- In a saucepan, bring the water and rice to a boil. Stir, cover, and simmer gently for about 15 minutes or until the water has been absorbed. Add the milk and bring to a boil. Simmer gently, uncovered, for about 30 minutes, stirring frequently until the rice is tender. Set aside.
- In a bowl, combine the sugar and cornstarch. Add the egg and vanilla and combine with a whisk. Gradually pour in the rice pudding and cook for about 2 minutes over medium heat, stirring constantly, or until the rice thickens and becomes very sticky.
- Spread the rice on a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled.
- Preheat the oil in the deep fryer on high temperature. Place a rack on a baking sheet or cover with paper towel.
- Place the flour, eggs, and breadcrumbs in three separate bowls. Set aside.
- With your hands, shape each ball with about 15 ml (1 tablespoon) of the rice pudding for each inserting a caramel dice in the centre.
- Dredge the balls in flour and shake to remove any excess. Dip them in eggs and drain. Coat with the breadcrumbs.
- Fry the pudding balls, about eight at a time, until nicely browned, about 2 to 3 minutes. Drain on the baking sheet and continue with the remaining balls. Let cool.
- Roll the balls in sugar and serve slightly warm.
You can keep the balls in the refrigerator, uncooked and breaded. The fried balls can also be kept in the refrigerator, simply reheat them for a few minutes in the oven at 150 °C (300 °F).
You can freeze the breaded pudding balls on a baking sheet and then store them in an airtight bag. You simply thaw them in the refrigerator before frying.