Rice Pudding Balls
- Level: Intermediate
- Yield: 16 rice pudding balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 386
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 47
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 6
- Cholesterol
- 39
- Sodium
- 131
- Total: 5 hr 20 min (includes chilling time)
- Active: 45 min
Ingredients
2 cups cooked and cooled Carolina Gold rice (from 3/4 cup uncooked rice)
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 cinnamon stick (or use 1/2 teaspoon ground cinnamon)
2 1/2 cups whole milk
3 large eggs
1 tablespoon cornstarch
Canola or vegetable oil, for frying
1 cup all-purpose flour
1 1/2 cups panko breadcrumbs
16 unwrapped caramels
Hot fudge sauce, for serving, warmed
Apricot preserves, for serving, warmed
Directions
Special equipment:
a deep-fry thermometer- Combine the cooled rice, sugar, salt, cinnamon stick and 2 cups milk in a medium saucepan over medium heat. Bring to a simmer, then cook until thickened, stirring occasionally, about 20 minutes. Remove from the heat and remove the cinnamon stick, if using.
- Beat 1 egg in a small bowl. Combine the cornstarch with the remaining 1/2 cup milk in a liquid measuring cup. Return the pan to medium-low heat, then gradually add the beaten egg, stirring constantly to prevent the egg from scrambling. Cook for 1 minute, then pour in the milk mixture. Cook until the mixture is very thick, 1 to 2 minutes longer, stirring constantly.
- Transfer the mixture to a shallow baking dish and let cool until warm, about 20 minutes. Place the dish in the refrigerator and let cool completely, at least 4 hours or up to overnight.
- Pour enough oil in a Dutch oven to reach 2 1/2 inches up the sides. Heat the oil to 325 degrees F.
- Place the flour in a shallow pan or bowl. Whisk the remaining 2 eggs in a separate shallow pan or bowl. Place the panko in a third shallow pan or bowl.
- Remove the rice pudding from the refrigerator and scoop into 16 equal balls. Working with 1 ball at a time, gently flatten the ball, then place a caramel in the center. Shape the rice pudding around the caramel to completely cover it, then roll into a ball. Place on a parchment paper-lined baking sheet. Repeat the process until all the rice pudding and caramels are used.
- Working one at a time, roll the balls in the flour, then dip in the eggs and dredge in the panko. Repeat the process until all the rice pudding balls are coated. Add 2 to 3 rice pudding balls to the hot oil and fry until golden brown, 4 to 5 minutes. Remove to a wire rack inside a rimmed baking sheet to drain. Repeat with the remaining rice pudding balls. Serve warm with the hot fudge sauce and apricot preserves.