Deep Fried Arroz Con Leche

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deep fried rice pudding bites

Prep Time10

Cook Time10

Chilling time30

Total Time50

Course: Dessert

Cuisine: American, cuban

Servings:

Calories: 75kcal

Author: Cari

Ingredients

2 cups Arroz on Leche
1 cup all purpose flour
1 tablespoon cinnamon powder
2 large eggs
1 cup cinnamon toast runch cereal crushed into a fine powder
Neutral frying oil I used vegetable oil
sweetened condensed milk to drizzle, optional

Instructions

Make sure the arroz con leche is completely cooled and refrigerated until cold and firm. Cold rice pudding is much easier to shape.
Scoop 2 tablespoons of chilled arroz con leche and roll it into balls using your hands. I used a cookie scoop to make it easier and more uniform. You should end up with about 16 balls. Place the balls on a parchment-lined baking sheet and place in the freezer for 10-15 minutes while you set up your dredging station.
In a shallow bowl, place all-purpose flour and cinnamon powder, use a fork to mix until combined. In another shallow bowl place your two eggs and beat them together. In your third bowl, place your finely crushed Cinnamon Toast Crunch cereal.
Roll each arroz con leche ball in the cinnamon flour mix, shaking off the excess. Dip it into the beaten egg and make sure it's completely coated, then transfer the ball and coat thoroughly with the crushed Cinnamon Toast Crunch.
Place the breaded balls in the freezer for 15 minutes while you get ready to fry them.
Add enough neutral frying oil to a deep, heavy-bottomed pot to submerge the sweet arancini. Heat the oil to 350°F.
Carefully lower a few sweet arancini into the hot oil without overcrowding the pot. Fry for about 2–3 minutes, turning as necessary, until the outside is crisp and golden brown.
Transfer the fried arroz con leche balls to a paper towel-lined plate or wire rack. Allow them to cool for a few minutes before serving warm.
Serve them hot and drizzle with condensed milk if desired.

Notes

Variations and substitutions for this dessert arancini

Traditional Breadcrumbs: For a less-sweet coating, replace the crushed cereal with panko breadcrumbs. Add a little cinnamon and sugar to keep the dessert flavor.

Different Cereal Coatings: Swap the Cinnamon Toast Crunch for crushed Cinnamon Chex, Frosted Flake or graham crackers.

Chocolate Version: Add mini chocolate chips to the chilled arroz con leche or stuff each ball with chocolate before frying.

Dulce de Leche: Drizzle the finished sweet arancini with warm dulce de leche or serve it on the side as a dipping sauce.

Different Rice Pudding: Don't have homemade Cuban arroz con leche? You can use another thick homemade or store-bought rice pudding. Make sure it's thoroughly chilled and firm enough to shape.

Gluten-Free: Use gluten-free flour and a gluten-free cereal or crushed gluten-free cookies for the breading.

Air Fryer Version: Instead of deep frying, lightly spray the breaded arroz con leche balls with cooking spray and air fry until golden and crispy. The texture won't be exactly the same as deep frying, but it's a good alternative.

Different Finishing Toppings: Serve the fried rice pudding with powdered sugar, cinnamon sugar, caramel sauce, chocolate sauce or a scoop of vanilla ice cream.

Storage instructions for crispy arroz con leche balls

Uncooked and Refrigerated: Assemble and bread the arroz con leche balls, then place them in a single layer in an airtight container. Refrigerate for up to 24 hours before frying. Keeping them chilled also helps them maintain their shape while frying.
Cooked and Refrigerated: Allow the fried sweet arancini to cool completely before transferring them to an airtight container lined with a paper towel. Refrigerate for up to 3 days. For the crispiest results, reheat them in an air fryer or oven rather than the microwave.
Freeze Before Frying: Place the breaded, uncooked arroz con leche balls on a parchment-lined baking sheet and freeze until solid, about 1–2 hours. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Fry from frozen or allow them to thaw slightly in the refrigerator before cooking.
Freeze After Frying: Cool the fried arroz con leche completely, then freeze in a single layer before transferring to a freezer-safe container. Store for up to 2 months. Reheat directly from frozen in the oven or air fryer until hot and crispy.
Best Reheating Method: Reheat refrigerated or frozen sweet arancini at 350°F in an air fryer or oven until warmed through and crisp. Avoid microwaving when possible, as it can make the Cinnamon Toast Crunch coating soft or soggy.

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