Well after the summer holidays in the UK things should start slowly getting back to normal, well as normal as they get around here with the Guinea Fowl, chickens and daft cat from next door coming to visit for a cuddle, not the birds they havent decided they like hugs yet.
We did have a visit from a Pipestrelle Bat the other day which was in our living room, we think it came down the chimney and was on the floor, so I had to rescue it and it give it a cuddle till twilight when we took it outside and it flew towards the lake for its supper.
Unfortunately the tides and weather have not been on our side to go out on the boards over the last couple of weeks so we are hoping for a warmer September so we get back in the sea, I really miss it and I know the temperature is going to start dropping soon and I will have to get a long wet suit or I will be frozen! So fingers crossed for the sun returning for a warm autumn. But we have lovely walks along the beach at Broad Haven and the children have enjoyed climbing on the rocks and searching through rock pools for little fish and other life while the tide has been out.
Anyway, let talk about food, we had the children here for 10 days in total and I cook vegan food but when we go out they can have what they like so for the majority of the time they were eating what we were eating and very happily too, they love flavours so curry is always on the menu and mexico style tacos with guacamole (which will be on my next blog) and a couple of pasta dishes.
The elder daughter is into rice at the moment so we had rice salad a couple of times to keep her happy and while we were in the car coming back home after a blustery walk we were thinking about rice dishes for the last meal we were having together for a few weeks and we came up with the most amazing dessert. I was going to make savoury rice balls one of the days but instead of saving some of the risotto is all got eaten so we discussed sweet rice balls and what flavours we could add and this is what we came up with, I am not saying it’s never been made before but I know I havent had them before so they are new to us.
Indian Spiced Rice Balls
For 8 rice balls
4 handfuls of pudding rice
1 tbsp of vegan butter
2 tbsp of sugar
6 cardamom pods, remove the seeds and pop them in the saucepan
2 tsp of cinnamon
2 tsp of ground coriander
approx 1 pint of dairy free milk of your choice, I used Almond, we want the rice pudding to be thick and sticky so add milk as it cooks like a risotto
Golden syrup to serve.
For the batter
1 tbsp vegetable oil
2 tbsp plain flour
2 tsp of cinnamon
1 tsp of nutmeg
approx 1/4 pint of dairy free milk
Either in the morning or the evening before make the rice pudding, it needs to be chilled and mouldable so quite firm.
Using a milk pan or heavy based pan.
Pour in the rice and butter on a low heat allow the butter to melt and stir the rice into it, add the spices and continue to stir.
After a couple of minutes add a 1/4 of the milk and allow the rice to soak it and the flavours up, when the rice has absorbed the milk, add more slowly and continue untill the rice it soft, remove from the heat and allow it to cool then put it in the fridge or a cool place over night or till the evening.
I used an ice cream scoop to help me mould the rice balls, I dipped it in cold water then scooped the rice and used my hands (also wet) to mould it in to balls
Then I put them back into the fridge while I made the batter.
I put the oil and the milk in together with the spices and gave it a whisk to blend the oil and the milk together, this should stop the batter mix being lumpy when you add the flour. Add all the flour and mix, leave it to ‘sit’ for 5 minutes.
While the batter is resting warm a large pan filled a 1/3 full with vegetable / sunflower or rapeseed oil to a medium high heat, the rice balls need to get hot but not burn the batter on the outside so not too hot. If it goes up to 6 use 4 🙂
When the oil is hot and the batter is rested you can start to fry.
I used tongues to put the rice balls in the batter, a spoon to make sure they were covered and the carefully put them in the oil. I did 3 at a time, if you try to do more the oil will be too cool and the rice balls may not crisp and break apart.
When the balls are golden brown, drain them on kitchen paper or a clean kitchen towel, serve with a drizzle of golden syrup and enjoy.
These are so tasty and are definitely to be made again, in bulk! I am guessing you can freeze the rice when it has just been cooked through and you can defrost when you need them.
Have a wonderful one!