Chilli Cheese Rice Balls
An Indian twist on a classic arancini ball! These balls are made using Tilda Pure Basmati rice, which is spiced and stuffed with cheese. They are delicious and make a great snack! It’s also a great way to use up any leftover rice! Courtesy of Ayesha Razak.
- 16 - 30 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 2 cups Tilda Pure Basmati cooked rice
- 100g panko breadcrumbs
- 6 heaped tbsp flour
- 3 eggs
- 2 fresh chillies, cut finely
- 2 spring onions, cut finely
- Handful chopped coriander
- 1 tsp ginger and garlic paste
- 1 tbsp chilli powder
- 1 tbsp cumin
- 1 tbsp salt
How to make Chilli Cheese Rice Balls
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Begin with a bowl of leftover/cooked Tilda pure white rice
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Add in salt, ginger and garlic paste, cumin, chilli powder, coriander, chillies, spring onion – mix so everything is well combined.
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Mould rice into small balls and place a block of cheddar cheese in the centre.
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Place in fridge for 15-20 mins to help balls firm up (optional)
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Remove from fridge and coat rice balls in flour, egg wash and breadcrumbs.
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Fry until golden brown.
