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Vegetable Stuffed Rice Balls

  • By
  • January 1, 2018
Got left-over rice? Let’s give it a new delicious twist. Sounds great, right? As part of the series of recipes with Rice that are creative, fun and delicious, this recipe of Vegetable Stuffed Rice Balls is not only delicious but is an awesome way to use those left-over rice and turn them into crispy and flavorful snack.



Inspired by the Italian favorite Arancini (Italian Rice balls) that are made with Risotto (Arborio rice, an Italian rice variety), these Vegetable Stuffed Rice Balls are made with Basmati Rice. I’ve used Reem ka Steam Basmati Rice for creating this recipe. I had so much fun working on rice recipes and specially with Reem ka Steam Rice as the rice quality is great. It’s long grain rice, fragrant and takes less time to cook too. 

What makes these rice balls even more exciting is the stuffing. The crisp outside, soft creamy inside with colorful vegetables, the combination is delicious. The breadcrumbs give the added crunch to it, making it even more crispier. I’ve used vegetables as stuffing for rice balls, you can use meat, cheese or any kind of stuffing as per your liking. You can be as creative as you want and go according to your taste palette.

If you like this recipe, check out other ones on the series Rice Recipes here and here.

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Vegetable Stuffed Rice Balls
by December-29-2017

Crunchy deep-fried rice balls stuffed with vegetables and a hint of sauce. A great way to use those left-over rice and turn them into an exciting snack

Prep time: Cook time: Total time: Yield: serves 4-6

Ingredients

For Rice

Vegetable Stuffing

  • 1/2 Cup Mixed Vegetables, chopped
  • 3 Garlic cloves, minced
  • 3 green chilies, finely chopped
  • 1/2 Tbsp Soy Sauce
  • 1/2 Tbsp Chili Sauce
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, crushed
  • Mozzarella Cheese diced, as needed
  • 1 Tbsp Vegetable Oil

Breading

  • Flour
  • 2 Eggs, beaten
  • Breadcrumbs
  • Oil for frying

Serve with

  • Chili Sauce

Instructions

  1. Cook Reem ka Steam Rice according to package instructions.
  2. In a large sauce pan bring Chicken Stock to a boil add rice and black pepper. Cook over a very low heat, stirring frequently until the stock has been absorbed. Rice will look overcooked but a perfect texture for rice balls. Keep aside to cool completely or refrigerate overnight.
  3. In another sauce pan over medium heat add oil, green chilies and minced. Saute until light golden and fragrant. Add the vegetables and the seasonings and stir. Cook until the vegetables are soft. Taste check and adjust the seasoning as needed.
  4. Prepare the breading station: In a deep plate beat the eggs and season with a little salt and pepper. In two other deep plates keep flour and bread crumbs.
  5. To make the rice balls: Put some cooled rice in your hand keeping it cupped shaped (make sure you wet your hand a bit for easy handling) and flatten it. Place a tablespoon of filling and a pice of mozzarella in center along. Add a little more rice on the top and start closing it around filling into a ball shape.
  6. Dust the rice balls with flour, then roll in the egg and then in breadcrumbs until completely coated.
  7. Heat the oil in a deep frying pan and fry the rice balls until golden. Drain on kitchen paper.
  8. Serve hot with Chili Sauce.

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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Comfort Food Easy Appetizer Food Quick & Easy Soups & Salads Tomato Soup

Roasted Tomato-Basil Soup with Garlic Croutons

  • By
  • February 8, 2017
Have you ever known someone who doesn’t like tomatoes but loves all those spaghetti, pastas, pizzas and tomato sauce? Well, Hello There! (hand wave) – I don’t like raw tomatoes. They look good with that bright red color, they smell good too but I just don’t like the flavor. And when it comes to cooked versions nothing like a tomato base for all these delicious dishes. I never really liked tomato soup either because once I tried that packaged one and it ruined the Tomato Soup experience for me, until recently when I actually tried this fresh Roasted Tomato-Basil Soup my whole world changed!

