Taza Chocolate Covered Cacao Nib Arancini
2 c arborio rice
4 c water
pinch of salt
1 1/2 c almond milk (skim milk will work too)
3/4 c granulated sugar
3 T unsalted butter
1 T vanilla extract
1 T cinnamon 1/2
c Taza Chocolate Covered Cacao Nibs
4 large eggs
2 T water
4 c breadcrumbs
1 c granulated sugar
3 T ground cinnamon
Canola oil, for deep-frying
In a medium-sized pot, bring the water to a boil on high heat. Add the arborio rice, reduce heat to low, and cook until the water is slightly absorbed, about 10 minutes. Meanwhile, in another medium-sized pot bring the almond milk, granulated sugar, butter, vanilla and cinnamon to a slow simmer over medium low heat. Once the rice has cooked for 10 minutes, strain the milk mixture into the rice mixture. Allow the combined mixture to thicken over low heat for about 10 more minutes until the rice is al dente. If the mixture is a bit liquidy, spoon off some of the milk from the top. Pour the rice mixture onto a large parchment-lined baking sheet and spread out into a thin layer. Let chill in the refrigerator for 20-25 minutes.
When the rice mixture has cooled, slide it into a large bowl and mix in the cocoa nibs. With a tablespoon, form the rice mixture into small orbs (you may need to use your hands to shape) and line up the balls on a baking sheet. Return the rice balls back to the fridge and let set for an additional 20 minutes.
Once the rice balls are set, heat 3 inches of canola oil in a pan to 350 degrees Fahrenheit.
Place the breadcrumbs, sugar and cinnamon in a shallow dish. Add the beaten eggs with 2 T water into a second dish. One at a time, dredge the rice balls in the eggs and then roll in the breadcrumbs. In batches of 5 or 6, place the balls into the hot oil with a slotted spoon and fry for 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels and serve. Makes at least 2 dozen balls.
Find out more about all that is Taza here: http://www.tazachocolate.com/