Fried Rice and Pea Balls with Coconut Aïoli

This is a new way to eat the rice and peas dish that is almost synonymous with West Indian cuisine. Fried rice balls are called arancine in Italian and are stuffed with peas and sometimes ragout. My version focuses on the simplicity of good rice and peas, amplifies the flavor, and is covered in a cool, rich aïoli made with coconut milk. These balls can be made smaller and used for appetizers.