Thai Tea Dessert Arancini Recipe

Thai Tea Dessert Arancini

1. In a small pan, add milk, coconut milk, brown sugar, cinnamon, cardamom, and ground clove. Heat until steaming but not simmering. Add 3 tea bags and continue to heat without simmering. Stir occasionally while preparing rice in next steps. Discard tea bags once milk has reached desired spice level (we removed the bags after ~5 mins).
2. Bring 1.5 cups water to boil in teapot. Transfer boiling water to a large cup or mixing bowl with spout. Steep 2 tea bags in water for at least 5 mins.
3. In a small pot, add rice, then tea water. Bring water to boil then reduce heat to low and cover and cook for 15-20 mins, or until water is fully absorbed. If rice is done before milk mixture has reached desired flavor, remove rice pot from heat and set aside.
4. Stir spiced milk into rice pot over medium heat. Stir continuously until milk has thickened beyond the consistency of rice pudding. You want it to be thick enough so that when you chill it, it’ll easy form into rice balls. But do not over-thicken the rice mixture to the point that it’s already clumpy before you take it out of the pan.
5. Transfer rice mixture to parchment-lined sheet pan and, using a spatula, spread mixture evenly. Chill in freezer for half hour. If mixture is not chilled after half hour, cover with plastic wrap until chilled. This prevents a starch skin from developing.
6. Once rice mixture is chilled, form 2 Tbsp rice into a ball and repeat until all rice has been formed into balls.
7. Freeze rice balls for about 20 minutes in order to firm them up before dredging them.
8. Place flour, eggs, and bread crumbs in separate bowls. Working one at a time, dredge balls in flour, coat with egg, then coat with breadcrumbs. Place coated balls on parchment-lined sheet pan.
9. Fill pot with ~3” of oil. Heat to 350º. Maintain temperature as best you while frying. Adding rice balls will lower the temperature initially. Fry balls until deep golden brown, about 3 minutes. Transfer cooked arancini to paper towels to drain, then roll to coat completely in cinnamon sugar. Serve immediately with a side of Coconut Lime Dipping Sauce.

Coconut Lime Dipping Sauce

1. Combine all ingredients in a bowl and whisk until well-integrated. Chill in refrigerator until ready to serve.