Nasibal - Dutch Spiced Rice Balls

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder (optional, for heat) 1 teaspoon chili powder (optional, for heat)
• 1 lb (450g) ground beef, chicken, or tofu 1 lb (450g) ground beef, chicken, or tofu
• 1 carrot, grated 1 carrot, grated
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper to taste Salt and pepper to taste
• 3 eggs, beaten 3 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 450 kcal / 1885 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 50g (Sugars: 3g)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. In a saucepan, bring the water to a boil and add the rice. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy. Set aside to cool.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground meat or tofu to the skillet and cook until browned. Break up any large chunks with a spoon.
4. 4.
   Stir in the grated carrot, chopped bell pepper, ground cumin, ground coriander, ground turmeric, and chili powder (if using). Cook for an additional 5 minutes until the vegetables are tender.
5. 5.
   Add the cooked rice to the skillet and mix well to combine. Season with soy sauce, salt, and pepper to taste. Allow the mixture to cool slightly.
6. 6.
   Take a handful of the rice mixture and shape it into a ball. Flatten the ball slightly to form a patty. Repeat with the remaining mixture.
7. 7.
   Dip each rice patty into the beaten eggs, then coat it with breadcrumbs, pressing gently to adhere.
8. 8.
   In a large frying pan, heat vegetable oil over medium-high heat. Fry the rice patties in batches until golden brown and crispy on both sides. Remove from the pan and drain on a paper towel-lined plate.
9. 9.
   Serve the Nasibal warm as a snack or appetizer, or as a main course accompanied by a fresh salad or pickles.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Ground meat/tofu — Ensure the meat is fully cooked and no longer pink before adding the vegetables and spices.
• Breadcrumbs — Use fresh breadcrumbs for the best texture and crispiness.
• Vegetable oil — Use a neutral-tasting oil with a high smoke point, such as canola or sunflower oil, for frying.
• Soy sauce — Adjust the amount of soy sauce according to your taste preference and the saltiness of the brand you use.

Tips & Tricks

• For a spicier kick, add chopped fresh chili peppers or a dash of hot sauce to the rice mixture.
• Experiment with different ground meats or tofu to suit your dietary preferences.
• Make a double batch and freeze the uncooked rice patties for future quick and delicious meals.
• Serve Nasibal with a side of sweet chili sauce or peanut sauce for dipping.
• If you prefer a healthier alternative, bake the rice patties in the oven instead of frying them.

Serving advice

Serve Nasibal as an appetizer or snack with a side of sweet chili sauce or peanut sauce for dipping. Alternatively, enjoy it as a main course accompanied by a fresh salad or pickles.

Presentation advice

Arrange the crispy Nasibal rice patties on a platter, garnished with fresh herbs such as cilantro or parsley. Serve with a small bowl of dipping sauce in the center for an inviting presentation.