Rice-A-Roni Jollof Arancini

Rice-A-Roni Jollof Arancini

 

INGREDIENTS

For the Stew
See the Elmina Jollof Stew Recipe

For the Rice

• 1 Tbsp. butter, unsalted
• 1/2 medium yellow onion, finely chopped
• 1 tsp. salt
• 1 box low sodium Rice-A-Roni® Chicken
• 2 cups low sodium chicken broth
• 1⁄2 cup Elmina Jollof Stew

For the Béchamel

• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 cup whole milk, room temperature
• 1/2 cup Parmesan cheese, freshly grated
• 1⁄4 cup Elmina Jollof Stew

Arancini Assembly

• 1/2 cup mozzarella, cut into small cubes
• 1/3 cup flour
• 2 large eggs, beaten
• 3/4 cup Italian breadcrumbs

Vegetable oil for frying – you’ll need enough to add 2 inches deep into a pot, about 3-4 cups.

DIRECTIONS

Make rice on stovetop:
Melt butter over medium-high heat in a saucepan. Add in onions and salt and cook, stirring occasionally, for 3-4minutes. Add garlic and stir for 1 minute more. Add Rice-A-Roni rice and stir until evenly coated and grains look translucent. Add in the Elmina Jollof Stew and broth and bring to a small boil, mix well. Reduce heat to low, cover tightly with foil and a lid and simmer for 15-20 minutes.Remove from heat and allow to sit covered for 5 more minutes.

Make the béchamel:
Melt butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until roux forms. Slowly add in the milk in small increments, continuing to whisk and stir as the sauce thickens. Whisk until smooth and all the milk is added. Add in the cheese and Elmina Jollof Stew stir and remove from heat.
Pour rice into a large mixing bowl. Pour béchamel sauce over rice and stir to thoroughly combine. Line a rimmed baking sheet with parchment paper. Spread rice out into an even thin
layer and refrigerate for at least 1 hour. Once rice is chilled, scoop a small handful and form into a flat disk. Place 1-2 small mozzarella cubes in the center and fold the rice around the cheese and shape back into a ball, being sure to enclose the cheese. Rice balls may be a little sticky Place on parchment paper.

Gather 3 shallow bowls. Place the flour in the first bowl, whisked eggs in the second bowl and breadcrumbs in the third. Roll rice balls in flour first, shaking off any excess. Dip in egg and then coat completely in the breadcrumbs. Place balls on a plate or baking sheet. Repeat with remaining balls. Refrigerate or freeze arancini while the oil heats, just enough to keep the rice balls cold. Fill a medium saucepan over medium heat with at least 2 inches deep of vegetable oil and heat oil to 350°F. Cook arancini in batches of 3-4, rotating to ensure all rice balls evenly cook. This should take about 4-5minutes. Once golden brown, use a slotted spoon to lift them, one by one, allowing excess oil to drip off. Place onto a paper-towel lined plate or baking sheet. Repeat with remaining arancini, topping up oil as needed and keeping oil at or around 350°F. Let arancini cool slightly, sprinkle with more freshly grated Parmesan, parsley and serve with marinara or favorite dipping sauce.