One time, we had leftover Jasmine rice from the day before. It seemed such a pity to throw it away, so we decided to roll it into dainty, delicious rice balls. These perfect little starter balls include a hint of coconut milk, which adds a slight sweetness and a touch of coconut flavor. The herbs and spices not only enhance the taste but also create beautiful patterns on these treats.
Rice is a staple in many countries, especially in Asia. It is served as a side dish to many meals, enjoyed as a porridge, or even used to make bread, desserts, and cakes. Its adaptability and ability to absorb different flavors make it a favorite around the globe, and it provides a great source of carbohydrates.
Even if you don’t have leftover Jasmine rice, I recommend making this dish. When cooking the rice, use less water than usual. When the rice is nearly done, add 1/4 cup of coconut milk and let it soften and dry out. Then, use the rice to form delicious rice balls.
Jasmine Rice Pea Balls
A creative way to repurpose leftover Jasmine rice into appetizing pea-infused rice balls with a hint of coconut and aromatic spices.
Ingredients
- 1 cup Jasmine rice
- 2 cups water
- 1/4 cup coconut milk
- Dash of nutmeg
- 2 pods cardamom, crushed
- 1 cup sweet peas
- 1 teaspoon turmeric powder
- Dash of thyme
- Dash of white pepper
- Dash of cumin powder
- Dash of black pepper
- Pinch of salt
Instructions
If you are making rice from scratch, place the Jasmine rice in a pot with 2 cups of water and cook covered on high heat for about 10 minutes.
When the rice is almost cooked, lower the heat to a minimum and add 1/4 cup coconut milk.
Allow it to simmer for about 5 minutes before removing it from the heat.
Transfer the rice to a plate and let it cool completely for about 2-3 hours. You can prepare this step the night before or use leftover rice from the previous day.
In a separate pan, heat a little vegetable oil and sauté the sweet peas for about 3 minutes. Season them with dash of cumin powder, 1 teaspoon turmeric powder, dash of nutmeg, dash of black pepper, and a pinch of salt; then set aside.
Form the cooled Jasmine rice into balls using about 1 teaspoonful of rice per ball. Damp your palms with water or a bit of coconut oil to prevent sticking. To ensure the balls remain firm, form a ball, lightly press it flat, then re-roll it into a ball; repeat this process three times before placing it on a plate.
Finally, roll the rice balls in your choice of spices and herbs to create attractive patterns and enhance flavor. Optionally, garnish with a dash of thyme if desired.
Nutrition
-
460.0 Calories
-
89.5g Carbohydrates
-
0.0mg Cholesterol
-
3.0g Fat
-
3.5g Fiber
-
8.5g Protein
-
170.0mg Sodium
-
0.0g Trans fat
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