Red Curry Rice Balls with Cheese
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Recipe Intro From hermanathome
Red Curry Rice Balls with melted, gooey cheese inside are a delightful fusion of spicy and creamy flavors, perfect for an appetizer or a fun main dish. These rice balls feature fragrant rice mixed with bold red curry paste, encasing a gooey, melted mozzarella cheese center. Then, the rice balls are lightly pan-fried to achieve a satisfying crunch with every bite. The balance of spice from the curry and richness from the cheese makes these rice balls a crowd-pleaser, suitable for both casual gatherings and special occasions.
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Recipe Card
ingredients
- 1 1/2 cups Calrose rice
- 2/3 cup full-fat coconut milk
- 3/4 cup water
- 1 1/2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon fresh minced ginger
- 2-3 Thai chili peppers, seeded and minced plus more for garnish
- 1-2 mozzarella cheese sticks
Method
Step 1
Rinse and drain the rice a few times until the water runs clear. Drain the water from the rice completely.
Step 2
In a separate bowl, combine the coconut milk, water, red curry paste, fish sauce, sugar, ginger, Thai chili peppers, and salt. Stir to combine.
Step 3
Add the coconut milk mixture to the rice and cook in a rice cooker on the normal setting.
Step 4
Once the rice is done, use an onigiri mold to fill it halfway with rice. Add 1/5 of a mozzarella cheese stick and an optional slice of red chili in the middle, then fill the remaining mold with rice. Press down to ensure the rice is packed tightly.
Step 5
Heat oil in a pan over medium heat. Sear each side of the rice balls for about 3-4 minutes, until golden brown and crispy.