Yummy rice croquettes

September 22, 2008 12:00:00 AM PDT
Host of the PBS show "Let's Get Cooking," Celebrity Chef Tommy Tang shares his delicious recipe for rice croquettes ? little rice balls packed with flavor!

Rice Croquettes
Recipe makes 10-12 Rice Balls, 2-2 1/4 inches round

  • 3 cups - Cooked Thai Sticky Rice
  • 1 1/2 cups - Cooked Thai Hom Mali Rice
  • 1/2 teaspoon - Sea Salt
  • 6 tablespoons - Grated Parmesan Cheese
  • 1/2 tablespoon - Granulated garlic
  • 1/2 tablespoon - Ground White Pepper
  • 1 whole - Egg Beaten

Stuffing:

  • 1/2 cup - Finely Diced Smoked Ham, Prosciutto or Smoked Turkey
  • 1 cup - Finely Diced Asiago Cheese
  • 1/2 cup - Finely Shredded Parmesan or Romano Cheese
  • 2 tablespoons - Granulated Garlic
  • 2 tablespoons - Finely Sliced Cilantro or Italian Parsley Leaves
  • 2 teaspoons - Black Pepper Cracked
  • 2 cups - Fine Dry Breadcrumbs (for coating)
  • 2 - Eggs, beaten
  • 4 cups - Vegetable Oil for Deep Frying
  • 2 cups - Spicy Red Bell Pepper Puree

Instructions

Place cooked sticky rice and Thai Home Mali rice into a mixing bowl. Add salt, cheese, Thai seasoning, cilantro and egg. Mix thoroughly and set-aside.

Prepare stuffing. Place all ingredients except breadcrumbs and egg in a bowl and mix them thoroughly. Sprinkle some breadcrumbs on the palm of your hand, scoop a generous amount of prepared rice and flatten on your palm. Place 1 ½ to 2 tablespoons of stuffing in the middle of the rice. Place small amount of rice on top of stuffing and slowly close your hand. Sprinkle small amount of breadcrumbs on top and start to mold rice into a ball. Keep adding breadcrumbs until the ball no longer sticks to you and rice ball is firm.

Dip breadcrumb coasted rice ball into beaten egg, remove quickly and coat it again with more breadcrumbs. Squeeze the coated rice ball gently while adding more breadcrumbs and set aside. Repeat until finished.

Place oil into a medium deep saucepan over low heat. Slowly place 3 balls into a saucepan and keep rotating rice balls until they turn golden brown (about 4-5 minutes). Transfer cooked rice balls to paper towels and keep repeating until finished. To make it crispier, place cooked rice ball into a preheated oven at 400 and bake for 10 to 12 minutes.

This rice ball can be eaten hot or cold and it doesn't need any sauce. If you'd like a sauce, serves with a spicy red bell pepper puree. Personally I like it without the sauce; it stands on its own. Have a ball!

For more information, visit www.tommytangs.com


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