Sweet Arancini

Prep time


Cook time


Arancini are Sicilian fried rice balls that are said to have been around since the 10th century. Typically they are savory but this sweet version is a fun twist on the classic.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 2 cup Water

  • 1 cup Sunwhite Medium Grain Rice

  • 2½ cup Whole Milk

  • ¼ cup Sugar

  • 1 tbsp Cornstarch

  • 1 Egg

  • 1 pinch Cinnamon

  • 1 pinch Nutmeg

  • ½ tsp Vanilla Extract

  • 1½ cup All Purpose Flour

  • 2½ Eggs (beaten)

  • 1½ cup Crumbs

  • Canola Oil Or Peanut Oil (for frying)

  • Powder Sugar (for dusting)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of 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.

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