ARROZ CON TRES LECHES ARANCINI RECIPE BY TASTY
Creamy tres leches rice pudding is transformed into delicious graham cracker and coconut-crusted dessert arancini. They're drizzled with orange-infused sweetened condensed milk and topped off with more toasted coconut flakes for a sweet and crunchy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small food processor, combine the graham crackers and untoasted coconut flakes and process until finely ground and well combined. Transfer to a shallow dish and set aside.
- In a separate shallow dish, use a fork or whisk to mix together the flour and 2 teaspoons of toasted cinnamon.
- Using a small ice cream scoop, scoop some of the arroz con tres leches into the flour mixture and roll to coat lightly, then roll in your hands into a tight ball. Place on a baking sheet and repeat with the remaining rice. Freeze for 1 hour, or up to overnight. Reserve the remaining flour mixture.
- In a medium pot fitted with a deep-fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top.
- In another shallow dish, beat the eggs.
- Remove the rice balls from the freezer and coat again in the flour, then in the egg, and then in the graham-coconut mixture, dusting off any excess.
- Working in batches of 4-6 at a time, fry the rice balls in the hot oil for 3-4 minutes, until golden brown on all sides. Transfer to the wire rack to drain and sprinkle with the salt and remaining 2 teaspoons of cinnamon.
- Meanwhile, in a small pot, combine the sweetened condensed milk and orange zest. Cook over medium-low heat until warm, but not boiling, 3-4 minutes. Transfer to a squeeze bottle.
- Arrange the arancini on a plate and drizzle with the orange-infused condensed milk. Top with the toasted coconut flakes.
- Enjoy!
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