Curry Cream Rice Cheese Ball Recipe

Prepare filling base

Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the finely minced onion and sauté until translucent and lightly golden, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make curry roux and cream

Sprinkle 1 tablespoon flour over the softened onion and stir for 1 minute to cook the raw flour. Add 1 tablespoon curry powder and stir 30 seconds to bloom the spices. Slowly whisk in 120 ml stock until smooth. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish sauce

Reduce heat to low and stir in 60 ml heavy cream, 1/2 tsp soy sauce, 1/4 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper. Simmer gently 1–2 minutes until creamy and cohesive. Taste and adjust seasoning. Remove from heat and cool slightly (about 10 minutes) so mixture is still warm but not hot — it should be spoonable and thick enough to hold shape when scooped. If too thin, return to low heat to reduce slightly.

Portion filling

Once slightly cooled, divide the curry cream into 12 portions (about 1–1.5 tablespoons each). Place a cube of mozzarella in the center of each portion and wrap into a small ball with plastic wrap or keep warm until assembling. The filling should be pliable but firm enough to be enclosed in rice.

Prepare rice

If rice is freshly cooked and very hot, let it cool slightly so it's comfortable to handle but still warm (about 10–15 minutes). Place 3 cups hot cooked short-grain rice in a large bowl. Add 2 tablespoons melted butter, 1 teaspoon salt and 1 tablespoon grated Parmesan. Fold gently with a rice paddle or spatula to evenly distribute; do not mash — rice grains should remain slightly separate but sticky.

Form base shells

Lightly flour your hands with some of the reserved flour. Divide the rice into 12 even portions (about 1/4 cup each). Flatten each portion in your palm to make a disc with an indentation in the center large enough to hold the curry cream ball.

Place one prepared curry cream & cheese portion in the center of a rice disc. Gently pull rice up around the filling, sealing edges and shaping into a tight ball. Repeat for all 12 portions. If seams won't seal, wet fingertips with a little water and press to close. Roll each ball lightly between palms to create smooth surface. Dust lightly with remaining flour if too sticky.

Set up dredging station

Place 1/2 cup flour in a shallow bowl, beaten eggs in a second bowl, and 1.5 cups panko breadcrumbs in a third bowl. Heat neutral oil in a medium saucepan or deep fryer to 175°C (350°F). Use a thermometer for accuracy; if you don't have one, test by dropping a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Coat rice balls

Working with a few balls at a time, dredge each rice ball in flour, shaking off excess, dip into beaten eggs, then press into panko breadcrumbs until well coated. For extra-crispy texture, double-coat: return briefly to eggs and panko for a second layer.

Fry until golden

Carefully lower coated balls into hot oil (do not overcrowd). Fry for 3–4 minutes, turning as needed, until evenly golden brown and crisp. Internal filling will be hot and mozzarella will be melted. Transfer fried balls to a wire rack set over a baking sheet or paper towels to drain. Sprinkle with fine sea salt while hot.

Safety and timing

If oil browns too quickly before balls heat through, lower temperature to maintain 160–170°C (320–338°F) and fry a bit longer. Total frying batches should take about 12–15 minutes depending on equipment.

Serve 2–3 Curry Cream Rice Cheese Balls per person as an appetizer or 4 as a small entree. Garnish with chopped cilantro or parsley and lemon wedges on the side for a bright finish. These are best enjoyed hot so the cheese and curry cream are molten inside.