Curried Rice Pilaf Arancini
Curried Rice Pilaf Arancini
Olivelle
10
20 minutes
50 minutes
Take your taste buds on a journey with these Curried Rice Pilaf Arancini! Our aromatic, flavorful rice pilaf gets a makeover with creamy feta, crispy breadcrumbs, and a quick pan fry. Paired with a tangy, fresh sauce, each bite delivers the perfect balance of spice, creaminess, and crunch. These little bites are a must-try fusion of Indian and Italian flavors!
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Ingredients
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1 cup Indian Curried Rice Pilaf
1 ½ cup Water
4 Eggs, divided
1 cup Feta
1 cup Flour
2 Tbsp Mango Masala Rub & Seasoning
2 Tbsp Milk
1 cup Bread Crumbs
¼ cup Curry Infused Olive Oil
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⅓ cup Sour Cream
⅓ cup Plain Yogurt
1 Tbsp Mango Masala Rub & Seasoning
2 tsp Ginger White Barrel Aged Balsamic
2 tsp Lime Zest
2 Tbsp Cilantro, chopped, plus more for garnish
Directions
Bring Indian Curry Rice Pilaf 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 cooled rice with the feta, stirring to combine.
Create a breading station by filling one dish with flour and 2 Tbsp Mango Masala Rub & Seasoning, 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 mixture, then milk mixture, then breadcrumbs. Continue to make balls and set aside until all the rice has been used up.
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 the dipping sauce by combining sour cream, yogurt, Mango Masala Rub & Seasoning, lime zest, cilantro and Ginger White Barrel Aged Balsamic.
Serve Arancini with dipping sauce and cilantro. Enjoy!