Crispy Basmati Rice Balls with Tomato and Herb Sauce

Hey, look at that. Monday again. I am guessing you might have some basmati rice leftover from Sunday’s lunch, right? Don’t stress about it too much, because these Crispy Basmati Rice Balls with Tomato and Herb Sauce will have you loving your leftovers.

Can you just imagine biting into these cheesy, basmati rice balls? All of the crunch, I tell you, ALL of it!

I also added a cube of cheese in the middle of my rice balls and the result is a tantalizing crispy bite with a gooey interior. I also served my leftover basmati rice balls with an easy tomato and herb sauce – perfect for snack dipping action.

I love the crunchy texture of these bites, what do you think?

It can also be served as a starter or as a pretty decent snack on your snack platter for weekend entertaining.

I know we’re carbo loading here, but we’ll all get back to gym tomorrow, right? Enjoy!

Print Recipe

Crispy Basmati Rice Balls with Tomato and Herb Sauce

It is an ideal snack for lunchboxes (or pre-dinner) that is super easy to make and tastes amazing. I decided to dip my basmati rice balls in a coconut and parmesan crumb.

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Rating: 5
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Course

snack

Prep Time

10 min

Cook Time

30 min

Servings

servings MetricUS Imperial

Ingredients

Rice Balls

• 2 cups leftover basmati rice
• 3 tablespoons hot water
• 8 small cubes of mozzarella cheese
• 1 cup coconut flour
• 2 large eggs whisked
• 1 cup desiccated coconut
• 1 cup grated parmesan
• 1 teaspoon dried thyme
• salt and black pepper to season
• cooking oil to fry

Tomato and Herb Dipping Sauce

• 15 ml olive oil
• 1/2 teaspoon crushed garlic
• 6 ripe tomatoes blanched, peeled and chopped
• 1 teaspoon tomato puree
• 1 tablespoons sugar
• 1 tablespoon dried oregano
• 1 teaspoon dried sweet basil

Course snack Prep Time 10 min Cook Time 30 min Servings servings MetricUS Imperial Ingredients Rice Balls 2 cups leftover basmati rice 3 tablespoons hot water 8 small cubes of mozzarella cheese 1 cup coconut flour 2 large eggs whisked 1 cup desiccated coconut 1 cup grated parmesan 1 teaspoon dried thyme salt and black pepper to season cooking oil to fry Tomato and Herb Dipping Sauce 15 ml olive oil 1/2 teaspoon crushed garlic 6 ripe tomatoes blanched, peeled and chopped 1 teaspoon tomato puree 1 tablespoons sugar 1 tablespoon dried oregano 1 teaspoon dried sweet basil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add the hot water to the leftover basmati rice and give it a good mix.
2. Take a cube of cheese and press the basmati rice into a ball with the cube of cheese in the center.
3. Press it into a small ball by squeezing out the water – this makes it easier to stick together. Use a bowl of cold water to wet your hands while doing this.
4. Combine the desiccated coconut, parmesan and thyme in a mixing bowl.
5. Dip the basmati rice balls into coconut flour, then egg.
6. Dip it into the coconut and parmesan crumb mixture next to cover all over.
7. Heat the oil in a pot and fry the rice balls until golden brown. Transfer to kitchen paper as you go along.
8. For the sauce; in a saucepan, heat the olive oil and saute the garlic.
9. Add the tomatoes, paste, sugar and herbs and simmer for 15 minutes.
10. Transfer to a food processor (or use a stick blender) and blend. Add salt and black pepper to taste.
11. Serve crispy rice balls with tomato and herb sauce.

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