Jan's Brown Rice and Quinoa Cheesy Rice Balls

Jan's Brown Rice and Quinoa Cheesy Rice Balls

What's for dinner, mom?

"Fun twist on fried mozzarella sticks using rice. Makes a delicious appetizer or snack. Great way to use up leftover rice!"
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Ingredients

25 m servings 112 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook rice according to package directions. Allow to cool until comfortable to handle.
  2. Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.
  3. Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
  4. Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky.)
  5. Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.
  6. Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
  7. Heat oil to 375 degrees F in a large sauce pan.
  8. Cook rice balls in the hot oil in batches, about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown, about 2 to 3 minutes.
  9. Drain on paper-towel-lined plate or baking sheet. Salt lightly.
  10. Serve hot with heated marinara sauce.

Footnotes

  • Cook's Note:
  • UNCLE BEN'S(R) Rice comes in many flavors and varieties to choose from. The brown rice varieties work best for me. Fresh mozzarella is highly recommended here as it is softer in texture and rolls well. Packaged, shredded mozzarella does not blend or melt as well and will yield different results.

Reviews

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I made two slight changes. I wanted to use up some Italian cheeses I had on hand so I probably added a little more cheese than was required in the recipe. The mixture was very soft, so I dropp...