Recipes

Rice Balls

Forget a glass slipper, if you want to make a big impression at the ball then bring these with you and you are guaranteed to be the belle of deliciousness. These mouthwatering rice treats are perfect for parties; just reheat in 425-degree oven for 10 minutes!
Print Recipe

Course Finger Foods
Cuisine Continental

Servings 1 servings
Calories 9877.76 kcal

Ingredients

  

  • 5 cup(s) cooked rice
  • 2 large eggs, lightly beaten
  • 1/2 cup(s) frozen peas, thawed
  • 8 ounce(s) mozzarella cheese, cut into 16 cubes
  • 32 tablespoon(s) Oil, for frying
  • 2 cup(s) Flour, for coating
  • 3 eggs, lightly beaten for dipping
  • 2 cup(s) Seasoned breadcrumbs, for coating

Instructions

 

  • Mix chilled rice, eggs, and peas together.
  • Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball; reform balls firmly to hold shape.
  • Place flour, egg and breadcrumbs into 3 separate bowls.
  • Dip each ball in flour, shaking off excess and reform if needed.
  • Dip in egg, letting excess drip off, then dredge in breadcrumbs, reforming and transfer to a sheet of wax paper.
  • Repeat with remaining balls.
  • Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees.
  • Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch.
  • Transfer with slotted spoon to paper towels to drain.
  • Return oil to 350-360 degrees between batches.
  • Serve with a tomato sauce.
  • Ready in 40 min 20 min prep.

Nutrition

Calories: 9877.76kcalCarbohydrates: 1104.31gProtein: 198.25gFat: 534.9gSaturated Fat: 104.12gCholesterol: 1042.24mgSodium: 3395.16mgFiber: 30.08gSugar: 20.78g

Keyword Eggs, Rice, Vegetables
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