This has been on my “to-make” list for so long and I’ve finally come around to it.
Traditionally an Italian dish which I’ve given my own indian twist by using basmati rice and pilau flavours, stuffed with a cheesy coriander centre.
All sitting in a sea of spicy tomato sauce. Also this is usually deep fried but I’ve decided to bake it.
So much flavour!!
20 mins
35 mins
4
Rice:
1. Wash the rice and set aside.
2. Place a saucepan over medium heat and add the oil.
3. Add in ginger and spices.
4. Mix in the rice and add slightly more water than usual (about 1.5 Cups) to over cook it. (Overcooking will allow you to mould the rice into a ball later).
5. Place on high heat and once the water starts to bubble and rise cover the pan and cook on low for 15 minutes. A little longer if there is still water left.
6. Let it cool.
Filling:
1. Wash the coriander including the stems.
2. Blend together with remaining ingredients. The consistency should be thick and not runny.
Sauce:
1. Pulse the chopped tomatoes twice.
2. Place a pan over medium heat and add the oil.
3. Add the spices and sauté for 2 mins.
4. Add in the tomato and simmer on low for 15 mins.
Arincini balls:
1. Preheat the oven at 180C.
2. Make a mixture of water and plain flour for coating.
3. Take take a portion of the rice and add Tsp of the filling and wrap the rest of the rice around it to seal it.
4. Dip into the flour mixture and then coat in bread crumbs and place on a baking tray.
5. Bake for 10 mins, turn and bake for another 5-8 mins.
6. Place on the sauce and sprinkle with your choice vegan Parmesan.
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