You are here: Home > Videos > Course > Main Course > Indian Rice > Corn and Rice Balls Video by Tarla Dalal Corn and Rice Balls Video by Tarla Dalal Viewed 53053 times There can't be a more interesting way to make use of cooked rice! delight in this creamy, saucy, delicious dish, brimful with the goodness of corn and cheese. Tweet Recipe Description for Corn and Rice Balls Preparation Time: 15 minsCooking Time: 30 mins Makes 40 balls Show me for balls Ingredients For Corn and Rice Balls1 1/2 cups cooked and coarsely crushed sweet corn kernels (makai ke dane)1 1/2 cups cooked rice (chawal)3/4 cup butter1/2 cup plain flour (maida)2 1/4 cups milk1/2 cup finely chopped coriander (dhania)2 tbsp finely chopped green chillies salt to taste1/3 cup plain flour (maida) dissolved in 3/4 cup water bread crumbs for rolling oil for deep-fryingFor Serving With Corn and Rice Balls tomato ketchup Method For corn and rice ballsTo make {span class="bold1"}corn and rice balls{/span}, put the butter in a broad non-stick pan, add the flour and cook for a few minutes till bubbles appear on it, while stirring continuously.Add the milk and cook on medium flame for 2 to 3 minutes, till the mixture is thick, while stirring continuously.Remove from the flame and transfer to a bowl.Add the rice, sweet corn, coriander, green chillies and salt, mix well and allow it to cool completely.Once cooled, divide the mixture into 40 equal portions and shape each portion into a round ball.Dip each ball into the flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides.Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they are golden brown in colour from all the sides.Serve the {span class="bold1"}corn and rice balls{/span} immediately with tomato ketchup. See step by step images of Corn and Rice Balls recipe RECIPE SOURCE : Jain International