Coconut rice balls(Arancini) with tomato curry

Coconut Rice say what?

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It may sounds really really strange for some of you but mixing shredded coconut in cooked rice was the best thing I’ve ever made before!

like The best ever.

I first thought as a sweet dish, adding coconut would be really delicious for extra crunches and tropical feelings. But no this is definitely not a sweet dish. And anyway the coconut was on point and to form the balls so so needed for extra stickiness!

Oh yes, and if you fancy or just as me without a oven (thank god just for two days!) You could easily skip the baking part and toss the rolled balls in coconut oil until crispy.

Trust me it’s also awesome!

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But this time I rolled the coconut-rice balls in THE superfood mixture.
Can you guess what I used?

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No, don’t worry, I’ll tell you..

Its chia seed powder, bread crumbs, flaxseed powder and nutritional yeast

Who’s licking his hands?

You think its not a reason enough, well lets go on to tomato curry.
Yum, curry runs my heart in the last few weeks, I could eat this warm and comfy food well like every single night.

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With coconut rice of course!

 

 

What you need:

Coconut-Rice Balls:

150 grams white basmati rice
400-500 ml water
15 grams finely shredded coconut
1/4 tsp salt

Coating:
3 tbsp bread crumbs
1 tbsp chia seed powder
1 tbsp flaxseed powder
1 Tbsp nutritional yeast
1/2 tbsp parsley
1/2 tbsp salt, black pepper

Tomato curry:

1 can crushed tomatoes
300 ml coconut milk
1/4 tsp  salt
1/4 tsp ground ginger
1/4 tsp ground onions
2 tsp curry powder

 

Direction:

  1. Simmer rice in water (or preferably vegetable broth)
  2. While the rice is cooking, prepare the coating mixture. Stir together all of the ingredients in a medium size bowl.
  3. Once the rice is cooked, add in the shredded coconut and salt to the warm rice. Stir together, cover and leave to cool in the fridge for 30 minutes.
  4. In a pot add tomato puree, coconut milk and spices and simmer for about 10 minutes.

 

  1. Once rice is cool, pre-heat oven to 200C. Line a baking sheet with parchment paper. With an ice cream scoop (or spoon), scoop rice mixture onto a lined baking sheet. You should have 11 equal sized balls on the baking sheet.
  2. Prepare a small bowl of water to dampen your hands a bit before rolling the rice balls. This helps the breadcrumbs to stick to the rice balls and helps the rice to not stick to your hands. Roll the mixture into round balls. Dip them generously into the breadcrumbs and place again on the baking sheet.
  3. Bake for 20-25 minutes until crispy and brown.
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