Arancini Balls

Ingredients

• 3 cups Rice Cookers Chicken and Bacon Risotto
• 3/4 cup flour
• 12 cubes (2cm x 2cm) Mozzarella cheese
• 2 eggs
• 1/2 cup milk
• 2 cups dried white bread crumbs
• Oil for frying

Method

1. Preheat oven to 200°C Celsius.
2. Mix the cooked McCORMICK Rice Cookers Chicken & Bacon Risotto recipe base with ¼ cup of flour and an egg then shape the rice mixture into 12 tennis ball shapes. Poke a cheese cube into the center of each ball and reshape. Dust each ball with remaining flour.
3. Whisk together the left over egg and milk then dip the balls into this mixture.
4. Roll in the breadcrumbs, re-dip into the egg mixture and then roll again in breadcrumbs to form a double mixture.
5. Gently deep fry the arancini balls in hot oil until golden and place into oven for 10 minutes to warm through.