Reviewed: Nov. 6, 2009

what a great recipe easy to make and taste fantastic with the help from the other reviews i did use italian bread crumbs and stuffed it with mozzarella wonderful

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jakebrake

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Reviewed: Nov. 1, 2009

I tried making these a couple of times and no luck at all. They didn't turn out the way my Dad use to make them, and they were very bland

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Layla

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Reviewed: Oct. 17, 2009

Absolutely scrumptious! I packed some as a lunch for school and my friends couldn't stop asking for more. I fried them in corn oil with a wok and they turned out fine. I also needed to wait 45 minutes for the rice to cool instead of an hour. It also helps to keep the cheese mix in the fridge for at least 15 minutes before adding it to the rice. I used jasmine rice and it still stuck together. Brilliant recipe, I'll be making more.

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Little.Petite

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Reviewed: Aug. 16, 2009

My kids loved these. My didn't turn out as pretty as the picture but they tasted great. I added a cube of colby/jack a to the center and added a few spices to the rice.

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Mrs. R

Cooking Level: Expert

Living In: Twin Falls, Idaho, USA

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Reviewed: May 14, 2009

These were good but so very bland. It shocked me that 1 cup of rice could consume 4 cups of water. That's kind of what these tasted like, water. I added some spices and also baked mine off instead of frying. I definitely think if I make these again a healthy portion of cheese in the middle will help out. That and maybe cooking the rice in tomato sauce or with a bouillon cube.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 9, 2009

Alot of hassle for something so mediocre.

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katylan

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Reviewed: Mar. 22, 2009

I made this recipe as directed, except that I added some shredded mozzarella to the rice mixture before forming the rice into balls. I liked it very much, but would make a few changes next time: 1. I would wait until the water was fully absorbed into the rice, because the balls flattened a bit when I tried to fry them; the mixture was too loose, even with the extra added cheese. 2. I would use plain vegetable oil in a deep fryer, or bake the rice balls on a well-oiled pan for 20 minutes at 400 degrees, turning them after 10 minutes. (The latter is what I wound up doing after my first batch burned in too-hot oil on the stovetop.) 3. I highly recommend the addition of extra mozzarella, either in cubes or shreds, and serving the rice balls with marinara sauce for dipping.

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Becki67

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

OH MY GOSH THESE ARE GOOD! My new favorite vegetarian entree! I used instant rice, with equal amounts of water and rice. I added extra Parm and some bread crumbs to rice mix for extra hold, and pepperjack cheese to the mix for some extra spice, as well as additional Italian herbs. I pan-fried with about 1 tablespoon of olive oil, which worked fine, and saved me from using a ton of expensive olive oil. They're delicious served with spaghetti sauce and a vegetable, because you get both the protein and starch in the balls themselves. TRY THIS RECIPE!!

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Kate

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 18, 2009

ABSOLUTELY LOVE THESE!!! I make these rice balls all the time, but a little differently. I add about 1/4-1/2 cup finely chopped onion, about 1/2 tsp. garlic powder and 1-8oz. can tomato sauce, along w/ the other ingredients.If the mixture is a little too wet I add some extra parmesan cheese or breadcrumbs. I form them into balls and stuff a cube of mozzarella cheese into the center,sealing it completely inside, then fry until golden. FANTASTIC!

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 17, 2009

This recipe sound great. After two failed tries, I gave up. Im not sure what I am doing wrong, but my lack of experience is probably to blame. I will keep it in my box and try again.

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Mary

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Pasadena, Texas, USA

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Reviewed: Jan. 27, 2009

The balls are a bit difficult to make with the rice mixture and you really have to use a lot of bread crumbs to get them right. But once you have it.. they are good.

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Nudd

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Reviewed: Jan. 27, 2009

I recently tried this recipe and it was a big hit in our kitchen! I served it with cream of chicken soup as a gravy over them, along with turkey meatballs. My family loved them, and they asked when we were having thim again!

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Ruthy

Cooking Level: Expert

Living In: Lebanon, Pennsylvania, USA

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Reviewed: Jan. 26, 2009

Very good recipe, but I did think it needed a little something more...maybe more cheese or some ground beef like I saw in some other's reviews? Also, the rice mixture was too watery, so I had to add a little breadcrumbs so that the balls would stay together. Overall - will definately make again, with some modifications.

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Meg

Home Town: Litchfield, New Hampshire, USA

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Reviewed: Jan. 15, 2009

to those having trouble with them falling apart: japanese rice might work. onigiri, rice balls, are really popular in japan and the glutenous rice really holds together well. i'd guess you could eliminate the egg in the mixture if you used it. make sure your hands are wet, so the rice won't stick to them, or just scoop one ball's worth of rice onto saran wrap and shape without ever touching it! (note: i didn't make these yet, but thought the tip might help. i'll re-review after making them.)

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Jennifer

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Jan. 15, 2009

These were great. I used seasoned breadcrumbs and fried in olive oil. Mixed a small amount of thawed frozen baby peas to the rice and served with homemade marinara sauce. Thank you for sharing this recipe :)

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athenaspike

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Dec. 31, 2008

YOU MUST USE SAUCE. I have been making these all of my life with my mother and grandmother. You need to use a homeade tomato sauce (or store bought...whatever) to hold it all together. Just add enough to get the consistency right and the rice easy to roll up. In my family we put ground sauage in the mix and add a cube of fresh mozzerella cheese to the center. we roll the mixture in cheese and bread crumbs and fry...SO WORTH THE EFFORT. They will become a family tradition

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NatalieMarie731

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Loveland, Colorado, USA

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Reviewed: Jul. 21, 2008

One of my favorite Italian restaurants serves rice balls, & I love them! I was so excited to see this recipe. My family was having spaghetti tonight, and I thought it was the perfect time to try making these.It was nice that we had all the ingredients for them...no produce or weird ingredients. I added a clove of garlic. I was running low on time, so I only refrigerated the rice mixture for 50 minutes, and I baked the balls in an oiled pan instead of frying them, because baking is more healthy. They were a litte crumbly, but that was probably because of not refrigerating them long enough. I should also have put more breading on them. Overall, they were great, & they taste almost the same as the restaurant!

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Mousey

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jun. 23, 2008

These were ok, but I doubled the amount of rice so the filler wasn't all bread crumbs. To those who complained of them being dry, try doubling the amounts of water and rice (2 cups) without making the mixture too mushy and they will turn out alright. You have to compact them tight and use less oil or else they will fall apart in the pan as our tester did, but overall these were lovely served on their own or as a substitute for pasta.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 7, 2008

Well, I don't know what went wrong with this recipe. I followed it as written, but my results were hardly worth a picture (though I took one anyway). They fell apart while frying, and my end result was 8 little balls that survived. Not impressive. The taste was rather bland, and I'm disappointed I wasted a good amount of olive oil to fry these. Sorry for the poor review, but I do not recommend this recipe. I'm sorry.

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