Rice Balls Recipes

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ITALIAN RICE BALLS



Italian Rice Balls image

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

Provided by Julesong

Categories     Lunch/Snacks

Time 1h40m

Yield 20-24 balls, approx

Number Of Ingredients 10

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

Steps:

  • In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
  • Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
  • Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
  • Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
  • Pour bread crumbs into a shallow dish.
  • Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
  • In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
  • Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
  • Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
  • Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

JAPANESE RICE BALLS



Japanese Rice Balls image

Learn how to make onigiri, or Japanese rice balls, a staple of Japanese lunch boxes (bento). Fillings can vary, so use your favorites.

Provided by Setsuko Yoshizuka

Categories     Lunch     Snack

Time 35m

Number Of Ingredients 7

Optional: 1 to 2 sheets dried nori seaweed
4 cups steamed Japanese rice (sushi rice)
1 dash salt (or to taste)
Optional: black sesame seeds
For the Fillings:
Optional: umeboshi (pickled plum or ume)
Optional: grilled salted salmon (small chunks)

Steps:

  • Gather the ingredients.
  • Cut each nori sheet (if using) into 8 or 9 strips and put about a 1/2 cup of steamed rice in a rice bowl.
  • Wet your hands with water so that rice won't stick.
  • Rub some salt on your wet hands.
  • Place steamed rice in your hand and form into a triangle, making sure it is dense and thick.
  • Put your favorite filling, such as umeboshi or grilled salmon, on rice and push the filling into rice lightly.
  • Hold rice between palms.
  • Form rice into a round, a triangle, or a cylinder by pressing lightly with both palms, securing filling in the middle. Roll rice ball in your hands a few times, pressing lightly.
  • Wrap rice ball with a strip or two of nori (if using), or sprinkle some sesame seeds on them (if using).

Nutrition Facts : Calories 119 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 3 g, Fat 1 g, ServingSize 8 rice balls (8 servings), UnsaturatedFat 0 g

ITALIAN RICE BALLS



Italian Rice Balls image

This recipe was something my grandmother Mary Vernaccio used to make for her kids as a simple Italian dish. She taught my mother to make them and it has been a favorite of mine since I was a child. This entry is dedicated to her and her delicious Italian meals I miss so much since she has passed away. Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

2 cups uncooked long grain rice
1 egg, lightly beaten
2 cups (8 ounces) shredded cheddar or Asiago cheese
3 cups seasoned bread crumbs, divided
1/3 cup minced fresh parsley
Oil for deep-fat frying
Marinara sauce or Alfredo sauce, optional

Steps:

  • Cook rice according to package directions. While still warm, place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into tennis-size balls. Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls in half and top with warmed marinara or Alfredo sauce if desired.

Nutrition Facts :

DEEP-FRIED RICE BALLS



Deep-Fried Rice Balls image

My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 10

4-1/2 cups water
2 cups uncooked long grain rice
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
4 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1-3/4 cups seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

ITALIAN RICE BALLS



Italian Rice Balls image

These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.

Provided by VINCE JONES

Categories     Side Dish     Rice Side Dish Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 eggs
⅓ cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 quart water
1 teaspoon salt
1 cup uncooked white rice
1 ½ cups dried bread crumbs
2 cups olive oil

Steps:

  • In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
  • Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
  • Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
  • In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Nutrition Facts : Calories 683.4 calories, Carbohydrate 34.7 g, Cholesterol 37.6 mg, Fat 57.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 8.8 g, Sodium 804.8 mg, Sugar 1.5 g

DEFALCO'S ITALIAN ARANCINI (RICE BALLS)



DeFalco's Italian Arancini (Rice Balls) image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield about 11 Arancini

Number Of Ingredients 15

2 cups uncooked Arborio rice
1 egg yolk
1/2 cup grated Parmesan
1/4 cup unsalted butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/2 cup tomato sauce, plus more for serving, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian Fontina cheese, shredded
Oil, for deep-frying
1 1/2 cups seasoned bread crumbs
2 egg whites
Fresh Italian flat-leaf parsley, for garnish

