Fried Rice Pudding Balls with Caramel
Fried Rice Pudding Balls with Caramel
Ingredients
- 2 cups (500 ml) water
- 1 cup (250 ml) Arborio rice
- 2 1/2 cups (625 ml) milk
- 1/4 cup (60 ml) sugar
- 1 tablespoon (15 ml) cornstarch
- 1 egg
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/2 cup (125 ml) unbleached all-purpose flour
- 2 eggs, lightly beaten
- 1 cup (250 ml) breadcrumbs
- 10 cubes store-bought chewy caramel, each cut into four small dice
- 1/2 cup (125 ml) sugar
Instructions
- In a saucepan, bring the water and rice to a boil. Stir, cover, and simmer gently for about 15 minutes or until the water has been absorbed. Add the milk and bring to a boil. Simmer gently, uncovered, for about 30 minutes, stirring frequently until the rice is tender. Set aside.
- In a bowl, combine the sugar and cornstarch. Add the egg and vanilla and combine with a whisk. Gradually pour in the rice pudding and cook for about 2 minutes over medium heat, stirring constantly, or until the rice thickens and becomes very sticky.
- Spread the rice on a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled.
Fried Rice Pudding Balls with Caramel