BY SASHI CHELIAH | WITH SUNGROW RED RICE
Sashi Cheliah won MasterChef in 2018 with his methodical approach and delicious, spice-laden Indian and Malaysian food. We were delighted to have him on the Super Theatre of Love Cooking Show Live in Melbourne. The Red Rice Arancini with mint and yogurt chutney was such a delectable dish and if you were at the show and badly wanted to try at home (just like us) this recipe is for you.
Ingredients
- 100g Sungrow red rice
- 50g chopped onion
- 10g chopped garlic
- 1 green chilli chopped
- 1 tsp cumin seeds
- 4tbsp ghee
- 500ml veg stock
- 200g mozzarella cheese
- crushed black pepper
- salt
- 2 eggs
- 500g plain flour
- 500g bread crumb
For The Mint Chutney
- 1 bunch mint
- 1/2 bunch coriander
- 250ml natural yogurt
- 1 lime
- salt
Equipment:
- Deep fryer with oil
- Medium pot
- mixing bowls
- Blender or food processor
Method:
Heat the ghee in a medium pot and cook garlic, chilli and cumin until fragrant. Reduce heat and sweat the onion. Add rice and cook for 1 min on high heat. Add veg stock and salt, bring to a boil and reduce to simmer. Cook the rice with lid on for 8-10mins until the rice is cooked through. Remove the rice from heat and let it cool.
Cut the mozzarella into 20g pieces.
Add crushed pepper to the rice and mix well. divide the rice into 50g portions and insert the mozzarella in the middle. Form a ball and set aside.
Roll the rice ball on the flour, egg wash and crumb them.
Deep fry the rice balls for 4-5 mins until golden brown.
In the meanwhile add mint, coriander, yogurt lime juice and salt into a blender and blitz into a thick chutney.