Thai Rice Balls Recipe

Jasmine rice: A fragrant, long-grain rice that becomes slightly sticky when cooked, perfect for forming into balls.

Shredded coconut: Adds a sweet, nutty flavor and texture to the rice balls.

Sugar: Provides a touch of sweetness to balance the flavors.

Salt: Enhances the overall taste by bringing out the natural flavors of the ingredients.

Vegetable oil: Used for frying the rice balls to a golden brown, adding a crispy exterior.

When forming the rice balls, make sure to press the mixture firmly together to ensure they hold their shape during frying. If the mixture feels too dry and crumbly, you can add a small amount of water or coconut milk to help bind the ingredients. This will result in rice balls that are perfectly golden and crispy on the outside while remaining tender on the inside.

• cooked jasmine rice - Substitute with cooked basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice.

• shredded coconut - Substitute with desiccated coconut: Desiccated coconut has a similar texture and flavor, though it is slightly drier than shredded coconut.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in a slightly lesser quantity due to its higher sweetness level.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• vegetable oil - Substitute with coconut oil: Coconut oil complements the shredded coconut and adds a subtle coconut flavor, making it a fitting alternative for frying.

• Allow the Thai rice balls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled rice balls in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For longer storage, freeze the rice balls. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.

• Once frozen, transfer the rice balls to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• To reheat from frozen, place the rice balls on a baking sheet and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and crispy.

• Alternatively, reheat in a skillet with a small amount of vegetable oil over medium heat, turning occasionally until golden and heated through.

• Avoid microwaving, as it can make the rice balls lose their crispiness and become chewy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Thai rice balls on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside. This method helps maintain their delightful crunch.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the rice balls in the skillet and cook for about 2-3 minutes on each side, or until they are warmed through and have regained their golden brown exterior.

• Microwave Method: Place the Thai rice balls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain their crispiness as well as the oven or stovetop methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the rice balls in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help keep them crispy and delicious.

• Mixing bowl: A large bowl used to combine the cooked jasmine rice, shredded coconut, sugar, and salt.

• Frying pan: A pan used to heat the vegetable oil and fry the rice balls until golden brown.

• Measuring cups: Tools used to measure the 2 cups of cooked jasmine rice and 1 cup of shredded coconut accurately.

• Measuring spoons: Tools used to measure the 2 tablespoons of sugar, 1 teaspoon of salt, and 1 tablespoon of vegetable oil.

• Wooden spoon: A utensil used to mix the ingredients together in the mixing bowl.

• Paper towels: Used to drain the excess oil from the fried rice balls.

• Plate: A dish used to serve the warm rice balls.

• Stove: The appliance used to heat the frying pan and cook the rice balls.

Prepare ingredients ahead: Measure and prepare all ingredients in advance to streamline the cooking process.

Use pre-cooked rice: Utilize leftover jasmine rice or pre-cooked rice to save time on cooking.

Shredded coconut: Buy pre-shredded coconut to avoid the hassle of shredding it yourself.

Form balls quickly: Use a small ice cream scoop to form uniform rice balls quickly.

Heat oil efficiently: Preheat the vegetable oil while forming the rice balls to save time.

Batch frying: Fry multiple rice balls at once to reduce overall cooking time.