Method

Prep time:           20 minutes
Cooking time:     15 minutes
Serves:                6

1. Preheat oven to 200° Celsius.
 
2. To make McCORMICK Rice Cookers recipe base:
 
Heat butter in a frying pan and brown rice until cooked and the rice is toasted, then add into the rice cooker insert pot. Place McCormick Rice Cookers Italian Risotto Recipe Base and 3 cups (750ml) boiling water into the rice cooker insert pot and stir.
Cover with lid and press selector control to COOK (DO NOT REMOVE LID during cooking). Cook until the selector control switches to KEEP WARM.
Let Stand for 10 minutes with the lid on. Stir through cream and Parmesan cheese.
 

3. Mix the cooked McCORMICK Rice Cookers recipe base with ¼ cup of flour and an egg then shape the rice mixture into 12 tennis ball shapes. Poke a cheese cube into the centre of each ball and reshape. Dust each ball with remaining flour.

4. Whisk together the left over egg and milk then dip the balls into this mixture. Roll in the breadcrumbs, re-dip into the egg mixture and then roll again in breadcrumbs to form a double mixture.

5. Gently deep fry the arancini balls in hot oil until golden and place into oven for 10 minutes to warm through.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.