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Cottage Cheese Arancini

Name: Cottage Cheese Arancini
Total time: 40 min
Yield: Serves 3
Cuisine: Fusion
Ingredients: 1 cup Rice; 60g Cottage Cheese; 1 Egg; 1/4 cans Canned tomatoes; 4 tbsp All-Purpose Flour; 1 tsp Chicken Bouillon; A pinch Salt; A pinch Black Pepper; To taste Oil; 1 tsp Olive oil

Snack

⏱ 40 min

👥 Serves 3

Difficulty ⭐⭐

Rice wrapped around cottage cheese, fried, and served with canned tomato sauce — Sicilian-style rice balls.

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📖 The Story Behind This Dish

A creative dish making arancini, the rice croquettes of Sicily, by wrapping them like Japanese onigiri. Cottage cheese goes inside, and they're fried in a coating of flour and egg instead of breadcrumbs. Served with a simple sauce of canned tomatoes. A drinking snack pared down to ingredients you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weekend night, steam rises as fresh round rice croquettes are broken open and dipped in tomato sauce with a glass of wine.

🥕 Ingredients (serves 3)

Rice 1 cup
Cottage Cheese 60g
Egg 1
Canned tomatoes 1/4 cans
All-Purpose Flour 4 tbsp
Chicken Bouillon 1 tsp
Salt A pinch
Black Pepper A pinch
Oil To taste
Olive oil 1 tsp

👩‍🍳 Instructions

Cook the rice slightly firm with the chicken stock powder, mix in salt and pepper, and cool.
Divide the rice into 6, wrap around the cottage cheese, and shape into balls.
Coat in flour, beaten egg, then flour again.
Fry in 170°C oil for 3–4 minutes until golden.
Simmer the canned tomatoes with olive oil and salt for 5 minutes and serve as a sauce.

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