golden
  12. Using the slotted spoon, remove the cooked arancini from the oil and put to drain on the kitchen paper for a couple of minutes 20150618_171834
  13. Serve and enjoy with accompaniments of your choice!20150618_171855

3 thoughts on “Arancini di riso

  1. Pingback: Tempting tempura | 7 years to diagnosis

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