Bull Brand Corned Meat and Rice BombsBecome the host with the most with this easy-to-make recipe that’s perfect for dinner parties, movie nights or just when you feel like something heartwarming yet simple.
1 can Bull Brand Corned Meat – cut into 1cm cubes
1 tbsp Hinds dried mixed herbs
1 tsp Hinds spicy rice
3 cups white rice
1L vegetable stock – simmering
1 cup flour
2 cups Hinds Southern Coating
Oil – for frying
In a pot, fry the onion and the Bull Brand corned meat.
Add the Hinds dried mixed herbs and the spicy rice seasoning. Fry fop 3 minutes until all combines.
Add the white rice and stir until translucent
Bit by bit, add the stock, slowly stirring in between each addition until the rice is el dente (soft with a bite)
Remove from the heat, place into the fridge to completely cool before rolling into balls.
Gather three separate bowls, place the flour into one, the whisked eggs into the second and then the Hinds Southern Coating into the third.
Taking the rice ball, roll it in the flour before coating it in the egg and dusting it in the Southern Coating.
Repeat this process with all the rice balls before deep frying in the preheated oil until golden brown.
Remove from the oil, place onto paper towel to absorb any excess oil and season.
Serve alongside mayonnaise as an optional dipping sauce.