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Excella Arancini Two Ways - Sweet & Savoury

Excella Arancini Two Ways - Sweet and Savoury:

Sweet- Milk Tart Arancini

Recipe by Boitumelo Mogoai
Makes : 4-8
Prep time: 1 hr 30 min
Cooking time : 5 min
1 cup milk
1 tsp cinnamon powder
1 tsp vanilla essence
1 cup Excella Long-grain rice, cooked
1 tbsp cornstarch
1 egg plus 1 egg yolk, plus more for breading
¼ cup sugar
Excella Sunflower oil, for frying

cinnamon sugar

In a saucepan on medium heat, infuse the milk with cinnamon powder and bring the milk to a simmer before adding the vanilla essence and removing from the heat. Set the milk aside and in a separate bowl mix together the Excella Long-grain rice, cornstarch, egg and egg yolk and sugar. Whisk vigorously until everything is incorporated then using a measuring cup, gradually add the hot milk, in a slow stream, into the rice while whisking to avoid any lumps.

Transfer the entire mixture back into the saucepan and onto the stove and cook on medium heat until thick. This can take 3-8 min. Set mixture aside to cool then place in the fridge to cool completely, about 1 hour.

Two minutes before removing the rice mixture from the fridge, heat up some Excella Sunflower Oil. Remove the mixture from the fridge and using an ice cream scoop, scoop out equal portions of the mixture and form into small balls. Roll the balls first in flour, then egg and breadcrumbs.

Repeat the process with all of them then fry until golden brown.

Serve immediately garnished with cinnamon sugar and Enjoy!


Cheesy Sweetcorn Arancini

Recipe by Boitumelo Mogoai
Makes : 4-8
prep time 15 min
Cooking time : 20-30 minutes
1 cup Excella Long-grain rice
1 ½ – 2 cups stock of your choice, heated
2 tbsp Excella Sunflower Oil, plus more for frying
½ onion, chopped
1 tsp garlic paste
1 tsp thyme
1 cup sweetcorn
¼ bacon bits, fried
½ cheddar cheese
¼ cup cream cheese
salt and pepper to taste
egg and flour for breading
fresh herbs for garnish

In a pot on medium to high heat, add the Excella Long-grain rice and toast for about 1 minute. Deglaze (add liquid to a pot) the pot with half of the stock then stir and cook for 5 min. Reduce the heat then pour in the remaining stock, cover with a lid and simmer until cooked. Once cooked, set aside to cool.

While the rice is cooking, heat up the Excella Sunflower oil in a pan then saute the onions until translucent before adding the garlic and thyme. Cook for about 2 min then remove from the heat. Into the onion mixture, add the remaining ingredients, stir together and season.

Add the cooled Excella Longer-grain rice into the cheese mixture then using an ice cream scoop, scoop out equal portions of the rice and form small balls. Lightly coat the balls in flour then dunk into the egg and into the breadcrumbs.

Fry until golden brown then serve garnished with fresh herbs of your choice. Enjoy!

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