Jans Brown Rice And Quinoa Cheesy Rice Balls Recipes

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CHEESY RICE BALLS



Cheesy Rice Balls image

Provided by Marcela Valladolid

Categories     appetizer

Time 50m

Yield 16 rice balls

Number Of Ingredients 8

Vegetable oil, for frying
All-purpose flour, for breading
Salt and freshly ground black pepper
2 eggs, beaten
Panko breadcrumbs, for breading
2 cups overcooked, moist, mushy rice, cooled and dried out slightly (see Cook's Note)
1 cup grated Gruyere cheese
1 cup 1/4-inch-diced smoked ham

Steps:

  • Fill a saucepan halfway with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
  • Put some flour in a shallow bowl and season with salt and pepper. Put the eggs and panko in separate shallow bowls.
  • Form the rice into 1 1/2-inch balls. Push some of the cheese and ham into the center of each ball and press the rice around the filling. Dredge the rice balls in the seasoned flour, shaking off the excess, then in the egg followed by the panko.
  • Place a few of the balls in the hot oil and cook until golden brown all over, about 3 minutes. Repeat with the remaining rice balls. Drain slightly on paper towels and serve.

JAN'S BROWN RICE AND QUINOA CHEESY RICE BALLS



Jan's Brown Rice and Quinoa Cheesy Rice Balls image

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

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 25m

Yield 24

Number Of Ingredients 11

1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
3 large eggs, divided
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
½ cup all-purpose flour
1 cup bread crumbs, or more if needed
salt to taste
4 cups vegetable oil for frying
1 cup prepared marinara sauce

Steps:

  • Cook rice according to package directions. Allow to cool until comfortable to handle.
  • Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.
  • Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
  • 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.)
  • Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.
  • Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
  • Heat oil to 375 degrees F in a large sauce pan.
  • 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.
  • Drain on paper-towel-lined plate or baking sheet. Salt lightly.
  • Serve hot with heated marinara sauce.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 11.8 g, Cholesterol 25.7 mg, Fat 5.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 181.7 mg, Sugar 1.3 g

JAN'S BROWN RICE AND QUINOA CHEESY RICE BALLS



Jan's Brown Rice and Quinoa Cheesy Rice Balls image

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

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 25m

Yield 24

Number Of Ingredients 11

1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
3 large eggs, divided
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
½ cup all-purpose flour
1 cup bread crumbs, or more if needed
salt to taste
4 cups vegetable oil for frying
1 cup prepared marinara sauce

Steps:

  • Cook rice according to package directions. Allow to cool until comfortable to handle.
  • Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.
  • Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
  • 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.)
  • Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.
  • Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
  • Heat oil to 375 degrees F in a large sauce pan.
  • 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.
  • Drain on paper-towel-lined plate or baking sheet. Salt lightly.
  • Serve hot with heated marinara sauce.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 11.8 g, Cholesterol 25.7 mg, Fat 5.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 181.7 mg, Sugar 1.3 g

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