Beer, Bacon & Cheese Arancini

Ingredients

• 4 cups cooked Riceland Long-Grain White Rice (cooled completely; day-old is best)
• 2 large eggs
• 1/2 cup grated Parmesan
• 1 cup mozzarella (low moisture), shredded
• 1 cup breadcrumbs (plus more for coating)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cooked, crumbled bacon
• 1/2 cup beer cheese dip or homemade mixture:
  
  • 1/2 cup cream cheese
  • 1/2 cup shredded cheddar
  • 2 tbsp beer
  • 1/2 tsp garlic powder

Method

1. In a large bowl, combine cooked rice, eggs, Parmesan, mozzarella, breadcrumbs, salt and pepper.
2. Mix until cohesive and sticky - add more breadcrumbs as needed to form firm balls.
3. Spoon a teaspon of beer cheese mixture and a pinch of bacon into the center.
4. Roll in breadcrumbs.
5. Fry at 350°F for 3-4 minutes OR bake/air-fry at 400°F for 12-15 minutes (sprayed with oil).

Serve With

• Spicy mustard
• Ranch with a splash of beer cheese mixed in