Koket de Ri – Cooking Class with Katelyn
You may remember our post titled, “Excuse me, but I don’t own any chairs for you to sit on.” This was when we went to one of our workers’ houses for lunch. Katelyn, Edphort’s wife, made this delicious “meal” for us. We thought (with our silly American minds) that it was going to be the appetizer, when in fact it was the whole meal. Either way, it was delicious and not difficult to make. Katelyn came to the guesthouse this last week to teach us how to make it. Hope you like it!
Ingredients
- White rice, 2 cups – uncooked
- Salt
- Laughing Cow Cheese – 4 triangles
- Evaporated milk, 12 oz. can
- 4 Eggs
- ½ cup Sugar
- 1 tsp. vanilla
- Flour
- Vegetable oil
Step 1: Prepare the Rice
*You can prepare the white rice however you usually do, but here’s how Katelyn did it:
Bring 4 cups of water to a boil. Add about 1 tsp. salt
Rinse 2 cups of white rice and put in pot of boiling water. Stir.
Cover and reduce heat to medium low. You will see a little steam leaking from the lid. Do not stir or lift lid.
Cook about 20 minutes or until water is absorbed by the rice. Stir.
Step 2: Flavor the Rice
Separate the whites from the yolks of the eggs. Here’s how Katelyn did it: Use a spoon to break a small hole in the top of each egg. Carefully pour the whites out into a bowl. Then make a bigger hole and dump the yolks into a different bowl. Beat the egg yolks to mix. Set aside.
Add the egg whites, sugar, laughing cow cheese, vanilla, and evaporated milk to the rice. Stir.
Pour rice out onto a long baking sheet to cool for about 10 minutes. It should be about ½ inch thick.
Step 3: Form rice into balls
Using a spoon, scoop up rice and press together to form balls (about meatball-sized). Repeat until you have used all the rice.
Roll each rice ball in the egg yolks.
Then roll in flour to thinly cover.
Step 4: Fry the rice
In a frying pan, heat about ½ inch vegetable oil over medium-high heat for 3 -5 minutes.
Add rice balls to the hot oil to fry. Let sit on one side for about 2 -3 minutes. Then flip over to fry the other side. They should be a light golden-brown color when finished.
Step 5: Bon Apetit!
Enjoy as an appetizer or dessert.
3 responses to “Koket de Ri – Kou Kizin avek Katelyn”
I’m trying this. So glad you’ve shared a little Haitian recipe for us. Keep em coming!
Looks yummy, but I have to say that the whole blog pales in comparison to Kalida! Oh my what a gorgeous little girl!
Thanks for sharing this recipe. I made them the day before Thanksgiving and it was my token contribution to our family’s Thanksgiving feast from the “single guy who’s moving to Haiti.” It seemed lost amidst the multitude of dishes.
Anyways, I liked the fried rice balls, and I liked them even better leftover after being refrigerated. All my family seemed to enjoy them too. They look like they would be greasy, but they aren’t. Milk, rice, and sugar, how can it not be good? I did have to make a special stop by Dillon’s to purchase laughing cow cheese, which I had never heard of before.