Chilli Cheese Rice Balls

30 mins
  • Serves 4
  • Prep: 15 mins
  • Cook: 15 mins

An Indian twist on a classic arancini ball! These balls are made using Tilda Pure Basmati rice, which is spiced and stuffed with cheese. They are delicious and make a great snack! It’s also a great way to use up any leftover rice! Courtesy of Ayesha Razak.

  • Vegetarian


  • 2 cups Tilda Pure Basmati cooked rice
  • 100g panko breadcrumbs
  • 6 heaped tbsp flour
  • 3 eggs
  • 2 fresh chillies, cut finely
  • 2 spring onions, cut finely
  • Handful chopped coriander
  • 1 tsp ginger and garlic paste
  • 1 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tbsp salt



  1. Begin with a bowl of leftover/cooked Tilda pure white rice
  2. Add in salt, ginger and garlic paste, cumin, chilli powder, coriander, chillies, spring onion – mix so everything is well combined.
  3. Mould rice into small balls and place a block of cheddar cheese in the centre.
  4. Place in fridge for 15-20 mins to help balls firm up (optional)
  5. Remove from fridge and coat rice balls in flour, egg wash and breadcrumbs.
  6. Fry until golden brown.

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