Curried Rice Pilaf Arancini
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
10-12
Our aromatic and flavorful Indian Curried Rice Pilaf gets a second life with these Italian inspired Arancini. Mixed with feta for creaminess and tang, then bread and pan fried for the perfect crispy bite! Served with a tangy and fresh sauce for the perfect balance of flavor!
Ingredients
Arancini
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1 cup Indian Curried Rice Pilaf
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1 ½ cups water
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4 eggs
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1 cup feta
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1 cup flour
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2 TBSP Mango Masala Rub
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2 TBSP milk
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1 cup bread crumbs
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¼ cup Curry Infused Olive Oil
Dipping Sauce
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⅓ cup sour cream
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⅓ cup plain yogurt
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1 TBSP Mango Masala Rub
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2 TSP Ginger Balsamic Vinegar
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2 TSP lime zest
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2 TBSP cilantro, chopped
Directions
Bring rice and water to a boil. Reduce heat to low, cover with a lid and simmer for 20 minutes. Remove rice from the heat, then let rest with the lid still on for 5 minutes more. Fluff with a fork. Let rice cool enough to handle. Beat two eggs and add into rice with the feta, stirring to combine.
Create a breading station by filling one dish with flour and 2 TBSP Mango Masala Rub, then in another dish mix the milk and two remaining eggs until well combined, then fill a third dish with breadcrumbs.
Take 1 TBSP of rice and roll into a ball. Dip in flour, then milk mixture, then bread crumbs.
In a cast iron skillet, heat Curry Infused Olive Oil to medium. Add rice balls and fry all sides until golden brown, about 1-3 minutes per side. Remove to a paper towel to drain.
In a small bowl create a dipping sauce by combining sour cream, yogurt, Mango Masala Rub, lime zest, and Ginger Balsamic Vinegar.
Serve Arancini with dipping sauce, enjoy!
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