Sweet rice pudding arancini (gluten-free)

These sweet rice pudding arancini recycle any leftover rice pudding into such a dreamily light treat that you should be in the kitchen making rice pudding as we speak!

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While not much of a connoisseur of the psyche of any member of the porridge family, I dare to say rice pudding is something there's never any left over, right? Perhaps it's the fact it takes quite a bit longer than, say, oatmeal? Or the creamily rich, comforting texture that just makes people reach for seconds? 

Next time you're making it, go on, double the amount straight away as following day you'll have everything it takes to make these dreamy sweet rice pudding arancini which take the rice pudding to a whole new level.

For a sweeter take on the traditional rice pudding use my recipe for Spanish arroz con leche. Another option is to add sugar (or another preferred sweetener), vanilla and finely grated lemon zest into the leftover pudding. Orange zest and/or cardamom would work a treat, too. Next time I might go even further and hide a white chocolate ganache heart into these babies...!

For  a dairy-free treat, cook the pudding using coconut milk. For a gluten-free diet substitute all purpose flour with coconut flour and breadcrumbs with gluten-free ones. Make sure to use fridge-cold rice pudding - for this purpose you want the pudding to be the stiffer kind. You can prepare these in advance, just make sure to store the breaded arancini in the fridge until ready to fry.

Oh, and another way to make the most of leftover rice pudding? This Aland pancake!

Makes 12

Sweet rice pudding arancini:

appr. 3 dl cold rice pudding

2 dl all purpose flour

2 eggs, whisked

2 dl bread crumbs

For frying: oil

To serve: cinnamon sugar

Using a tablespoon, scoop out little nuggets of rice pudding and roll into balls. Place on a sheet and transfer to fridge to wait while you prep the breading stage.

Measure flour into one bowl, whisk the eggs in another and pour the bread crumbs in a third one. 

Roll the arancini in the flour, then in the eggs and then in the bread crumbs. Make sure to be thorough with each phase, as properly sealing the surface with the coating prevents the filling from leaking out. 

Heat oil in a heavy bottomed pot (180°c). Fry the arancini in batches until golden brown. Using a slotted spoon, lifte out of the oil, drain on kitchen towels and (should you want to), toss in a mixture of cinamon and sugar.

Serve. Enjoy. And reach for seconds...!

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ANYONE FOR SECONDS?

      

SHARING IS CARING!