Description
Crispy Rice Balls Recipe
Ingredients:
2 cups cooked rice (cooled)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup breadcrumbs
1 egg
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
1 cup breadcrumbs (for coating)
Oil (for frying)
Fresh parsley (chopped, for garnish)
Instructions:
1. Prepare the mixture: In a bowl, combine cooked rice, Parmesan cheese, mozzarella cheese, breadcrumbs, egg, garlic powder, paprika, salt, and pepper. Mix until well combined.
2. Shape the balls: Take a small amount of the mixture and form it into bite-sized balls.
3. Coat the rice balls: Roll each ball in breadcrumbs to coat evenly.
4. Fry: Heat oil in a deep skillet over medium heat. Fry the rice balls in batches until golden brown and crispy. Remove and drain on paper towels.
5. Garnish: Sprinkle with fresh parsley before serving.
Step-by-Step Guide
Begin by ensuring your cooked rice is completely cooled; warm rice will make the mixture too sticky. In a large mixing bowl, thoroughly combine the rice, Parmesan, mozzarella, 1/4 cup breadcrumbs, egg, and seasonings. The mixture should hold together when pressed. For consistent sizing, use a small cookie scoop or a tablespoon to portion the mixture. Roll firmly between your palms to create tight, compact balls about 1 to 1.5 inches in diameter. Place the 1 cup of breadcrumbs for coating in a shallow dish and roll each ball until fully covered, pressing gently so the crumbs adhere.
To fry, pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb in; it should sizzle immediately. Carefully add the balls in batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until they are a deep, uniform golden brown. Transfer to a plate lined with paper towels to drain excess oil.
Serving Suggestions
These crispy rice balls are incredibly versatile. Serve them immediately as a hot appetizer with marinara sauce, ranch dressing, or a spicy aioli for dipping. They make a fantastic side dish to accompany a weeknight pasta dinner or a fresh garden salad. For a fun twist, insert a small cube of mozzarella into the center of each ball before frying for a delicious, melty surprise.
How-to Summary
Combine cooled rice, cheeses, breadcrumbs, egg, and spices. Form into small, tight balls. Roll each ball in extra breadcrumbs to coat. Fry in 350°F oil in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels, garnish with parsley, and serve hot with your favorite dip.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a lighter version, place the breaded balls on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 20-25 minutes, turning halfway, until crispy.
Can I use a different type of rice? Short-grain or medium-grain rice like Arborio works best due to its starchiness, which helps bind the balls. Long-grain rice like Jasmine can be used but may result in a less cohesive texture.
How do I store and reheat leftovers? Store cooled rice balls in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-10 minutes to restore crispiness. Microwaving will make them soft.
Can I prepare the mixture ahead of time? Absolutely. You can prepare the mixture and shape the balls up to a day in advance. Keep them covered in the refrigerator on a tray until you’re ready to coat and fry.
Why are my rice balls falling apart in the oil? This usually means the mixture is too dry or wasn’t compacted firmly enough. Ensure you have enough binding agent (the egg) and press the mixture very firmly when shaping. Chilling the shaped balls for 20 minutes before frying can also help.
Common Mistakes to Avoid
Avoid using warm, freshly cooked rice as it creates a gummy, unworkable paste. Do not skip the initial breadcrumbs in the mixture, as they absorb excess moisture. Ensure your oil is at the correct temperature; oil that’s too cool will make the balls greasy, while oil that’s too hot will burn the outside before the inside heats through. Finally, resist the urge to overcrowd the pan, which causes the oil temperature to drop and leads to soggy, unevenly cooked rice balls.
Conclusion
These crispy rice balls are a simple yet impressive way to transform leftover rice into a crowd-pleasing snack or side dish. By following the detailed steps and tips provided, you can achieve perfectly golden, crunchy exteriors with a flavorful, cheesy interior every time. Experiment with different cheeses and dips to make this adaptable recipe your own. Enjoy the delicious results of your minimal effort!