Sun-Dried Tomato And Basil Rice Balls Recipe

About this recipe

Crispy rice balls infused with sun-dried tomatoes and fresh basil, offering a burst of Mediterranean flavors in every bite.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• 1 Kg Riseria Campanini Arborio Rice, 1Kg
• - Potts Vegetable Stock Can
• 1 Kg Tomatoes 1kg
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• 100 g Amul Cheese Slices 100G
• 1 L Olive Oil – Organic
• - Doves Farm Organic Chickpea Flour
• 120 G Blue Dragon Panko Breadcrumbs 120g
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Heat olive oil in a pan and toast the Arborio rice for 2-3 minutes until lightly golden.
2. 2. Gradually add vegetable stock to the rice, stirring continuously, until fully absorbed and the rice becomes creamy.
3. 3. Finely chop the sun-dried tomatoes and basil leaves, then mix them into the cooked rice with the tomato puree.
4. 4. Stir in the grated parmesan-style vegan cheese and season with salt and black pepper. Allow the mixture to cool completely.
5. 5. Once cooled, shape the rice mixture into small balls about the size of a golf ball.
6. 6. Roll each ball lightly in chickpea flour to coat evenly for binding.
7. 7. Dip the floured rice balls into a bowl of water, then coat them in breadcrumbs for a crispy outer layer.
8. 8. Heat olive oil in a deep frying pan or skillet over medium heat until hot but not smoking.
9. 9. Fry the rice balls in batches, turning occasionally, until they are golden brown and crispy on all sides.
10. 10. Remove the rice balls from the oil and place them on a plate lined with paper towels to drain excess oil.
11. 11. Serve the rice balls warm, garnished with extra basil leaves if desired.