These little deep-fried rice balls are flavored with coconut, sesame and yogurt, turning the classic idea of Sicilian arancini on its head. Served with tropical diced mango and a creamy yogurt sorbet, this is a stunning dessert that’s sure to impress.

Serving : Makes 25 balls

Cooking Time : 60 minutes, plus chilling and freezing time



1 tbsp of neutral oil
125g of pudding rice, Michael also suggests risotto rice for a different texture
250ml of water
50g of desiccated coconut
40g of creamed coconut
5g of black sesame seeds
60g of sugar
60g of Greek yoghurt
2 eggs
100g of flour
150g of Panko breadcrumbs
oil, for deep-frying


250g of double cream
50g of sugar
100g of honey
50g of glucose
500g of Greek yoghurt


mango, dice


1. Begin by making the yoghurt sorbet. Ensure the bowl of your ice cream machine is fully froze.
2. Place the double cream, sugar, honey and glucose in a pan and gently heat, stirring to dissolve the sugar and glucose. Remove from the heat and cool.
3. Once cooled, stir in the yoghurt until equally combined. Churn in the ice cream machine and then freeze until ready to serve.
4. Lightly fry the rice in the tablespoon of oil until toasted and starting to turn light golden
5. Add half the water and stir until thick, then add the rest of the water. Stir every now and then to avoid sticking to the pan
6. After about 10–15 minutes, when the rice is almost cooked, add the desiccated coconut, creamed coconut, black sesame seeds and sugar then remove from the heat and allow to cool
7. Once the rice is at room temperature add the yoghurt and mix well to combine. Place the mixture in the fridge until chilled
8. Roll the rice mixture out into 20g balls
9. Set up three shallow bowls; one with the flour, the next with the beaten egg and the final with the Panko breadcrumbs
10. Roll the balls in the flour, then egg, then coat in breadcrumbs. Store in the fridge until needed
11. To serve, heat a pan of oil until it reaches 170°C. Deep-fry the balls for around 4–6 minutes, or until the balls are nice and golden and hot in the centre
12. Serve with the diced mango and the yoghurt sorbet on the side

Source : Great British Chef

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