Saturday, May 12, 2018

Naranjini... Mexican Style Rice Balls

I had some leftover yellow cilantro rice in the fridge so I decided to put a "MexItalian" spin on arancini. It was a nice change of pace and now everyone wants the recipe so here it is.

For the rice:
1 cup of jasmine rice
2 cups of water
1 teaspoon of Goya Adobo
1 teaspoon of Goya Sazon
3 tablespoons of butter
salt and pepper 
1/2 cup of chopped cilantro
3 green onions sliced
I added the adobo, sazon, salt, pepper and butter to the water and brought it to a boil. I added the rice and simmered it until it was soft and all the liquid was absorbed. Off the heat I added the cilantro and green onion and fluffed it with a fork.

For the Naranjini:
3 eggs
1-2 tablespoons of maseca (what you use to make corn tortillas).
a pinch of cayanne pepper 
chunks of american cheese, or a melting cheese of your choice
Mix well, roll into balls while tucking a chunk if cheese in the middle.
With wet hand moisten the balls and coat them with panko bread crumbs.
Set them in the fridge to set, about 1/2 hour. Fry on medium heat until golden brown.

*These are a delicious starter, side dish or snack
*Be careful when adding the salt because there is already salt in the adobo and sazon

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