Curried Rice Pilaf Arancini

• 1 cup Indian Curried Rice Pilaf

• 1 1/2 cup Water

• 4 Eggs

• 1 cup Feta

• 1 cup Flour

• 2 Tbsp Mango Masala Rub

• 2 Tbsp Milk

• 1 cup Bread Crumbs

• 1/4 cup Curry Infused Olive Oil DIPPING SAUCE

• 1/3 cup Sour Cream

• 1/3 cup Plain Yogurt

• 1 Tbsp Mango Masala Rub

• 2 tsp Ginger Balsamic Vinegar 2 tsp Lime Zest

• 2 Tbsp Cilantro, chopped

DIRECTIONS

1. Bring rice and water to a boil. Reduce heat to low, cover with a lid and simmer for 20 minutes. Remove rice from the heat, then let rest with the lid still on for 5 minutes more. Fluff with a fork. Let rice cool enough to handle. Beat two eggs and add into rice with the feta, stirring to combine.

2. Create a breading station by filling one dish with flour and 2 Tbsp Mango Masala Rub, then in another dish mix the milk and two remaining eggs until well combined, then fill a third dish with breadcrumbs.

3. Take 1 Tbsp of rice and roll into a ball. Dip in flour, then milk mixture, then breadcrumbs.

4. In a cast iron skillet, heat Curry Infused Olive Oil to medium. Add rice balls and fry all sides until golden brown, about 1-3 minutes per side. Remove to a paper towel to drain.

5. In a small bowl create a dipping sauce by combining sour cream, yougrt, Mango Masala Rub, lime zest, and Ginger Balsamic Vinegar.

6. Serve Arancini with dipping sauce, enjoy!