Arancini with Cheese, Ham and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sachets rice, sticky or alternatively 375 g basmati rice
- 300 g cooked ham
- 200 g cheese, rated (e.. Gouda)
- 1 egg (s)
- Salt and pepper, freshly ground
- some breadcrumbs
- 1 onion (s)
- margarine
- 400 ml sweet cream
- 400 ml water
- 1 pack sauce powder, for light sauce
- some sauce thickener, light
- 150 g cream cheese
- Fat for the deep fryer
Print Recipe
Pin Recipe Instructions
- For the sauce, finely dice 100 g ham and the onion and fry in a little margarine. Add the cream and water, stir in the sauce powder and melt approx. 150 g of processed cheese in the sauce over low heat. Thicken with a little sauce thickener if desired.
- For the arancini, first cook the rice and let it cool down a little. Dice 200 g ham and add. Then add the grated cheese, 2 tablespoons of soft margarine, the egg, and salt and pepper. Mix everything well so that the margarine is well distributed and the dough is relatively sticky. Now shape the dumplings by hand and press them together well, roll them in breadcrumbs and then fry them in the hot fat until they are crispy brown.
- Serve the sauce with the arancini. Also tastes particularly good to children.
- Salad goes well with it.
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