Rice Balls With Mango Chutney Recipe

Name: Rice Balls With Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups 2% or whole milk; 1/2 lb short grain rice; 1 tsp vanilla extract; 6 tbsp canola oil; 1 None red onion, peeled and cut into cubes; 1 None mango, peeled, pitted, cut into cubes; 2 tbsp brown sugar; 8 tbsp orange juice; 2 tbsp cider vinegar; 4 sprigs fresh mint, a little reserved for garnish, remainder chopped; 4 tbsp cranberry sauce; 3/4 cup desiccated coconut

Servings: persons

3 1/4 cups 2% or whole milk
1/2 lb short grain rice
1 tsp vanilla extract
6 tbsp canola oil
1 None red onion, peeled and cut into cubes
1 None mango, peeled, pitted, cut into cubes
2 tbsp brown sugar
8 tbsp orange juice
2 tbsp cider vinegar
4 sprigs fresh mint, a little reserved for garnish, remainder chopped
4 tbsp cranberry sauce
3/4 cup desiccated coconut

1
Bring milk, rice and a pinch of salt to a boil. Cover and simmer for 25 mins, stirring occasionally. Add vanilla extract. Remove from heat and allow to cool.
2
For mango chutney, heat 1 tbsp oil in a saucepan and sweat onion until translucent. Add mango, sugar, orange juice and vinegar, bring to a boil and simmer for 5 mins. Add mint and cranberry sauce and season. Chill.
3
Form cooled rice pudding into small balls then roll in coconut. Heat remaining oil in a frying pan and fry rice balls until browned and crispy. Drain on paper towels. Garnish with mint and serve with chutney.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/4 cups 2% or whole milk, 1/2 lb short grain rice, 1 tsp vanilla extract, 6 tbsp canola oil, and more.

Yes, Rice Balls With Mango Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Balls With Mango Chutney

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