Rice Balls With Mango Chutney

Name: Rice Balls With Mango Chutney
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

12 ingredients

3 steps

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

Directions

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.