Description
These crispy Fried Rice Balls are a delightful appetizer or snack, featuring cheesy, flavorful rice mixed with broccoli and herbs, breaded and fried to golden perfection. With a tender interior and a crunchy exterior, they are perfect for parties, family gatherings, or anytime you crave a comforting treat.
Ingredients
Rice and Broccoli Mixture
- 3 tablespoons butter
- ¾ cup finely diced yellow onions
- 3 cloves fresh garlic (minced)
- 2 cups chicken broth
- 1 chicken bouillon cube
- 1 cup uncooked long grain white rice
- 2 cups broccoli (fresh or frozen)
- 2 ¼ cups cheddar cheese (shredded)
- ¼ cup Parmesan cheese (grated)
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
Breading and Frying
- ½ cup all-purpose flour
- ¾ cup Italian breadcrumbs
- 2 large eggs (beaten)
- Vegetable or canola oil (for frying, approx. 40 oz.)
Instructions
- Prepare the Rice and Broccoli: Heat the butter in a soup pot with a tight-fitting lid over medium heat. Add the diced onions and cook for about 5 minutes until softened, stirring occasionally. Then add the minced garlic and cook for another 2 minutes.
- Cook the Rice: Pour in the chicken broth and crumble in the chicken bouillon cube. Bring the mixture to a boil. Add the uncooked rice, making sure it is submerged in the liquid, then return to a boil. Cover the pot tightly and reduce to a simmer for 15 minutes.
- Check Rice Doneness: Verify that the liquid is mostly absorbed and the rice is fully cooked. If not, cover again and simmer for an additional 5 minutes until done.
- Melt Cheese into Rice: Remove the pot from heat. Sprinkle shredded cheddar cheese and grated Parmesan evenly over the rice without stirring, cover, and let sit for 10 minutes to melt the cheese and loosen rice from the pot.
- Cook and Prepare Broccoli: Boil the broccoli for 3–5 minutes or steam for 5–7 minutes until tender but still firm. Drain well and finely dice the broccoli.
- Combine Ingredients: Add the diced broccoli, Dijon mustard, and dried herbs (oregano, basil, parsley) to the rice mixture. Stir gently to combine and then allow the mixture to cool completely.
- Form Rice Balls: Once cooled, roll the rice mixture into tight 2-inch balls. Cover with plastic wrap and refrigerate while preparing the breading station.
- Prepare Breading Station: Place the flour in one bowl, the beaten eggs in a second bowl, and the Italian breadcrumbs in a third bowl or tray.
- Bread the Rice Balls: Coat each rice ball first in flour, tapping off excess, then dip into the beaten eggs allowing excess to drip off, and finally coat thoroughly with breadcrumbs. Complete breading all rice balls before frying.
- Heat Oil: Pour enough vegetable or canola oil into a deep pot or fryer to fully cover the rice balls. Heat the oil to 350°F (177°C) and ensure it is at the correct temperature before frying to keep the breading intact.
- Fry Rice Balls: Fry the rice balls in batches for about 3 minutes each until golden brown, gently rotating during frying to brown evenly. Use a slotted spoon to remove them and place on paper towel-lined plates to drain excess oil. Sprinkle with salt while hot.
- Serve and Enjoy: Serve the fried rice balls hot with ranch dressing or your favorite dipping sauce and enjoy this crispy, cheesy treat.
Notes
- For best texture, use freshly cooked rice rather than leftover rice.
- You can substitute broccoli with spinach or peas for a different vegetable flavor.
- Ensure the oil temperature is maintained at 350°F to prevent greasy rice balls and to keep the breading crispy.
- These rice balls can be made ahead and refrigerated; reheat in a hot oven or air fryer to crisp before serving.
- Adjust seasonings in the rice mixture to your taste for more or less herb flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
