Red Curry Rice Balls with Cheese
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
Instructions
Rinse and drain the rice a few times until the water runs clear. Drain the water from the rice completely.
In a separate bowl, combine the coconut milk, water, red curry paste, fish sauce, sugar, ginger, Thai chili peppers, and salt. Stir to combine.
Add the coconut milk mixture to the rice and cook in a rice cooker on the normal setting.
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.
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.
