Cheesy Brown Rice Arancini Balls
If you are looking for a new twist on classic Italian arancini balls you must try my version of Cheesy brown rice arancini balls! Made with whole grain brown rice and grated cheese, these arancini balls are a healthier and more flavourful version of the traditional recipe. Coated in a crispy gluten-free breadcrumb crust, these arancini balls are a perfect appetiser or snack for any occasion. Give these cheesy brown rice arancini balls a try and experience the delicious flavours of Italy in a whole new way!
DIETARY: VEG, GF, NF
ALLERGENS: Dairy, Eggs
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Medium
MAKES: 30
PREP: 30 mins (+ 1 hour refrigerating)
COOK: 10 mins (in frying pan), 25-30 mins (in oven)
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 4 1/2 cups cooked brown rice, cold (cook rice in stock for more flavour) | |
| 1 egg | |
| 2 cups grated cheese | |
| 1 cup baby spinach, rinsed and finely chopped | |
| 1 carrot, peeled and finely grated | |
| 2 tbsp fresh parsley, finely chopped | |
| Pepper, to taste | |
| 1 cup cornflour | |
| 3 large eggs | |
| 1 1/2 cups rice breadcrumbs | |
| 1/2 cup pumpkin seed meal | |
| Extra virgin olive oil, for frying | |
| 3/4 cup mayonnaise | |
| 2-3 cloves garlic, peeled and finely minced | |
| 2 1/2 tbsp lemon juice | |
| Pinch sea salt | |
| Pinch ground black pepper |
Directions
1.
Add cooked brown rice, egg, cheese, spinach, carrot, parley and pepper to a large bowl and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
Mark as complete
2.
Add flour to a shallow bowl, eggs in another (lightly beaten) and rice breadcrumbs mixed with seed meal in a third shallow bowl.
Mark as complete
3.
Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball.
Mark as complete
4.
Roll in flour, then dredge in egg mixture, then coat in breadcrumbs mix, pressing to coat. Repeat with remaining mixture.
Mark as complete
5.
In a medium saucepan, pour in 2.5cm depth of oil and heat over medium high heat.
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6.
Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
Mark as complete
7.
Repeat with remaining balls.
Mark as complete
8.
Alternatively, drizzle them with olive oil and bake them in the oven for 25-30 mins or until golden brown.
Mark as complete
9.
To make the aioli, place mayonnaise, garlic, lemon juice, salt and pepper into a small bowl and whisk to combine. Refrigerate until using.
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Notes
MANDY’S SERVING SUGGESTION: Serve arancini balls with garlic & lemon aioli and a garden salad.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Omit cheese. For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps: Swap carrot for zucchini or finely chopped roast vegetables of choice.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Leave out spinach and parsley.
