Loft Thai Arancini (3) Recipe

Cook rice

Rinse the short-grain rice under cold water until the rinse runs clear. In a medium saucepan bring 3 cups water or low-sodium chicken stock to a boil, add 1 tsp salt, stir in the rice, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes.

Finish rice

Transfer rice to a wide shallow dish and stir in 1 tbs unsalted butter and 1/2 cup grated Parmesan. Let cool to room temperature, then refrigerate 30–60 minutes (the rice must be cold and slightly dry to form balls).

Prepare dredging station

Place 1/2 cup all-purpose flour in a shallow bowl, beat 2 eggs in a second bowl, and place 1 cup fine dry breadcrumbs in a third bowl. Lightly season the flour with a pinch of salt and pepper.

Form arancini

With slightly damp hands, take about 2.5–3 tablespoons of chilled rice (approximately a golf-ball size portion) and flatten into a disk in your palm. Place about 1 tablespoon of the prepared Thai spiced pork filling (see its section) in the center. Enclose the filling with rice and roll to form a tight ball. Repeat to make 9 arancini (3 per serving). Keep formed balls on a tray and refrigerate 15–20 minutes to firm.

Coat arancini

Dredge each chilled rice ball in flour, shaking off excess, dip into the beaten eggs, then roll in breadcrumbs until evenly coated. For extra-crispy coating, double-coat: return to egg, then breadcrumbs again. Place on a tray and refrigerate 10 minutes to set the coating.

Fry arancini

Heat 3–4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry 2–3 arancini at a time (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

Cook filling

Heat 1 tsp neutral oil in a skillet over medium-high heat. Add 1 finely minced shallot and sauté 1–2 minutes until translucent. Add 2 minced garlic cloves and 1 tsp grated ginger; cook 30 seconds until fragrant. Add 10 oz ground pork, breaking up with a spoon, and cook until no longer pink, about 5–6 minutes.

Season filling

Stir in 1 tbs Thai red curry paste, 1 tsp fish sauce, 1 tsp light soy sauce, 1/2 tsp palm or brown sugar, and 1/4 tsp white pepper (optional). Cook 1–2 more minutes, tasting and adjusting seasoning—add a touch more fish sauce or sugar if needed. Remove from heat, stir in 2 tbs chopped cilantro and 1 tsp fresh lime juice. Allow the filling to cool completely before using (refrigerate if needed).

In a small bowl combine 1/2 cup mayonnaise, 2 tbs finely chopped cilantro, 1 tsp grated ginger, 1 tbs fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp sesame oil and 1/4 tsp salt. Whisk until smooth. If the aioli is too thick, thin with up to 1 tsp water to reach a dipping consistency. Taste and adjust acidity or salt as desired. Refrigerate until serving.