Method

• 1.
  Place rice, milk, 3/4 cup (165g) sugar and 1 tsp salt in a saucepan over medium heat. Bring to the boil, then reduce heat to low.
• 2.
  Add the cinnamon quill and half the vanilla seeds. Cover and cook, stirring occasionally, for 15 minutes, then remove lid and simmer, stirring, for 20-30 minutes until rice is al dente. Remove cinnamon.
• 3.
  Whisk yolks, corn flour and 1/3 cup (75g) sugar in a heatproof bowl until pale. Place cream and remaining vanilla seeds in a pan over medium heat. Bring to just below boiling point, then pour into egg mixture, whisking constantly.
• 4.
  Return to pan and stir for 10 minutes or until thickened. Reserve 1 cup (250ml) custard in pan, then pour remaining custard into rice.
• 5.
  Spread custard rice over a tray and chill for 2 hours. Soak gelatine in cold water for 5 minutes.
• 6.
  Squeeze to remove liquid, then add to pan, stirring to dissolve. Chill for 2 hours.
• 7.
  Place 1 heaped tbs rice mixture in your hand and atten. Scoop 1 tsp custard into centre, then enclose with rice mixture to form a ball.
• 8.
  Set aside, then repeat to make 12 arancini. Chill for 15 minutes to rm up. Place flour and breadcrumbs in separate bowls. Whisk remaining 3 eggwhites and 2 eggs in a third bowl.
• 9.
  Dust each arancini in flour, then dip in egg and roll in crumbs. Repeat egg and crumb layers once more. Chill for 15 minutes to rm up.
• 10.
  Half- fill a saucepan with oil and heat to 170°C. Combine ground cinnamon and remaining 1/2 cup (110g) sugar in a bowl. In batches, fry arancini for 2-3 minutes until golden. Roll in cinnamon sugar to coat.