Okay guys. This recipe is one you’re going to want to bookmark. Think arancini (risotto balls filled with cheese, rolled in panko and then deep-fried), but a dessert version. I take my favorite Carolina Gold rice and make it into rice pudding. Then, after it’s had a chance to set up in the fridge, I surround miniature caramels with the rice pudding, roll it into balls and then in panko. The balls are also deep-fried, then served with chocolate sauce and apricot preserves.
| Level: | Intermediate |
| Total: | 5 hr 20 min |
| Active: | 45 min |
| Yield: | 16 rice pudding balls |
Ingredients
- 2 cups cooked and cooled Carolina Gold rice (from 3/4 cup uncooked rice)
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cinnamon stick (or use 1/2 teaspoon ground cinnamon)
- 2 1/2 cups whole milk
- 3 large eggs
- 1 tablespoon cornstarch
- Canola or vegetable oil, for frying
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 16 unwrapped caramels
- Hot fudge sauce, for serving, warmed
- Apricot preserves, for serving, warmed
Instructions
- Combine the cooled rice, sugar, salt, cinnamon stick and 2 cups milk in a medium saucepan over medium heat. Bring to a simmer, then cook until thickened, stirring occasionally, about 20 minutes. Remove from the heat and remove the cinnamon stick, if using.
- Beat 1 egg in a small bowl. Combine the cornstarch with the remaining 1/2 cup milk in a liquid measuring cup. Return the pan to medium-low heat, then gradually add the beaten egg, stirring constantly to prevent the egg from scrambling. Cook for 1 minute, then pour in the milk mixture. Cook until the mixture is very thick, 1 to 2 minutes longer, stirring constantly.
- Transfer the mixture to a shallow baking dish and let cool until warm, about 20 minutes. Place the dish in the refrigerator and let cool completely, at least 4 hours or up to overnight.
- Pour enough oil in a Dutch oven to reach 2 1/2 inches up the sides. Heat the oil to 325 degrees F.
- Place the flour in a shallow pan or bowl. Whisk the remaining 2 eggs in a separate shallow pan or bowl. Place the panko in a third shallow pan or bowl.
- Remove the rice pudding from the refrigerator and scoop into 16 equal balls. Working with 1 ball at a time, gently flatten the ball, then place a caramel in the center. Shape the rice pudding around the caramel to completely cover it, then roll into a ball. Place on a parchment paper-lined baking sheet. Repeat the process until all the rice pudding and caramels are used.
- Working one at a time, roll the balls in the flour, then dip in the eggs and dredge in the panko. Repeat the process until all the rice pudding balls are coated. Add 2 to 3 rice pudding balls to the hot oil and fry until golden brown, 4 to 5 minutes. Remove to a wire rack inside a rimmed baking sheet to drain. Repeat with the remaining rice pudding balls. Serve warm with the hot fudge sauce and apricot preserves.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 386 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 6 g |
| Cholesterol | 39 mg |
| Sodium | 131 mg |