Cook the rice and quinoa together. (I do this step in the rice cooker)
Allow to cool slightly after cooking.
Add the egg and parmesan cheese to the rice and quinoa mix. Stir in well.
Add the sauce to the mix, stirring well.
Allow to cool for 5-10 minutes- it becomes stickier as it cools.
With wet hands, mould tablespoonfuls of the mixture into balls.
Coat in the flour, then egg, then breadcrumbs.
Repeat until they are all done.
COOK:
Heat oil over medium-high heat until hot, fry the arancini in batches until golden on all sides. Drain on kitchen towel. And serve hot. Also great cold in lunchboxes!
FREEZE:
Freeze on a baking tray until hard, then transfer to a container. Fry directly from the freezer until golden on all sides.