Ingredients

Arancini

  • 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

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

Steps

Arancini

  1. Shape cooled rice pudding mixture into one and a half-inch round balls.
  2. Dredge each ball of rice pudding in the flour, then the eggs, and lastly in the ground cookies.
  3. Place all the coated balls on a sheet tray and cool for at least one hour or overnight.
  4. 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.
  5. 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.
  6. Serve Arancini warm, drizzled with the hot chocolate sauce.

Rice Pudding

  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.
  2. Simmer for 25 minutes and add the sweetened condensed milk. Simmer slowly for an additional 10 minutes and cool immediately.