Hello!

[Julie-Ann]

Hi everyone,

We bought a tmx about 3 months ago after hearing about them on various cooking blogs. I spend a lot of time preparing food as I have a gluten free husband, gluten and dairy free 3yo, and additive free 5yo. The TMX has been a great help for making dairy free milks, custards and sorbets. This forum has already been useful when I've been looking for particular recipes - I've found that most common recipe adaptations are on here somewhere! It was also helpful when we were deciding whether or not to buy the TMX, so keep up the good work everyone!

I've joined because I was looking for a TMX recipe for casa - fried rice fritters (a great way to use leftover rice). Has anyone attempted this?

Many thanks, Julie-Ann

[fundj&e]

welcome to the forum  Julie-Ann

[dede]

Hi and welcome to the forum Julie-Ann, wow how did you cope before the Thermomix? You certainly had to make some adaptions with the intolerances in your family.

[achookwoman]

Julie Ann,  welcome to the Forum.  You sure will find the TMX handy.  The rice fritters sound good,  Do you have a recipe.? 

[judydawn]

Hi Julie-Ann, welcome to the forum.  I'm pleased to hear it has already been a great help to you in the difficult task of working around your family's intolerances. I'm sorry, I have never heard of casa fried rice fritters - are they anything like the Italian Arancini Balls?

[Julie-Ann]

Sorry, not casa, it is actually calas. Here is a recipe I found online:

Calas, another New Orleans tradition, is a breakfast fritter mixed with cooked rice, flour, sugar, and spices, and then deep-fried. According to "The Dictionary of American Food & Drink," the word Calas was first printed in 1880, and comes from one or more African languages, such as the Nupe word kárá, or "fried cake." African American street vendors sold the fresh hot calas in the city's French Quarter, with the familiar cry, "Calas, belles, calas tout chauds!"
 
Ingredients:
•2 cups cooked rice, cooled
•3 eggs, beaten
•1/2 cup granulated sugar
•1 teaspoon ground cinnamon
•1/2 teaspoon nutmeg
•1 teaspoon vanilla extract
•2 1/2 teaspoons baking powder
•1/2 to 1 cup flour, just to make a good batter
•oil for deep frying
•confectioners' sugar

Preparation:

In a large bowl, combine cooked rice, eggs, sugar, cinnamon, nutmeg, vanilla and baking powder. Add just enough flour to hold batter together. It should drop from a spoon and stay together. Heat oil in the deep fryer to 365°. Drop batter by heaping teaspoonfuls into the hot oil. Fry in small batches until golden brown and crisp, about 6 to 8 minutes. Drain on paper towels and generously sprinkle with confectioners' sugar.

Having read this recipe I guess I could just throw it all in the thermomix bowl and see how it goes! I'm not keen on deep frying, though, so may try shallow frying in coconut oil.

[judydawn]

Here's one I found (it has been translated from Spanish).  Don't forget to use the reverse setting when mixing in the rice. 

[Julie-Ann]

Thanks judydawn. I'm sure I would've forgotten to use reverse. One of the first meals my husband prepared in the tmx was pasta, and he forgot to use reverse, so we both learnt from that!

[dede]

Mmmm pasta soup lol
We have all done something similar at one point or another

[Cornish Cream]

Welcome to the forum Julie-Ann.Jo aka Quirky Cooking cooks Gluten and Dairy Free with her trusty Thermomix.

[desi]

Hi Julie-Ann, welcome to the forum

[mab19]

Welcome to the forum Julie-Ann 

[mcmich]

Welcome to the forum Julie-Ann. I like the sound of the rice fritters. achookwoman has a really easy recipe for cooking rice.
It's in mains - enough rice for the whole family. The only way I cook rice now.

[astarra]

Hello and welcome Julie-Anne. 
Glad to hear you have a TM - sounds like you truely need and deserve one.

I use achookwoman's rice recipe too - I is great! 

[obbie]

Hi and welcome. Jo site is great....