rice balls | arancini

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• Rinse rice once. Do not wash away the starch.
• In a pan, add washed rice, chicken stock, salt to taste and cover to cook until done,
• Prep the carrot, onions, garlic and cheese.
• Once rice is done, transfer rice to a mixing bowl, add grated carrot, onions, garlic, Parmesan cheese, Cameroon pepper, egg and mix to combine. Refrigerate to about an hour or overnight. Refrigerating the rice makes it easier to roll into balls
• Wash hands properly and have a bowl of water near by to dip hands in. This prevents the rice from sticking to your palms.
• Scoop some rice into your hand (use ice cream scoop for equal size of balls) and roll in between palms to form a ball. When done, refrigerate the rice ball for about 30 - 60 minutes.
• Prep flour for coating.  In a bowl, add flour, corn starch, salt and Cameroon peer. Mix to combine and set aside. In another bowl, crack in 2 eggs, a pinch of salt and Cameroon pepper and whisk together.
• Heat up enough vegetable oil to deep fry the rice balls
• With one hand, roll the ball in the egg wash making sure it is well covered. Then with the other hand, roll the egg covered rice ball in the flour bowl making sure it is well coated too.
• When done, deep fry the rice balls until golden brown on medium heat.
• Enjoy with you favorite dipping sauce.

Ingredients 

1 cup long grain rice

 1 stick carrot

 3 green onions

 1 garlic clove 

1 cup grated Parmesan cheese (or mozzarella cheese)

 1 egg 

Cameroon pepper 

Salt

 Vegetable oil for frying 

 Coating

 2 eggs 

1/2 cup flour

 1 tbsp cornstarch 

1 tsp salt

 1 tsp Cameroon pepper