Rice Pudding Arancini

Move over donut holes, rice pudding arancini balls are stealing the spotlight!


  • Rice Pudding
  • 1 cup long-grain rice
  • 2 ½ cups of whole milk
  • ½ cup water
  • ½ cup sugar
  • ¼ teaspoon salt
  • 2 cinnamon sticks
  • ½ cup sweetened condensed milk
  • Arancini Coating
  • 2 cups all-purpose flour
  • 2 whole eggs, beaten
  • 5 ounces Marie style cookies, finely ground
  • Canola oil for frying
  • Cinnamon-sugar mixture to taste
  • Chocolate Sauce
  • 1 cup whole milk
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon sugar
  • Pinch of salt


  1. In a medium size saucepan combine the rice, milk, water, sugar, salt and cinnamon sticks. Cover with a lid and slowly bring to a boil over medium high heat and reduce to a simmer. Simmer for 25 minutes and add the sweetened condensed milk. Simmer slowly for an additional 10 minutes and cool immediately.
  2. Allow for mixture to cool and shape into one and a half inch round balls. Dredge each ball in the flour, then the eggs and lastly in the ground cookies. Place all the coated balls on a sheet tray and cool for at least one hour or overnight.
  3. Fill a heavy bottomed saucepan 2-3 inches deep in canola oil and bring up to 350 degrees fahrenheit. Fry 3-4 balls at a time, ensuring to turn frequently to get an even cooking for approximately 3 minutes total or until golden brown and warmed through. Drain and immediately toss in cinnamon-sugar mixture.
  4. In a small saucepan combine the milk, chocolate chips, and sugar and salt. Slowly bring to a boil over medium-high heat and reduce to a simmer. Allow to simmer for 3-4 minutes and serve immediately.
  5. Serve Arancini warm, drizzled with the hot chocolate sauce.