Ingredients
Method
1.Put the water into one pot over high heat and bring to the boil. Once the water is boiling, add the rice and cook, stirring every now and then for 15 minutes. Most of the water should be absorbed.
2.Meanwhile, put the milk and sugar into a medium pot, heat, stirring, until sugar is dissolved and milk is simmering. Do not boil. Add the vanilla and pour into the par-cooked rice mixture. Heat on medium, stirring every now and then for another 10 minutes, or until the rice is cooked.
3.Put the rice into a large shallow dish or container, cover and refrigerate overnight. The rice will set and become easier to handle.
4.Line a tray with baking paper. Scoop the Nutella into a piping bag and pipe round blobs, about 2cm in diameter, onto the tray. Place in the freezer to set.
5.When you’re ready to complete the arancini, put the flour into a bowl, the egg and water mixture into another and the breadcrumbs into a third.
6.Take roughly a 1/3 cupful of rice, flatten it out in your hand, take one Nutella blob and place in the centre. Now close your hand, moulding it around the Nutella to fully enclose and make a ball shape. Dredge in flour, then egg, then breadcrumbs and set aside on a tray while you make all the arancini. They can be made to this stage and stored in the fridge for one day.
7.Mix the granulated sugar and cinnamon in a shallow dish. Heat enough oil in a deep saucepan or fryer to come halfway up the sides to 180°C.
8.Cook the arancini in batches until they are golden, about 3 minutes, drain off excess oil and then drop them straight into the cinnamon sugar mixture. Roll around to coat.
You will need to start these the day before. Serve warm. They are great with more Nutella over the top.
Note
