150 g Spekko Saman Brown Rice
1 Tbsp canola oil
1 large onion, finely chopped
1  tomato, deseeded and finely chopped
3 garlic cloves, finely chopped
1 thumb ginger, finely chopped
1 red chili, deseeded and finely chopped
1Tbsp garam masala 
1 tsp  ground coriander
½ tsp ground cumin
1 tsp turmeric
2 Tbsp finely grated fresh coriander, chopped
½ cup mozzarella + extra for serving
2 Tbsp cake flour
Salt 
Pepper 
Vegetable (cooking) oil for deep-frying

For the coating 
½ cup cake flour
2 eggs, whisked
1 cup Panko breadcrumbs

For the achar mayonnaise
1 cup mayonnaise
1/3 cup mango atchar
1 Tbsp honey
1 Tbsp lemon juice

1. Cook the rice according to packet instructions.

2. Heat the canola oil in a pan over a medium heat. Add the onions and tomato. Sauté, stirring occasionally, for 5 minutes. 

3. Add the garlic, ginger and chilli and sauté for a further 5 minutes, until everything is soft and cooked. 

4. Add the garam masala, coriander, cumin and turmeric and cook until fragrant - about 1 minute. Then remove from the heat.

5. Add the rice, coriander, mozzarella and flour, and mix everything together well. Season to taste.

6. Roll the arancini into even balls, about golf-ball size. Leave to set in the fridge for 30 minutes.

7. Heat the cooking oil in a pot over a medium heat.

8. While the oil is heating up, prepare the balls for frying. Toss them in the flour, then in the egg, and lastly roll in the breadcrumbs. 

9. Test the oil temperature by starting with just one arancini. 

10. Fry the balls in batches until golden, then leave to drain on paper towel. 

11. Make the atchar mayonnaise by mixing together the mayonnaise, atchar, honey and lemon juice. Season to taste.

12. Serve the curried rice balls warm sprinkled with extra mozzarella, with atchar mayonnaise on the side.