Rice kofta differs from regular kofta: rice forms part of its structure and needs fine grinding and complete cooking. Coarse grains or excessive water may split the fingers and break them in sauce. Start small and test one before shaping the rest.
Ingredients
For four to five portions, prepare 500 g finely minced meat, 150 g Egyptian rice washed, soaked and well drained, one small onion, and half a cup parsley and fresh coriander, dried after washing. Add two garlic cloves, cumin, pepper and salt. For sauce, use 500 g crushed tomatoes, one tablespoon tomato paste and a cup of water or stock added gradually.
This method finely grinds soaked rice with the other ingredients. Ready-made rice flour absorbs liquid differently, so do not substitute identical weights and liquid automatically. Use a grinder capable of the task and follow its instructions to avoid overheating the mixture.
Making an even mixture
Grind drained rice, onion, herbs and garlic, then combine with meat in batches until uniform. Keep it cold and do not solve difficult grinding by adding lots of water. A small portion should shape gently without major cracks or running between your fingers.
Form evenly sized medium fingers. They can be browned in a suitable layer of oil to set the surface, then finished in sauce. Browning alone does not cook the rice and meat fully; never store them half-cooked for finishing later.
Sauce and finishing
Cook tomatoes and paste until their sharpness mellows and they thicken, then gradually add hot stock. Add kofta at a gentle simmer and shake the pot instead of stirring vigorously. Continue until rice inside the largest piece is cooked and the meat centre reaches at least 71°C.
Add a little hot water if sauce thickens before cooking is complete. If watery afterward, reduce gently without breaking the kofta. Serve with bread or rice according to meal size.
Why did the rice kofta crack?
Possible causes are coarse grinding, a dry mixture or excessively fierce browning. Review these first and test a small adjustment in part of the mixture. Do not add eggs or breadcrumbs to the whole batch without testing their effect.
Related products from ALRAQI MEATS
Beef Mince - 1 kg, or Local Naimi Lamb Mince - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.