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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. ( 2 CUPS) WHITE RICE, NOT PARBOILED
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2 CUPS WHOLE MILK
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3 CUPS WATER
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1/2 CUP GRANULATED SUGAR
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3/4 CUPS UNSALTED BUTTER
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NUTELLA AS NEEDED
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INGREDIENTS FOR FRYING:
3/4 CUPS ALL PURPOSE FLOUR
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1 CUP WATER
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PINCH OF SALT
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BREAD CRUMBS AS NEEDED
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FRYING OIL
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RECIPE
IN A FOUR QUART SAUCE PAN OVER MEDIUM TO LOW HEAT, PLACE THE MILK, WATER, RICE, SUGAR, BUTTER. COOK COVERED UNTIL THE WATER HAS COMPLETELY EVAPORATED AND THE RICE IS COOKED. PLACE THE RICE IN A CONTAINER TO COOL COMPLETELY. COVER WITH SARAN WRAP SO THAT THE RICE WILL NOT DRY.
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WHEN THE RICE IS COOL START TO MAKE THE ARANCINI. WET YOUR HANDS WITH WATER SO THAT THE RICE WILL NOT STICK ON THEM. PLACE SOME RICE ON THE PALM OF YOUR HAND AND FLATTEN IT
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PLACE A TEASPOON OF NUTELLA IN THE CENTER OF THE RICE.
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TAKE MORE RICE AND COVER THE FILLING
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PRESSING WITH BOTH HANDS, MAKE SURE ALL THE FILLING IS COVERED BY THE RICE AND SHAPE THE ARANCINO. CONTINUE TO MAKE THE ARANCINI TILL YOU FINISHED ALL THE RICE
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IN A MEDIUM BOWL PLACE THE FLOUR, WATER AND SALT. FORM A LIQUID BATTER. PLACE THE ARANCINI IN THE FLOUR BATTER ONE AT A TIME
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IN A DISH, PLACE THE BREAD CRUMBS AND SALT, STIR. THEN PASS THE ARANCINI FROM THE BREAD CRUMBS. MAKE SURE YOU COVER IT ALL
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PUT THE ARANCINI TO FRY IN HOT FRYING OIL. COOK UNTIL THE ARANCINI ARE GOLDEN BROWN
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SERVE HOT, SPRINKLE WITH POWDERED SUGAR, CACAO OR CINNAMON IF YOU LIKE. IN SICILY THE ARANCINI ARE EATEN AT ALL TIMES OF THE DAY!!! BUON APPETITO!!!