Cooking Instructions
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Step 1
In a pan over medium heat, add
Coconut Oil (1 Tbsp)
. Add
Risotto (2/3 cup)
, and stir well. Cook for 3 minutes.
Step 2
Pour in
Water (1 cup)
, and stir until absorbed for 5-6 minutes. The mixture should be creamy. Add more water if it's dry.
Step 3
In the same pan, add
Coconut Cream (2 1/2 Tbsp)
,
Desiccated Coconut (1/2 cup)
,
Granulated Sugar (1/3 cup)
, and
Black Sesame Seeds (1 Tbsp)
. Stir to combine and cook for 5 minutes, or until rice is aldente. Let it cool.
Step 4
Shape the rice mixture into balls. Roll into
All-Purpose Flour (1/4 cup)
,
Egg (1)
, and
Panko Breadcrumbs (1/4 cup)
. Coat evenly and leave aside.
Step 5
Heat
Cooking Oil (2 cups)
to 340 degrees F (170 degrees C). Fry rice arancini for 4-6 minutes, or until golden brown. Once ready, drain on a paper towel.
Step 6
Serve the rice arancini with
Mango (1)
. Enjoy!
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