Mexican Arancini

Mexican Arancini


Prep Time: 30 Min

Chill Time: 30 Min

Cook Time: 30 - 35 Min

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1. Add the water, rice, butter, salt, and spices to a medium sized sauce pot. Bring to a boil on medium high heat. Once boiled, reduce heat to medium low, cover, and simmer 20 minutes.

 

1. While the rice cooks, begin melting 2 tbsp. butter with a drizzle of EVOO in a frying pan. Once melted, add the onions and jalapeno peppers. Season with sea salt and cook 4 – 5 minutes stirring.

 

1. Add the garlic and frozen corn and continue cooking another 4 – 5 minutes stirring often. Remove from heat and set aside.

 

1. Once rice is finished, whip with a fork and fold in the cooked veggies. Cover and set aside 5 minutes.

 

1. Transfer the rice to a baking sheet lined with parchment paper. Spread the rice out in a thin layer to cool for approximately 10 minutes.

 

1. Once cooled, begin scooping the rice into a standard sized ice cream scoop. Press the rice against the side of the scoop forming a small bowl. Stuff a cube of Monterey jack cheese into the bowl and scoop more rice over the cheese. Use a spoon to smash the rice in the scoop ensuring it is tight and nice and level with scoop.

 

1. Place the formed balls (between 15 and 17) on to a baking sheet lined with parchment paper. Refrigerate 15 minutes to firm up.

 

1. Set up a breading station with the flour, eggs + water, and crumb mixture + chili powder. Remove the rice balls from the fridge and begin breading. Gently roll in flour shaking off excess before dipping in eggs. Shake off excess egg and toss gently in crumb mix. Return the coated arancini back to the same parchment lined baking sheet. Once all of the balls are coated, return the tray to the fridge for another 15 minutes.

 

1. Add the sour cream, cilantro, whipping cream, and sea salt & pepper to a small blender. Pulse until fully combined. Transfer the creamy sauce to a small bowl and refrigerate until needed.

 

1. Begin heating up a large, deep frying pan filled ¾ the way with canola oil. Set to just above medium and allow about 10 minutes to heat thoroughly. Test the oil by dropping in some crumbs, if they immediately start bubbling, the oil is ready.

 

1.  Place the arancini into the oil one at a time making sure not to overcrowd them (about 6 at a time). Fry 2 – 3 minutes until brown before flipping and finishing with another 2 – 3 minutes. Transfer the fried arancini to a paper towel lined plate and immediately season them with sea salt. Continue until all arancini are fried.

 

1.  For service, you can either set them out family style with the sauce on the side OR serve them individually. Drizzle each ball with a little cilantro sauce, a dash of hot sauce, and a sprinkle of chopped tomatoes & scallions.

 

1. ENJOY!

                  Grocery List

• 1 ½ C Arborio Rice
• 1 Tbsp. Unsalted Butter
• 1 Tsp. Sea Salt
• 1 Tsp. Chili Powder
• 1 Tsp. Cumin
• ½ Tsp. Dried Oregano

 

• ½ Red Onion, diced
• 1 Jalapeno, seeded & diced
• 2 cloves Garlic, crushed & minced
• 1 C Frozen Sweet Corn
• Drizzle EVOO
• 2 Tbsp. Unsalted Butter
• Sea Salt

 

• 3 Heaping Tbsp. Sour Cream
• 3 Tbsp. Whipping Cream
• 1 Tbsp. Squeezey Cilantro / 3 Tbsp. Fresh Cilantro, chopped
• Pinch Sea Salt / Pepper

 

• 1 ¼ C Panko Crumbs
• ¾ C Italian Style Bread Crumbs
• 1 C AP Flour
• 1 Tsp. Chili Powder
• 3 Large Eggs + 1 Tbsp. + cold water
•  17 ½” cubes Monterey Jack Cheese

 

• Canola Oil for Frying
• Grape Tomatoes (optional)
• Green Onions, sliced(optional)
• Hot Sauce (optional)

FAMILY STYLE
Serve on a nice serving plate with your cilantro cream in a small bowl for dipping. Guests can grab and dip as they please!

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 SINGLE SERVICE
Serve the Arancini individually to guests starting with a circular smear of the cilantro cream. ​Place the Arancini on top of the cream and finish with another dollop of cream, sprinkle of onions, and drizzle of hot sauce.