Overcooked the Rice? Make Tasty Pesto Arancini Balls With It

In cooking, there are always hits and misses. The most important thing when you fail is to try and make something good out of it. In case you overcooked your rice or risotto, don’t be quick to scream and throw dishes at the wall just yet. There is a lot you can still do with that dish…like turn it into super delicious pesto arancini balls! Here’s how to make them.

Pesto Arancini Balls
Overcooked the Rice? Make Tasty Pesto Arancini Balls With It

Ingredients

  • 2 tablespoons pesto
  • 2 cups leftover risotto
  • 1 cup panko bread crumbs
  • 16 ½ inch cubes fontina (about 2 oz) OR you can substitute it with mozzarella
  • Vegetable oil

Pesto on a wooden board, teaspoon, oil in background
Overcooked the Rice? Make Tasty Pesto Arancini Balls With It

How to Make Your Pesto Arancini Balls

Step 1: Grab a bowl and mix the risotto and pesto together until the risotto is evenly coated with the pesto. Step 2: Divide the mixture in the bowl into 16 relatively equal portions. Step 3: Line a platter with parchment paper. Take a piece of the cheese you chose (fontina or mozzarella) and roll up a serving of the risotto around the cheese. Make sure it is completely encased in rice before covering it with panko and move on to making the next ball. Place each ball on the platter. Step 4: Put the platter into the freezer for about 30 minutes so the balls can get a bit firm. Step 5: Time for some deep-frying fun. Fry the balls in 375° vegetable oil until golden. It should take around a minute for them to be ready. Step 6: Drain the balls from the excess oil on a paper towel.

Pesto Arancini Balls
Overcooked the Rice? Make Tasty Pesto Arancini Balls With It

You can serve the arancini immediately while they are still hot, or you can wait until they are at room temperature. They are the perfect treat while you are at home, and you can also use the recipe for quick and tasty party snacks. Enjoy!

Homemade Oat Milk Recipe to Enjoy Creamy Oat-y Deliciousness

You don’t have to be vegan to try oat milk! This super creamy healthy milk with a yummy oat-y taste is perfect for adding in your regular coffee or tea, ice cream, cold beverages, and even in baking desserts. Ditch the store-bought cartons, and follow this homemade recipe to make your own velvety smooth oats milk with minimal equipment and 5 minutes of time.

Ingredients:

• Whole rolled oats, ½ cup • Filtered water, 3 cups • Maple Syrup/Honey, 2 teaspoons • Vanilla extract, ½ teaspoon • Sea salt, 1/8 teaspoon

Method

• Add oats and water into a powerful blender and blend it for 30 seconds. The water should look white and creamy.

• Next, take a large bowl and place a fine-mesh strainer over it. Pour the blended oat milk through it. A small amount of the liquid may pool at the bottom of the strainer, but that’s absolutely fine! Discard this liquid and any remaining oat pulp below it.

• This step is optional, so you can skip it if in a hurry. But if you wish for extra-smooth milk, this simple step is necessary. Just strain the liquid once again, and discard any leftover pulp this time too. This double straining will give the ultimate smoothest silkiest texture to your oat milk.

• Sweeten up the milk with a pinch of salt, a dash of maple syrup or honey, and a splash of vanilla extract. For best taste, chill it in the fridge, and savor at your will.

Notes of Caution

• Do not over-blend, lest you compromise the texture.

• Don’t press out the liquid a lot like almond milk or other plant-based milk. Here the trick is to apply less pressure and discard the remaining pulp. Otherwise, the milk will become slimy and gritty.

• When sitting in the fridge, natural separation will occur in the oat milk. You can shake it like other kinds of milk before use. But to enjoy the velvety smooth texture, it’s better to leave the pulp at the bottom and pour the creamy milk off the top.