Fresh fruits and vegetables always, always taste better. In fact any fresh produce tastes better whether home-grown, organic or fresh from the grocery store, dishes prepared with fresh produce always taste amazing. 
When it comes to soups in cold winter nights I’ve always loved having Chinese Hot and Sour soup or the Szechuan Soup as both are so rich in flavors and spice levels that they completely warm you up and it’s also so comforting. This time around when I tried a bowl of creamy tomato-basil soup on a cold winter afternoon it felt so good and equally comforting. The flavors were so rich and the texture was very nice, creamy and velvety, I just loved it!
I’m the kind of person who just loves soups, no matter what the season and I think soups shouldn’t be associated with seasons like falls and winters you can have exciting soups in summers too with a variety of vegetables. While this bowl of creamy, roasted tomato-basil soup is very comforting in winters, it also makes an excellent summer meal too. A bowl of this soup, some garlic bread and fresh salad – light, healthy and delicious meal.
I made this soup by using fresh tomatoes and roasting them in a grill pan however you can always roast tomatoes in the oven. In this recipe there are no canned tomatoes and no cream either, so it’s completely healthy.
After making this soup and having it I can safely say there’s nothing like a soup made from Fresh Tomatoes and I’m sure once you try it, you won’t want it any other way either. To make it more delicious I sprinkled some Parmesan Cheese before serving, some cream swirls for presentation and crispy garlic croutons for some texture and crunch.

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Roasted Tomato-Basil Soup with Garlic Croutons
by February-8-2017
Gorgeous looking, creamy (non-dairy)and flavorful Roasted Tomato-Basil Soup with crunchy garlic croutons – just like a comforting hug in a bowl

Prep time: Cook time: Total time: Yield: serves 4

Ingredients

  • 2 pounds Ripe Tomatoes
  • 1/4 Cup extra-virgin Olive Oil
  • 1/2 tsp Salt

For the Soup

  • 1 Cup Onion, chopped
  • 1 Carrot, sliced
  • 1 Potato, grated
  • 6 Garlic Cloves, minced
  • 1/2 tsp Basil leaves, dried (if using fresh leaves use 1 cup)
  • 1/2 tsp Thyme leaves, dried
  • 1/4 tsp Black Pepper corns
  • 1 Green Chili pepper
  • 1 Tbsp unsalted Butter
  • 2 Tbsp Olive Oil
  • 1.5 – 2 cups Chicken Stock or water
  • Parmesan Cheese, grated for garnish
  • Cream for garnish

For Garlic Croutons

  • 2-3 Bread Slices, cut in cubes
  • 1 Tbsp unsalted Butter, melted
  • 4 Garlic cloves, minced
  • 1/2 tsp Italian herbs
  • 1/4 tsp Salt, or to taste
  • 1/4 black pepper

Instructions

  1. Roast the Tomatoes: Heat the grill pan on the stove. Cut the tomatoes in half lengthwise. Arrange the tomatoes, cut-side up on the grill pan. Drizzle olive oil and sprinkle salt. Roast until tomatoes are soft and you get charred sides.
  2. Make the Soup:In a wok or a large pan heat the butter and olive oil togethe. Add onions and cook until soft, add garlic saute for a minute and then add carrot, potato and roasted tomatoes. Give it a stir and add basil leaves, thyme, salt and Chicken Stock. Bring it to a boil and then reduce heat and let it simmer until it thickens. Now transfer the soup to the blender, add black pepper corn, green chili and blend into a smooth puree. Strain and transfer to the wok again and let it simmer for 5-10 minutes. It will thicken a bit.
  3. Garlic Croutons In a bowl mix together melted butter, garlic, salt, pepper, and Italian herbs. Toss in the bread cubes so that they’re evenly coated. Heat the grill pan and toast the cubes until crisp and golden
  4. Serve the soup garnished with cream, Parmesan cheese and garlic croutons

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