Sweet Arancini

Let's get cooking! Grab a medium pot and get that rice and water boiling. Cover it up and let it simmer for 15 minutes until that water is absorbed. Add in some milk and bring it to a boil, then let it simmer uncovered for another 30 minutes, stirring often until that rice is nice and tender. Put it aside and let's move on to the next step.

It's spice time! Take a bowl and combine cinnamon, nutmeg, sugar, and cornstarch. Add in an egg and vanilla, and whisk everything together. Gradually pour this yummy mixture into the rice pudding, cooking it over medium heat for about 2 minutes while stirring constantly until it thickens up like creamy risotto.

Grab a baking or loaf pan and spread out your delicious rice pudding, covering it with plastic wrap. Pop it in the fridge for about 2 hours until it's perfectly chilled and has that gelatinous, thick texture that'll make it easy to form into balls.

Get ready to fry. Preheat that canola oil in your deep fryer to a high temperature and set aside some paper towels.

Time to get organized. Put flour, eggs, and crumbs into three separate bowls and set them aside.

Roll up those rice balls. Use your hands to shape each one into slightly bigger than ping-pong ball size.

Keep it clean. flour up your hands to keep that rice from sticking to you.

It's time to get those balls coated! Start by dusting them in flour, then dip them in eggs, and finally give them a crunchy coat of crumbs.

Fry those scrumptious pudding balls a few at a time until they're golden brown and crispy on the outside. This should take around 2-3 minutes. Once they're done, drain them on some paper towels.

Give those tasty treats a final touch by dusting them with powdered sugar. Time to indulge in your delicious creation.