Ingredients
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- 2 cups cooked Lotus Foods Jasmine rice, cooled
- 1 cup vegan parmesan
- 4 tbsp vegan egg powder combined with 3/4 cup almond milk
- 2 cups shredded vegan mozzarella
- 1 1/2 cups panko
- 2 tbsp thinly sliced basil (optional)
- Oil, for frying
- 1 cup store-bought or homemade marinara sauce
Instructions
- Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot. Combine the cooked cooled rice, vegan parmesan and 1/3 cup of the vegan egg mixture in a medium bowl and use your hands to thoroughly combine the mixture.
- Form each arancini “rice ball” by taking a small portion of the mixture, squeezing it firmly and stuffing shredded mozzarella inside each ball. Repeat this process to form 8 arancini.
- Dip each arancini into the remains vegan egg mixture and then into the breadcrumbs (add the sliced basil), shaking off any excess.
- Once the oil reaches 375ºF, add 1 or 2 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
- Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
- Serve the arancini warm with a side of warm marinara sauce.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Rice Ball
- Cuisine: Appetizer