Rice Balls

As far as I know, these are an invention of my own.  I first made them for a neighbour in Stokes Valley who was gluten allergic,

I like them. So do people to whom I have offered them.  They are a good way to make a party snack from leftover rice.


  • Three cups cooked rice
  • two eggs
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder (or whole seed)
  • a handful of coriander leaves, chopped (or parsley) (omitted from this batch because I have none)
  • 1 teaspoon rendang mix
    (a bought mix which includes  ginger, galangal, turmeric  lemon grass, garlic, shallot, chillies and other spices.)
  • 1/2 teaspoon white pepper or
    • a finely chopped chilli, or
    • chilli powder to taste.
  • 1 teaspoon vegetable stock powder
  • 3 tablespoons rice flour
  • 1 tablespoon dried onion flakes
  • 1 tablespoon dried garlic


mix ingredients, leave to stand at least 30 minutes, roll into balls and deep fry in peanut oil

There could be a hundred variations to these.  Just play with different spices.   I like them best with a sweet chilli dipping sauce.

rice balls rice balls rice balls Rice balls


About Alan

Alone in a sea of spinifex.
This entry was posted in curry, Rice, sauce. Bookmark the permalink.

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