Receta Mozzarella-stuffed aubergine and rice balls

I’ve been meaning to make arancini (breaded risotto balls) for aaages, but I never have any leftover risotto to use up – it’s so good, it just gets eaten (whoops). And making a risotto from scratch for the sole purpose of making arancini always seems a bit of a faff, definitely not the sort of thing I can be bothered to do regularly.

Then inspiration struck!

I use these trays of microwaveable Veetee rice all the time (I actually can’t remember the last time I cooked rice from scratch), so I thought I’d experiment with using them to make something that resembles arancini – but is much quicker to make.

These crispy rice balls are made with roasted aubergine and chopped chives, and they’re stuffed with ooey, gooey…