Rice pudding arancini

Method

• 1 Pudding Base

• 2 Brown the butter in a pan until nutty and golden.

• 3 Add the pudding rice and toast in the browned butter for 1–2 minutes.​

• 4 Add milk, cream, sugar, vanilla and the cinnamon stick.​

• 5 Bring to a low simmer and cook gently, stirring often, until the rice is soft and thick. Remove from heat, remove cinnamon stick, fold in mascarpone.

• 6 Spread onto a tray and chill until firm enough to handle.

• 7 Filling & Crumb

• 8 Mix flour and water into a smooth batter.

• 9 Take a small amount of chilled rice pudding, flatten, add a little jam.

• 10 Wrap the rice around the jam and roll into a ball.

• 11 Dip each ball in the flour batter, then roll in the crushed cornflakes.

• 12 Heat oil to 170–180°C.​ Fry arancini until golden and crisp, turning as needed. Drain on a rack.

• 13 Custard

• 14 Whisk yolks, cornflour and sugar until smooth.

• 15 Heat milk and cream until steaming, pour over yolk mix while whisking, return to the pan. Cook on low heat, stirring, until thickened. Strain if needed.

• 16 Finishing the Dish

• 17 ently cook the strawberries with the 20g sugar and 5g elderflower cordial until softened. Spoon over or around the arancini when serving.​