Shereen Pavlides’ Rice-A-Roni Arancini

@CookingwithShereen

serves: 6 (makes 21 balls)

2 tablespoons unsalted butter
2 garlic cloves - minced
1 (6.4 ounce) box Rice-A-Roni creamy four cheese flavor
2 1/4 cup chicken stock
3 large eggs - divided
1/2 cup freshly grated parmigiano reggiano
6 ounces whole milk mozzarella - shredded
5 to 6 cups vegetable oil
3/4 cup panko
1/2 cup Italian-style seasoned bread crumbs
kosher salt
3 cups Arrabbiata or marinara sauce
2 teaspoons fresh finely chopped parsley

In a 12-inch sauté pan, melt the butter over medium heat. Add the garlic and the rice-vermicelli mix. Sauté until the garlic is fragment and the vermicelli is lightly toasted, about 1 minute.

Stir in the chicken stock and bring to a boil over high heat. Cover and reduce the heat to low. Simmer until the rice is tender, with a couple tablespoons water left in the pan, about 15 minutes. Remove from the heat.

Whisk one egg in a small bowl and add to the pan with the rice, stirring rapidly and constantly with a rubber spatula until creamy and slightly fluffy, 1 to 2 minutes. Don’t scramble the egg, keep stirring. The egg is needed to hold the arancini together when frying.

Stir in the parmigiana reggiano and the Rice-A-Roni special seasoning packet until combined.

Line a rimmed half sheet pan with parchment paper. Spread out the rice in an even layer, using an offset spatula. Slightly cool the rice at room temperature. Cover with plastic wrap and refrigerate until well chilled, 1 to 2 hours.

Using a 1-ounce cookie scoop, scoop the rice and form in the palm of your hand, making a concave well in the center. Fill with 2 teaspoons mozzarella cheese and form the rice over the cheese to enclose and roll firmly, making balls. {Note: the shredded cheese melts better, then cubes when fried}.

Return the balls to the parchment paper and chill in the refrigerator while heating the oil.

Heat the oil to 350 degrees F. (with a candy thermometer), in a 4 or 6 quart dutch oven.

Whisk remaining 2 eggs in a shallow bowl. In a second shallow bowl add the panko and bread crumbs and toss.

Working with 4 to 6 rice balls at a time, dip the balls into the beaten eggs, dripping off the excess. Then dip and coat them all the way around into the bread crumbs.

Place them into the oil to fry until golden brown, about 2 minutes. Remove to a wire, cooling rack lined over a rimmed baking sheet. Makes them extra crispy. Lightly sprinkle with salt. Repeat remaining.

Serve on a medium platter with warmed arrabbiata or marinara in a small bowl for dipping. Garnish with parsley, because you’re fancy.