Arancini Balls with Fun Flavoured Custard

by Kyla Van Heerden

Recipe and image credit: 


Yield: 20 portions

2 medium pots
Mixing bowls x 1 medium and 2 small
2 shallow trays
Baking trays
Deep fryer


1 cup (220g) Arborio rice
1L (4 cups) Parmalat full cream milk
350g caster sugar
1 cinnamon quill
1 tsp vanilla essence
2 eggs, separated, plus 2 whole eggs
1 tbs corn flour
300ml plus 250 ml (for the filling) Parmalat custard
2 Tbsp gelatine powder
1/2 cup (75g) plain flour
1 cup (100g) breadcrumbs
Sunflower oil, to deep-fry
2 tsp ground cinnamon



1. Place rice, milk, 3/4 cup (165g) sugar and 1 tsp salt in a saucepan over medium heat. Bring to
the boil, then reduce heat to low.
2. Add the cinnamon quill and half the vanilla essence. Cover and cook, stirring occasionally, for
15 minutes, then remove lid and simmer, stirring, for 20-30 minutes until rice is al dente.
Remove cinnamon.
3. Whisk yolks, corn flour in a heatproof bowl until pale. Place 300 ml Parmalat custard and
remaining vanilla essence in a pan over medium heat. Bring to just below boiling point, then
pour into egg mixture, whisking constantly.
4. Return to pan and stir for 10 minutes or until thickened. Stir into arborio rice. Allow to sit for 5
5. Take 1 cup (250ml) deee-licious Parmalat custard and put in a pot, add dissolved gelatine
(dissolve in 2 Tbsp cold water), add whatever flavour you like (vanilla, mint, rose, orange,
anything!!) then pour remaining custard on a tray to chill in the freezer.
6. Spread custard rice over a tray and chill in the freezer.
7. Place 1 heaped tbs rice mixture in your hand and scoop 1 tsp custard into centre, then
enclose with rice mixture to form a ball with custard in the centre.
8. Set aside, then repeat to make 20 arancini. Roll, roll, roll your balls!! Chill for 15 minutes in the
freezer to firm up. We’ve got your back!! Place flour and breadcrumbs in separate bowls.
Whisk remaining 2 egg whites and 2 eggs in a third bowl.
9. Dust each arancini in flour, then dip in egg and roll in crumbs. Repeat egg and crumb layers
once more. Chill for 15 minutes to firm up.
10. Fill deep fryer with oil and heat to 170°C. Combine ground cinnamon and remaining 1/2 cup
(110g) sugar in a bowl. In batches, fry arancini for 2-3 minutes until golden. Roll in cinnamon
sugar to coat-serve warm and delicious!!

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