Arancini – Baked Rice Balls

Method by Antoinette V. Bowman

Ingredients for Rice:

  • Boil 500g Arborio or Italian risotto rice,
  • add one vegetable stock cube to the water;
  • Cook till al’dente.

Ingredient: Prepare Bolognaise Sauce

  • One chopped onion
  • 2 cloves garlic,
  • 500g lean beef mince,
  • 4 rashers lean bacon chopped,
  • 2 chopped carrots,
  • 1 tin tomato pulp,
  • 4 tbs. tomato puree;
  • 1 tsp mixed spice,
  • 1 cup wine,
  • 1 tsp sugar,
  • stock cube,
  • Sautéed till thick; and cool well

Method:

  1. Grate 200g cheddar;
  2. Add to the cooked rice when still warm;
  3. Add 4 tbs. tomato juice to the cooked rice;
  4. Add two beaten eggs, some chopped fresh herbs (parsley, marjoram, thyme) to the rice;
  5. Meanwhile prepare the breadcrumb mix
  6. 200g breadcrumbs, 1 tsp Cajun spice, 2 tbs. sesame seeds, season well
  7. In your palm add 3 tbsp. rice flatten slightly, top with the bolognaise sauce and 1 tbsp. cheese, roll up into a ball; (you can also add a layer of creamed spinach);
  8. Coat in breadcrumbs. 
  9. Line a dish with baking paper and bake in a moderate oven 350 for about 30 minutes or till golden brown.
  10. These Arancini could be eaten warm or at room temperature