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Kendel Jasmine Cheesy Rice Balls

  • Cook Time : 15 minutes
  • Total Time : 30 minutes
  • Method : Fried
  • Cuisine : Caribbean

Description

Creamy jasmine rice mixed with cheese, seasoned, rolled, and lightly fried for a crispy outer shell. A delicious snack or appetizer with a cheesy surprise inside.

Ingredients

  • 1½ cups Kendel Jasmine Rice
  • 1½ cups canned Kendel Coconut Milk
  • 1½ cups water
  •  ¾ teaspoon salt
  • 3 cups grated cheddar cheese
  • 2 tablespoons Kendel Hot Pepper Sauce
  •  1 onion, finely chopped
  • 2 stalks escallion, finely chopped
  • 2 cups breadcrumbs
  • 1 cup milk (¾ water + ½ cup Kendel Coconut Milk Powder) for coating
  • 2 cups all-purpose flour
  • 1 (500ml) bottle Kendel Vegetable Oil

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Instructions

  1. In a saucepan, combine Kendel Coconut Milk, water, and salt. Bring to a boil, reduce heat and simmer until rice grains are tender and slightly sticky. Remove from heat and spread rice on a baking sheet to cool for about 15 minutes.
  2. In a large bowl, combine the cooled rice with shredded cheese, Kendel Hot Pepper Sauce, chopped onion, and escallion. Mix thoroughly.
  3. Shape the mixture into small balls and place them on the prepared tray.
  4. Place flour and breadcrumbs on separate plates. Pour milk into a bowl.
  5. Roll each rice ball in the flour, shake off excess, dip into milk, then roll in breadcrumbs until fully coated.
  6. Heat Kendel Vegetable Oil in a frying pan over medium heat. Fry the balls in batches, being careful not to overcrowd the pan. Cook for 1½ to 2 minutes, turning to ensure all sides are golden brown.
  7. Remove balls with a slotted spoon and drain on absorbent paper. Serve hot.