These little deep-fried rice balls are flavored with coconut, sesame, and yogurt, turning the classic idea of Sicilian arancini on its head. Perfect and easy dessert recipe!
Total Time
30min
0.0
0 Ratings
Author: Nicko's Kitchen
Servings:
1
Ingredients
•
1
tbsp
Coconut Oil
•
2/3
cup
Risotto
•
1
cup
Water
•
2 2/3
tbsp
Coconut Cream
•
1/2
cup
Desiccated Coconut
•
1/3
cup
Granulated Sugar
•
1
tbsp
Black Sesame Seeds
•
1
Eggland's Best Classic Egg
, beaten
•
1
Mango
, diced
•
4
tbsp
All-Purpose Flour
•
4
tbsp
Panko Breadcrumbs
•
as needed
Cooking Oil
Cooking Instructions
1.
In a pan over medium heat, add Coconut Oil (1 tablespoon). Add Risotto (125 gram), and stir well. Cook for 3 minutes.
2.
Pour in Water (250 milliliter), and stir until absorbed for 5-6 minutes. The mixture should be creamy. Add more water if it's dry.
3.
In the same pan, add Coconut Cream (40 milliliter), Desiccated Coconut (50 gram), Granulated Sugar (60 gram), and Black Sesame Seeds (1 tablespoon). Stir to combine and cook for 5 minutes, or until rice is aldente. Let it cool.
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.
5.
Heat Cooking Oil (as needed) 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.
6.
Serve the rice arancini with Mango (1). Enjoy!
Nutrition Per Serving
CALORIES
1303
FAT
59.8 g
PROTEIN
22.4 g
CARBS
172.0 g
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