Description
Crispy on the outside, cheesy and flavorful on the inside, these fried rice balls combine tender rice, broccoli, and melted cheese for an irresistible appetizer or snack that everyone will love.
Ingredients
Scale
- Rice 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
- ½ cup all-purpose flour
- ¾ cup Italian breadcrumbs
- 2 large eggs, beaten
- Vegetable or canola oil, for frying (approximately 40 oz.)
Instructions
- Sauté Aromatics: Heat the butter in a soup pot with a tight-fitting lid. Add the onions and let them soften for 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes until fragrant, being careful not to burn the garlic as it can turn bitter.
- Cook the Rice: Add the chicken broth and chicken bouillon cube to the pot. Bring the mixture to a boil. Once boiling, add the rice, ensuring it’s fully submerged in the liquid, and return to a boil. Cover tightly with the lid and reduce heat to a simmer. Let the rice simmer for 15 minutes undisturbed.
- Check Rice Doneness: Verify that the liquid is mostly absorbed and the rice is cooked through. If the rice isn’t fully cooked, quickly replace the lid and simmer for 5 more minutes, or until the rice is tender and all liquid is absorbed.
- Melt the Cheese: Remove the pot from heat and sprinkle the cheddar and Parmesan cheese over the top of the rice without stirring. Cover and let sit for 10 minutes. This resting period allows any rice stuck to the bottom of the pot to release while the cheese melts completely.
- Prepare Broccoli: While the rice is resting, boil the broccoli for 3-5 minutes or steam for 5-7 minutes, until it reaches your desired texture. Drain well and dice finely to ensure even distribution throughout the rice mixture.
- Mix and Cool: Add the diced broccoli, Dijon mustard, and dried herbs (oregano, basil, and parsley) to the rice pot. Stir thoroughly to combine all ingredients, then allow the mixture to cool completely to room temperature.
- Form Rice Balls: Once the mixture has cooled, roll it into 2-inch balls. Cover the formed balls with plastic wrap and transfer to the refrigerator while you prepare the breading station.
- Set Up Breading Station: Place the whisked eggs, flour, and breadcrumbs into 3 separate bowls or trays, creating an assembly line for the breading process.
- Bread the Rice Balls: Coat each rice ball in flour, tapping off any excess. Next, dip into the beaten eggs, allowing any excess to drip off to prevent it from diluting the breadcrumbs. Finally, roll in breadcrumbs until evenly coated. Complete breading all rice balls before beginning the frying process.
- Fry to Golden Perfection: Add enough oil to a pot or deep fryer to completely cover the rice balls. Heat the oil to 350°F. Ensure the oil is properly heated before adding the rice balls to prevent the breading from falling off. Fry in batches for about 3 minutes each, until golden brown, gently rotating during frying for even coloring. Use a slotted spoon to remove them and transfer to a paper towel-lined plate. Sprinkle with salt while still hot for best flavor absorption.
- Serve and Enjoy: Serve the hot rice balls with ranch dressing or your preferred dipping sauce and enjoy while they’re still warm and crispy!
Notes
- For best results, use long grain white rice as it holds its shape better than short grain varieties.
- You can prepare the rice mixture a day ahead and refrigerate overnight before forming and frying the balls.
- These rice balls can be frozen after breading (before frying) for up to 3 months. Thaw in the refrigerator before frying.
- For a healthier version, these can be baked at 425°F for about 20 minutes instead of frying, though the texture will be slightly different.
- Leftover rice balls can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rice balls
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 58mg