Snack or starter
Serves 6-7, vegan
Ingredients
125g
glutinous black rice (from Chinese and Asian stores)
2 kaffir lime leaves or 1/2 tsp grated lime zest
110g arborio rice
1 bay leaf
300-450ml light vegetable stock
1 small onion, very finely chopped
1 clove garlic
3 tbsp coriander, chopped
1 tsp mild chili powder
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp castor sugar
2 tsp gram flour
salt and pepper to taste
For
the lime drizzle
1
lime, finely grated zest and juice
4 tbsp extra virgin olive oil
1 tsp mild mustard (eg mild Dijon)
pinch castor sugar
few drops vinegar
salt and pepper to taste
Method
1.
Rinse the black rice and cook in plenty of water with the kaffir lime
leaves until soft but not mushy. The water will turn a deep purple.
2. Rinse the rice again under cold water, remove kaffir lime leaves
and discard. Drain well.
3. Cook arborio rice with bay leafl and 300ml stock until soft, adding
more water as necessary to keep moist but not wet. Cooked rice should
be sticky. Remove bay leaf.
4. While the rice is cooking, make the lime dressing. Mix all the
ingredients together and season to taste. Set aside.
5. Put half the black rice into a food processor with onion, garlic,
spices, lime zest (if using) and sugar and process briefly until slightly
mushy but still well textured.
6. Turn into a large bowl together with remaining black rice, the cooked
arborio rice and the gram flour. Season to taste.
7. Using damp hands, form rice mixture into small cakes - makes about
25 cakes in all - and shallow fry in oil until slightly crispy on the
outside. Serve hot or cold with salad and drizzle with a little of
the lime dressing.
© The
Vegetarian Society 2005
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