Corn Rice Balls with White Sauce

Serves: 3-4 people

Ingredients

For the Balls

• Cooked rice – ½ cup
• Boiled corn – 1 cup
• Spinach – ½ cup (washed, finely chopped, and lightly cooked)
• Fresh coriander leaves – 2 tbsp (chopped)
• Green chillies – 2 (finely chopped)
• Grated Amul cheese – 2 tbsp
• Salt – ½ tsp
• Cornflour or bread crumbs – 2 tbsp (for binding)
• Oil – for deep frying

For the White Sauce

• Milk – 1½ cups
• Maida (refined flour) – 5 tsp
• Amul butter – 4 tbsp

Method

1. Prepare the White Sauce

1. Heat butter in a heavy-bottom pan over low flame.
2. Once melted, add maida and cook for 1–2 minutes, stirring continuously.
3. Gradually add milk while whisking continuously to avoid lumps.
4. Cook until the sauce becomes smooth, creamy, and slightly thick.
5. Keep aside.

2. Prepare the Corn Rice Balls

1. Lightly cook the chopped spinach for 2 minutes and squeeze out excess water.
2. In a bowl, combine cooked rice, boiled corn, spinach, coriander leaves, green chillies, cheese, salt, and cornflour or bread crumbs.
3. Mix well to form a firm mixture.
4. Shape into small round balls.
5. Heat oil in a deep pan over medium flame.
6. Deep fry the balls until golden brown and crisp.
7. Remove and drain on absorbent paper.

Serving Suggestions

• Arrange the hot corn rice balls on a serving plate.
• Pour warm white sauce over them just before serving.
• Garnish with grated cheese, chilli flakes, or chopped coriander leaves.
• Serve hot as a snack, starter, or party appetizer.

Tips

• Remove excess water from spinach to prevent the balls from becoming soft.
• Keep the mixture firm for easy shaping and better frying.
• Fry on medium heat for even cooking and crisp texture.
• Stir the white sauce continuously to maintain a smooth consistency.
• Add extra cheese for a richer flavor.