To learn more, read "Free Ballin'" in our National edition.
Riz Au Lait Arancini
Recipe from the Tasting Table Test Kitchen
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
2½ cups whole milk
1½ cups heavy cream
½ cup granulated sugar
¼ teaspoon kosher salt, plus more for seasoning
1 cup sushi rice
1 vanilla bean, split and scraped
Zest of 1 lemon, finely grated
6 cups canola oil
¾ cup all-purpose flour
¾ cup shortbread cookie crumbs, finely ground in a food processor
1. With a vegetable peeler, remove the orange peel from 3 of the oranges. Using a microplane grater, remove the zest from the fourth orange. In a medium saucepan over medium-high heat, combine the milk, heavy cream, sugar, ¼ teaspoon of salt and the orange peels. Bring the mixture to a simmer, then remove from the heat and let stand for 10 minutes. Remove and discard the orange peels. Add the rice and vanilla bean to the mixture, return the saucepan to medium heat and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until the rice has absorbed most of the liquid, about 25 minutes. Stir in lemon and orange zest. Spread over a parchment-lined tray and refrigerate until cool. With a 1-inch ice cream scoop, form the chilled rice pudding into balls and transfer to a parchment-lined baking sheet.
2. In a medium saucepan, heat the oil to 350°. Add the flour to a shallow baking dish or cake pan. Add the cookie crumbs to a second shallow baking dish. In a third shallow baking dish, whisk together the eggs with ¼ cup of water until well combined. Dip each ball in the flour, rolling to coat, then dip into the beaten egg, allowing the excess egg to drip off. Finally, roll the balls in cookie crumbs, shaking to remove any excess. Return the dredged balls to the parchment-lined baking sheet.
3. Add to the arancini to the hot oil in small batches and fry, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels and season with salt. Serve warm.