Indian Style Rice Pudding

Or maybe Sri Lankan style. To belatedly celebrate the end of a civil war. It's leftover Basmati rice, cooked with Snowville Creamery half and half and cream, cinnamon, cardamom, fennel, coriander, and jaggery. Some basil thinnings too. Seriously rich, but seriously good. And what to do with the leftovers . . . .

Dessert arancini. A whole egg was mixed with the leftover rice pudding and some flour was added to dry the mix out a bit. After that the mix was formed into small patties and a small piece of cream cheese was put in the middle of the mix, and the rice was formed around the cheese and made into a ball. The ball was dipped in egg wash then rolled in bread crumbs (from On the Rise bread). Shallow fried in grapeseed oil and then finished in a 400 degree oven, then garnished with powdered sugar, these were a ridiculously decadent dessert.

If the world were perfect I would have used mascarpone instead of cream cheese, but the cream cheese wasn't bad. Think crab rangoons on steroids. Good stuff. In the future these will be served over a strawberry sauce, mimicking the traditional arancini over tomato sauce. As it was, they were just fine.