Hello everyone, and welcome to another episode of the Hive Learners Creative Sunday Initiative with George Dee.
It's a beautiful Sunday morning, and I hope everyone had a great weekend. My weekend was awesome, and I felt really inspired to come up with a whole new recipe.
Honestly, I didn't know what the outcome of this recipe would be, but it was worth trying when it struck my mind that adding some ingredients together could give me something really delicious and nutritious. I named it "Rice bombs" and it's not your regular rice balls.
This recipe is quite similar to the Nigerian puff puff, and including rice makes it different. It's basically a snack but can be served as food if you are not a heavy eater like me, and since it's my first time, I will come up with other ways to enjoy this recipe more in the near future.
It's economical and very easy to prepare; you can try it with your family and friends at events or gatherings.
Ingredients.
Rice
Flour
Sugar
Groundnut Oil
Yeast
Salt
Crayfish
Onions
Pepper
Procedure.
Let's always remember that health is wealth, and it's important that we always clean and process our ingredients very well before using them.
I started by rinsing and soaking my rice in warm water for 24 hours. In a simpler word, I started preparing for this recipe yesterday because the rice must be soft enough before blending.
Cooking it would make it too soft, so it's not an option for me.
I blended the rice into a paste when it had become soft.
I blended the pepper and onions with a hand grater.
I blended the crayfish into powder as well and went to the next stage.
- I turned the ingredients (rice paste, flour, sugar, yeast, pepper, onions, crayfish, and a little quantity of salt) into a bowl.
- I mixed the ingredients thoroughly and covered it with a cover. I put the tightly covered bowl in the sun and left it to rise. It took about 30 minutes for it to rise properly.
- I removed the bowl from the sun and went to the last stage, which is frying.
I heated the pan and added a good quantity of groundnut oil to it. It has to be a deep-frying pan if you want the best shape for your rice balls.
I allowed the oil to get hot and started cutting the mixture into the hot oil bit by bit.
- I allowed it to fry until it turned golden brown.
I removed the rice bombs from the hot oil when it was ready and put them in a sieve to drain the excess oil.
I repeated the process until I exhausted the mixture in the bowl, and the result was yummy. I believe it will taste really better with a spicy sauce, but this isn't bad either.
I did enjoy this recipe with my family, and next time I prepare it, I will be adding some veggies and sauce. If you have a better name for my recipe other than rice bomb, let me know in the comment section.
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