Basmati Rice Croquettes
1 cup cooked basmati rice (pressure cooked is best)
- Sprinkle of turmeric (about ¼ tsp per croquette)
Spiced Ghee or Coconut oil for cooking (Golden Turmeric recommended)
- Garnish such as a sprig of cilantro, lemon zest, asparagus tips, crushed nuts, sliced olives or green onion, to press into croquette before cooking.
- While the rice is warm, wet hands, and form the rice into 2 or 3 croquettes by rolling into a ball and then flattening into a thick disc.
Press garnish into side of croquette.
- Cook on medium low heat undisturbed until slightly browned, then flip over.
Note: keep the pan on sautee or medium heat. If the heat is too low, the rice will soak up the oil without browning. If too high, it may burn or toast on the outside.
When This is not frying, but also don’t want the pan too cool then will only soak up the ghee and not get brown.