Curried Rice Pilaf Arancini
Curried Rice Pilaf Arancini
Brie Thompson
10
20 minutes
50 minutes
I love turning a pot of rice pilaf into something people crowd around the table for. Indian Curried Rice Pilaf gets stirred with creamy feta, rolled in a crisp coating, and fried in Curry Infused Olive Oil until golden for a spiced take on Italian arancini. Mango Masala Rub brings the warmth, and a cool dipping sauce with Ginger White Barrel Aged Balsamic and lime zest balances every bite.
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Ingredients
Arancini
- 1 cup Indian Curried Rice Pilaf
- 1 ½ cups Water
- 4 Eggs, divided
- 1 cup Feta
- 1 cup Flour
- 2 Tbsp Mango Masala Rub
- 2 Tbsp Milk
- 1 cup Bread Crumbs
- ¼ cup Curry Infused Olive Oil
Dipping Sauce
- ⅓ cup Sour Cream
- ⅓ cup Plain Yogurt
- 1 Tbsp Mango Masala Rub
- 2 tsp Ginger White Barrel Aged Balsamic
- 2 tsp Lime Zest
- 2 Tbsp Cilantro, chopped
- Cilantro, chopped, to garnish
Directions
Combine the Indian Curried Rice Pilaf and water in a saucepan and bring to a boil. Reduce the heat to low, cover with a lid, and simmer until the rice is tender, about 20 minutes. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork and let cool until easy to handle.
Beat 2 of the eggs in a small bowl. Add the beaten eggs and feta to the cooled rice and stir to combine.
Set up a breading station. Combine the flour and 2 Tbsp Mango Masala Rub in one dish. Whisk the milk and the 2 remaining eggs in a second dish until well combined. Fill a third dish with the bread crumbs.
Roll 1 Tbsp of the rice mixture into a ball. Dip in the flour mixture, then the milk and egg mixture, then the bread crumbs. Repeat with the remaining rice mixture and set the balls aside.
Heat Curry Infused Olive Oil in a cast iron skillet over medium heat. Add the rice balls in batches and fry until golden brown on all sides, 1 to 3 minutes per side. Transfer to a paper towel lined plate to drain.
Combine the sour cream, yogurt, 1 Tbsp Mango Masala Rub, Ginger White Barrel Aged Balsamic, lime zest, and 2 Tbsp cilantro in a small bowl to make the dipping sauce.
Serve the arancini with the dipping sauce. Garnish with cilantro. Serve immediately.