Steps:

  • Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
  • In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
  • Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
  • Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
  • Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
  • Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

RICE BALLS



Rice Balls image

Provided by Food Network

Categories     side-dish

Time 2h55m

Number Of Ingredients 20

2 tablespoons butter
1 cup Italian rice
Pinch saffron, optional
1/3 cup dry white wine
Salt and pepper
1 cup grated Parmesan, plus extra for garnish
5 large eggs
2 tablespoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, chopped
1/2 pound ground lean beef
1/2 pound ground pork
5 large fresh sweet basil leaves, chopped
2 tablespoons tomato paste
4 ounces tomato sauce
2 1/2 cups boiling water, for rice, plus 1/2 cup water, for sauce
1 teaspoons sugar
1/4 cup frozen or fresh peas
1 cup seasoned bread crumbs
2 cups vegetable oil

Steps:

  • Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
  • In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
  • Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
  • Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
  • Before serving garnish with cheese and/or the extra sauce.

CHEESY RICE BALLS



Cheesy Rice Balls image

Soothe the after-school appetite with these scrumptious cheesy bites as seen in the publication, Walmart Live Better. These bite-sized balls are perfect for any little hands that want to help in the kitchen - plus the cheesy centre offers a fun surprise. Such a tasty treat for the kids will also be a guilty pleasure for mom and dad.

Provided by Mary Jenny

Categories     Rice

Time 1h

Yield 1 balls, 6 serving(s)

Number Of Ingredients 7

2 tablespoons great value extra virgin olive oil
1/4 cup plain breadcrumbs
2 cups cooked and cooled arborio rice or 2 cups long-grain white rice
1 egg, lightly beaten
1/2 cup finely grated parmesan cheese
1/2 teaspoon salt
6 small mozzarella cheese, cubed each 3/4-inch

Steps:

  • Preheat oven to 425°F. Line a baking sheet with foil and drizzle with oil. Spread bread crumbs on a plate and set aside.
  • Stir rice with egg, parmesan and salt in a medium bowl. Gather 1/3 cup of rice mixture and form into a ball using wet hands. Tuck a mozzarella cube into the centre, then reshape into a ball.
  • Roll each ball through bread crumbs, just enough to lightly coat. Place on foil-lined baking sheet and roll in oil to coat. Repeat with remaining rice, bread crumbs and oil. There will be 6 balls. Bake in centre of oven until golden, about 25 minutes, turning halfway through.
  • Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.

Nutrition Facts : Calories 344.1, Fat 8.3, SaturatedFat 2.5, Cholesterol 38.3, Sodium 366.7, Carbohydrate 56.4, Fiber 2.1, Sugar 0.4, Protein 9.2

KOREAN RICE BALLS (JUMEOKBAP) RECIPE BY TASTY



Korean Rice Balls (Jumeokbap) Recipe by Tasty image

This dish literally translates to "fist rice." It's a super easy, kid-friendly dish that is packed with umami and savory flavors. We dare you to try and eat just one-it's hard!

Provided by Jasmine Pak

Categories     Snacks

Time 50m

Yield 12 balls

Number Of Ingredients 13

2 cups uncooked sushi rice
3 cups water
1 ½ cups ground beef, 90%
2 ½ tablespoons soy sauce, divided
2 tablespoons brown sugar
2 tablespoons garlic, minced
2 tablespoons green onion, chopped
2 ½ teaspoons sesame oil, divided
fresh ground black pepper, to taste
4 tablespoons nori furikake, plus more for garnish
1 tablespoon canola oil
¼ teaspoon kosher salt, plus more to taste
sesame seed, for garnish

Steps:

