Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 24 pcs
Difficulty level: 3 out of 4
11 Ingredients
- 1 cup plain flour
- 450grams steamed long grain white rice
- 1 bunch parsley
- 2 cup shredded tasty cheese
- mayonnaise, to serve
- 110grams mozzarella
- 1 lemon
- 1L oil
- 2 free range eggs
- 1 1/2 cup panko breadcrumbs
- 400grams creamy mushroom soup
Method
Step 1 of 3
Empty rice into a medium heatproof bowl. Add mushroom soup and stir to combine. Microwave for 3 minutes. Stir cheese through mixture until melted. Stir through half the parsley and season to taste.
Step 2 of 3
Cover and refrigerate until firm, approximately 1-2 hours.
Step 3 of 3
Scoop 11/2 tbs of mixture and form it around a cube of mozzarella. Roll in flour, dip in egg, shake off excess, then cover in panko crumbs. Repeat with remaining mixture. Heat oil in a medium saucepan to 180°C. Deep fry arancini in batches for 2-3 minutes or until golden. Drain on paper towel, season with salt and sprinkle with remaining parsley. Serve with mayonnaise and lemon wedges on the side.
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