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Curried Rice Balls

Ingredients
  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
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  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
Directions

In a large skillet, melt butter or margarine.
Add rice and saute* until golden brown.
Add bouillon cubes, water, salt and oregano.
Mix well.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Rice

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