  • Add the sushi rice to a fine-mesh sieve and rinse under cold water until the water runs clear.
  • Add the rice and 3 cups of water to a rice cooker. Cook according to the manufacturer's instructions. Once the rice has finished cooking, let cool until safe to handle.
  • Meanwhile, add the ground beef, 2 tablespoons soy sauce, the brown sugar, garlic, green onions, 2 teaspoons sesame oil, and black pepper to a medium bowl and mix well to combine. Refrigerate for about 30 minutes, or until the rice has cooled.
  • Heat the canola oil in a large nonstick skillet over medium heat. Add the ground beef mixture and cook until the meat is browned and cooked through, about 5 minutes. Remove the pan from the heat.
  • In a large bowl, combine the cooked rice, furikake, remaining ½ tablespoon soy sauce, remaining ½ teaspoon sesame oil, and ¼ teaspoon kosher salt and mix until well combined.
  • Add the cooked ground beef to the rice mixture and gently stir until evenly incorporated. Season with more salt to taste.
  • Shape the rice balls: Scoop ¼ cup of the rice mixture into your hands and roll into a ball. Repeat with the remaining rice mixture.
  • Garnish the rice balls with sesame seeds and furikake.
  • Enjoy!

Nutrition Facts : Calories 167 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, Sugar 17 grams

KIMCHI FRIED RICE BALLS RECIPE BY TASTY



Kimchi Fried Rice Balls Recipe by Tasty image

Leftover rice? Kimchi in the fridge? Lucky you! Roll kimchi fried rice into jumeok (fist) balls, fun! Who doesn't love spherical foods? Feel free to use one kind of rice or a combination-our favorite is a mix of short-grain white rice and sweet rice.

Provided by Lauren Lee

Categories     Sides

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 strips bacon, cut into 1/4 in (6 mm) pieces
2 scallions, thinly sliced, light and dark parts separated
2 cloves garlic, minced
1 cup kimchi, juice reserved
3 cups sweet rice, or short-grain, chilled
1 tablespoon grapeseed oil
1 tablespoon fish sauce
½ cup crumbled seasoned toasted gim, plus more for garnish
1 tablespoon toasted sesame seeds, plus more for garnish
nori sheet, for serving - optional

Steps:

  • Add the bacon to a medium nonstick or cast iron pan. Cook over medium-high heat for about 2 minutes, until the fat from the bacon begins to render.
  • Add the light scallions and garlic. Cook until the garlic is fragrant, about 1 minute, then add the kimchi and sauté for about 2 minutes, until lightly browned.
  • Add the rice, kimchi juice, grapeseed oil, and fish sauce. Stir with a wooden spoon or rubber spatula to combine and break up the clumps of rice, then fold in the dark scallions, gim, and sesame seeds. Remove the pan from the heat and let cool for about 10 minutes.
  • With wet or gloved hands, roll 2 tablespoons of the fried rice into a ball. Repeat with the remaining rice.
  • Garnish with more gim and sesame seeds and serve with nori sheets, if desired.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 51 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, Sugar 1 gram

ONIGIRI - JAPANESE RICE BALLS



Onigiri - Japanese Rice Balls image

Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise.

Provided by Li Shu

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

4 cups uncooked short-grain white rice
4 ½ cups water
1 cup water
¼ teaspoon salt
¼ cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Steps:

  • Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
  • Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
  • Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 159.4 g, Fat 3.3 g, Fiber 6.1 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 160.4 mg, Sugar 1 g

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From viralrecipes.com


SUPER EASY JAPANESE ONIGIRI RICE BALLS RECIPE - MRS5COOKBOOK
2022-07-08 Super Easy Japanese Onigiri Rice Balls Recipe Ingredients. 1.5 cup rice; 1 pack rice seasoning; Some salted salmon; 1 nori sheet; water; Takes 30 min, serves two people. Instructions. Cook rice using a rice cooker, mix the rice seasonings with the cooked rice and set aside. To prepare the fillings: the salmon was pan-seared with salt, then break the salmon into …
From mrs5cookbookrecipes.com


SIMPLE RICE BALLS : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
Step 1: Lay Out the Ingredients. First you must make sticky rice. Use short-grained sushi rice and cook according to the directions. I like to add about 1/4 cup more water per cup of rice to make it stickier. Place a couple tablespoons of the cooked rice in the center of the plastic wrap.
From instructables.com


