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Monday, August 31, 2015

Yellow Curry Rice Balls

This crispy, savory snack is my last entry in the So Delicious and Go Dairy Free Snackable Recipe Contest! For more details, check it out here.

This is a delightful Thai-inspired twist on an Italian appetizer. Arancini are stuffed rice balls usually filled with meat, tomato sauce, and cheese. The balls are coated in breadcrumbs and fried. I knew I wanted to make something just as delicious, but with a twist. Knowing how well Thai yellow curry pairs with jasmine rice, I decided to combine the two. Instead of having a curry filling, these rice balls are completely infused with that rich yellow curry flavor. The coconut and curry powder on the crust really enhances the overall flavor of these currylicious balls.

This vegan recipe may have a lot of ingredients, but it is not as complicated as it looks. It is a fun process making these and the end result will be well worth it!

Yellow Curry
1 - 11 oz So Delicious® Dairy Free culinary coconut milk
1 large carrot, finley diced 
1/2 large potato, diced
1/2 medium white or yellow onion, diced 
1 tbsp ginger, minced
1 tsp garlic powder
1 tsp sugar
3/4 tsp curry powder
3/4 tsp salt
1/2 tsp turmeric powder

Rice Balls
2 1/4 c jasmine rice, cooked
1 1/2 c jasmine rice, cooked and blended
3/4 c Panko breadcrumbs
1/4 c + 2 tbsp sweetened shredded coconut
1 tbsp curry powder

In order to prepare the curry, first sauté the onion and ginger in a saucepan. Lower the heat to low-medium and add the coconut milk, seasonings, carrots, and potatoes. Cover the saucepan and allow the curry to simmer. Check every 5 minutes and stir. Once the potatoes are soft, uncover the saucepan and allow the curry to thicken. Once it has thickened up, remove from heat, allow to cool, and refrigerate it for at least one hour. This will allow the curry to thicken a little further.

To prepare the rice balls, combine the cooked rice, the blended rice, and the chilled curry. Make sure to use a strong spoon (or your hands) to mix the thick mixture. Once the curry is fully infused, set it aside. Combine the Panko breadcrumbs, shredded coconut, and curry powder in a small bowl and set aside. 

Have a bowl of cold water for your hands when forming the rice balls, this will help prevent the rice balls from sticking to your hands. You do not want to immerse your hand in the water. Instead, place your finger tips of one hand in the water and use that to coat your palm.

Use a tablespoon and measure out two tablespoons per ball. Roll the mixture into a ball and set on a baking sheet that has been lined with plastic wrap. There will be approximately 28-30 balls. 

Take the breadcrumb and coconut mixture and roll each rice ball. After coating the ball once, sprinkle some water on it to moisten it up and coat the ball again. This double coat will guarantee a crispy exterior. Deep fry the yellow curry rice balls until golden brown (2.5 to 3 minutes a batch). Place the golden fried rice balls in a pan lined with paper towel (to absorb excess oil). Once cooled, enjoy!

  • For a bright flavor, top with cilantro.
  • Serve with a sweet chili sauce for a delightful kick.
  • Trader Joe's has great organic Jasmine rice in the freezer section. Use all three bags for this recipe.

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