
Curried Rice Pilaf Arancini
CURRIED RICE PILAF ARANCINI
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
10
Prep Time
20 minutes
Cook Time
50 minutes
Author:
Olivelle
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 breaded and pan fried for the perfect crispy bite! Served with a tangy and fresh sauce for the perfect balance of flavor!

Ingredients
-
1 cup Indian Curried Rice Pilaf
1 1/2 cup Water
4 Eggs
1 cup Feta
1 cup Flour
-
2 Tbsp Mango Masala Rub
2 Tbsp Milk
1 cup Bread Crumbs
-
1/4 cup Curry Infused Olive Oil
1/3 cup Sour Cream
1/3 cup Plain Yogurt
-
1 Tbsp Mango Masala Rub
-
2 tsp Ginger Balsamic Vinegar
2 tsp Lime Zest
2 Tbsp Cilantro, chopped
Dipping Sauce
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 breadcrumbs.
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, yougrt, Mango Masala Rub, lime zest, and Ginger Balsamic Vinegar.
Serve Arancini with dipping sauce, enjoy!
Continue reading

Become An Olivelle Insider!
Sign up and be the first to learn about hot new products, inspirational recipes, and tasty deals!