Curried Rice Balls
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Rice||1⁄2 Cup (8 tbs) (Brand)|
|Chicken bouillon cubes||4 , crushed|
|Water||1 1⁄4 Cup (20 tbs)|
|Oregano||1⁄4 Teaspoon, crushed|
|For chutney dip|
|Dry mustard||1⁄4 Teaspoon|
|Eggs||3 , beaten|
|Curry powder||1⁄2 Teaspoon|
|Fine corn flake crumbs||1 Cup (16 tbs) (Adjust Quantity As Needed For Coating)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Egg yolks||2 , beaten|
|Milk||1 Cup (16 tbs)|
|Finely chopped chutney||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
In a large skillet, melt butter or margarine.
Add rice and saute* until golden brown.
Add bouillon cubes, water, salt and oregano.
Bring to a boil.
Cover tightly and simmer 20 minutes.
Remove from heat.
Let stand, covered, until all water is absorbed, about 5 minutes.
Combine eggs, corn-flake crumbs and 1/2 teaspoon curry powder.
Add to rice; mix thoroughly.
Shape mixture into 24 balls.
Generously coat balls with corn-flake crumbs.
Chill until ready to use.
Deep-fat fry at 375°F (191°C) until coating is golden brown, and rice balls are hot, 2 to 3 minutes.