CHEESY ITALIAN ARANCINI BALLS {ITALIAN RICE BALLS} - MESS FOR LESS
2021-05-24 When the rice is ready, allow it to cool and then put it in a large bowl and stir in 1 egg, ¼ cup breadcrumbs, ⅛ teaspoon salt, dash of pepper, ½ teaspoon of oregano, ¼ cup Parmesan cheese and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined. Use your hands to form into small balls. Beat two eggs in a bowl and dip the ...
From messforless.net


RECIPES – RICE BALL
Wood Ear and Chicken Soup. Source: Christine's Recipes Published on 2022-06-13. Protected: June 11, 2002. Source: Zen Kimchi Published on 2022-06-10. Sephora Gift Card Instant Win. Source: Steamy Kitchen Published on 2022-06-10. Pioneer 43 Inch Smart TV Giveaway. Source: Steamy Kitchen Published on 2022-06-10.
From riceball.com


ARANCINI (ITALIAN RICE BALLS) - HOW TO FEED A LOON
2019-07-03 Add 3/4 teaspoon salt, Parmesan cheese and 2 eggs and gently mix to incorporate. Set aside and let cool completely. Heat the oil over medium-high heat until it reaches 365°F. Spread the flour on a plate and the bread crumbs in a separate plate. Add the remaining eggs and 2 tablespoons of water in a medium bowl.
From howtofeedaloon.com


RICE BALLS RECIPE FROM TOP CHEF ANTONIA LOFASO - RACHAEL RAY SHOW
For the rice balls, in a pot, combine the rice, 3½ cups water, and salt, bring to a simmer and cover. Cook the rice until water is absorbed, 15 to 20 minutes. Spread the cooked rice into a thin layer to cool slightly, then gently mix in the eggs and cheese to coat thoroughly. In a large bowl, combine the panko, parmesan cheese, and parsley.
From rachaelrayshow.com


SICILIAN ARANCINI RECIPE: EASY HOMEMADE RICE BALLS - MY PERSONAL …
2021-12-16 Turn off the heat, drain the rice and pour the saffron, the parmesan and the butter, keep stirring until the cheese is melt. Pour the rice into a tray or the kitchen counter, flatten it and let it cool down (the rice needs to be cold when shaping the arancini). rice cooling down. 2. Cook the bolognese sauce.
From mypersonalsicily.com


CHOCOLATE RICE BALLS 朱古力湯圓 - AUNTIE EMILY'S KITCHEN
2022-01-20 Prepare soup for rice balls by adding 2c water, 10g of sliced ginger, 15g pitted red dates (approx. 6) , 25g brown sugar slab (approx. ¼ of a slab), sugared lotus seeds (optional) and sugared lotus root (optional) in a pot. Bring to a boil and simmer until ready to use. Measure 150g glutinous rice flour in a mixing bowl.
From auntieemily.com


CHOCOLATE PEANUT BUTTER BALLS WITH RICE KRISPIES - EATING ON A DIME
2022-07-09 Melt Chocolate with Shortening – Place the chocolate chips and shortening in a microwave safe bowl.Heat in 30 second intervals, stir between each interval until the chocolate is fully melted. Begin dipping peanut butter balls – Dip each of the chilled peanut butter balls into the melted chocolate.Lift the ball out of the chocolate with a fork and then transfer them back …
From eatingonadime.com


SICILIAN RICE BALLS WITH MUSHROOMS AND PEAS - FORKS OVER KNIVES
2022-01-26 Instructions. Preheat oven to 450°F. Line a large baking sheet with parchment paper. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Transfer potatoes to a large bowl; mash with a fork.
From forksoverknives.com


BAKED ITALIAN RICE BALLS (ARANCINI) - VEGAN + GLUTEN FREE
2015-07-09 Stir together, cover and leave to cool in the fridge for 30 minutes. Once rice is cool, pre-heat oven to 400F/200C. Line a baking sheet with parchment paper. With an ice cream scoop (or spoon), scoop rice mixture onto a lined baking sheet. You should have 11 equal sized balls on the baking sheet.
From cearaskitchen.com


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