Ingredients: 1 litre of whole milk, 200 gr of round-grain rice, 100 gr. Of sugar, a vanilla pod, 200 grams of dark chocolate, water, flour, breadcrumbs, seed oil.
Recipe: rinse the rice under running water. Open the vanilla pod, remove the seeds and add them to the milk together with the whole pod. Pour the milk into a saucepan and bring to the boil, add the rice by sprinkling, cover with a lid and cook over very low heat, stirring often. When the rice is cooked, add the sugar, remove the vanilla pod and spread the mixture on a marble surface, spreading it out with a spatula. When the rice is cold, take an abundant spoonful and place it in the hand folded into Concetta, to form the spherical base of the orange, fill with the roughly chopped chocolate and close with another abundant spoonful of rice, taking care to compact everything well. In a large bowl mix water and flour until you obtain a soft and smooth consistency, dip the arancine in it and then dip them in breadcrumbs. Fry them in plenty of oil, drain them on absorbent paper and dip them in caster sugar.
Enjoy your meal.
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