Home Recipes Basmati & Wild Rice Blinis

Basmati & Wild Rice Blinis

  • Medium

An unusual and delicious appetiser that is sure to impress. Perfectly paired with a variety of toppings to tantalise the taste buds.

Makes approximately 50-60 blinis

Top Tip: We suggest the mushroom medley topping, but just about any topping works well.



Rice Blinis

150g cooked and chilled, Tilda Easy Cook Basmati & Wild Rice
170g wholemeal flour
2 eggs, beaten
150g Greek yoghurt
150ml whole milk
1tsp salt
Black pepper
1tsp baking powder
25ml vegetable oil
1/4 tsp bicarbonate of soda
1 tbsp boiling water
4-6 chopped chives
Dill to garnish

Mushroom Medley

200g chestnut mushrooms, finely chopped
135g Portobello mushrooms, finely chopped
60g shallots, finely chopped
Knob of butter
2 garlic cloves, crushed
2 tbsp olive oil
40g soaked and drained porcini mushrooms, finely chopped
A couple of sprigs of thyme
1tbsp crème fraiche
Zest of half a lemon
Cornflour to thicken if needed

  1. For the Blinis - Beat together flour, egg, yoghurt, milk, salt, pepper, baking powder and oil.
  2. Stir in chives and chilled rice.
  3. Add the boiling water to the bicarbonate of soda, stir and then add to the batter mix immediately.
  4. Fry blinis (1/2 tbsp of the mixture) in batches for approx 1-2 minutes each side, or until golden.
  5. Drain excess oil on kitchen paper as they come out the pan and allow to cool. Refrigerate if not serving immediately.
  6. To reheat, warm them through in a pre-heated oven at 200˚C for 2-3 mins.
  7. Top with a spoonful of mushroom medley and dill and serve.
  8. For the Mushroom Medley Topping - Fry the shallots, garlic and both types of mushrooms in the butter and olive oil until soft.
  9. Add the porcini mushrooms, thyme and crème fraiche.
  10. Cook the mixture off until fairly dry, then add the lemon zest. If needed add a little cornflour to thicken.

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