Goat Cheese, Proscuitto & Fig Arancini (with Pepper Jelly Dipping Sauce)

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 goat cheese
• 1-2 tbsp cream cheese (to soften texture)
• 1/4 cup diced proscuitto
• 1/4 cup fig jam or chopped dried figs

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. Mix goat cheese, cream cheese, fig, & pepper into a spread. Build balls with proscuitto wrapped around the cheese mixture.
4. Place 3/4-1 tsp of goat cheese-fig mixture inthe center.
5. Add 1/2 tsp proscuitto, then wrap rice around tightly.
6. Fry at 350°F for 3-4 minutes OR bake/air-fry at 400°F for 12-15 minutes (sprayed with oil).

Serve With

• Pepper Jelly Dip
  
  • 1/2 cup pepper jelly
  • 2 tbsp water
  • Warm until pourable
• Garnish with parsley or a tiny fig piece