Goan Coconut Curry Rice Cakes
Goan Coconut Curry Rice Cakes make a fun, easy way to enjoy our mild, coconut-infused Goan Coconut Curry Starter with light, nourishing basmati rice. Try as a side with grilled fish, poultry, or veggies.
Prep time: 40 min | Cook time: 10 min | Yields: 10
1 cup basmati rice
1 ½ cup water
1/3 cup Goan Coconut Curry Starter
1 cup vegetable Stock
1 garlic clove, finely minced
1/3 cup onion, finely chopped
2 Tbsp vegetable oil
¼ cup rice flour
1 tsp kosher salt
½ fresh lemon
Add one and a half cups of water and basmati rice to a small stainless pot with a pinch of salt. Bring to a boil, then lower heat to a light simmer, and cook for 15 to 20 minutes, covered. Remove from heat and let sit another 15 minutes.
In a separate pot, bring the water or vegetable stock to a simmer. Whisk in the Goan Coconut Curry Sauce Starter, and let simmer for one minute. Squeeze half lemon into this, and stir well. Remove from heat, and let cool to room temperature.
In a small sauté pan, sweat the garlic and onion in 1 tsp of the vegetable oil. Let cook on low heat until translucent, about 10 minutes. Add a splash of water to keep from burning. Remove from heat and let cool.
Add half of the cooked rice, the garlic and onion mix, and one third of the Goan Coconut Curry Sauce to a food processor. Puree into a smooth mix. Scrape into a medium mixing bowl, and add the rest of the cooked rice, 2 Tbsp of the Goan Curry sauce, and the salt. Mix well, and form into 1-2 inch diameter cakes.