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!
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1 cup Indian Curried Rice Pilaf
1 1/2 cup Water
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
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!
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