Curried Rice Pilaf Arancini
Curried Rice Pilaf Arancini
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
10
Prep Time
20 minutes
Cook Time
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
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1 ½ cup Water
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4 Eggs
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1 cup Feta
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1 cup Flour
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2 Tbsp Mango Masala Rub
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2 Tbsp Milk
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1 cup Bread Crumbs
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¼ cup Curry Infused Olive Oil
Dipping Sauce
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⅓ cup Sour Cream
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⅓ cup Plain Yogurt
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1 Tbsp Mango Masala Rub
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2 tsp Ginger White Barrel Aged Balsamic
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2 tsp Lime Zest
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2 Tbsp Cilantro, chopped
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!
Recipe Note
You may notice that the Indian Curried Rice Pilaf, Curry Infused Olive Oil, and Ginger White Barrel Aged Balsamic have been discontinued. We are working on updated the ingredients in this recipe!