Cheesy Rice Balls
Golden on the outside with a gooey, cheesy center, these Cheesy Rice Balls are an irresistible bite of comfort.
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Servings: 25 Balls
Calories: 210kcal
Cost: $5
Ingredients
- 3 tablespoons butter For sautéing
- ¾ cup finely chopped yellow onions Adds flavor and sweetness
- 3 cloves fresh garlic minced For savory depth
- 2 cups chicken broth For cooking rice, adds flavor
- 1 chicken bouillon cube Boosts chicken flavor in the broth
- 1 cup uncooked long grain white rice Use long grain for fluffiness
- 2 cups broccoli fresh or frozen Chopped finely for mixing
- 2 ½ cups shredded cheddar cheese For a sharp creamy melt
- ¼ cup grated Parmesan cheese For an extra cheesy punch
- 1 teaspoon Dijon mustard Adds a tangy flavor
- 1 teaspoon dried oregano Herbaceous note
- ¾ teaspoon dried basil Herbal aromatic flavor
- ¾ teaspoon dried parsley Adds a fresh green flavor
- ½ cup all-purpose flour For coating rice balls
- ¾ cup Italian breadcrumbs Creates crispy, golden crust
- 2 large eggs beaten For binding the breadcrumbs
- Vegetable oil For frying rice balls
Instructions
- Melt butter in a soup pot with a tight-fitting lid. Add the onions and sauté until softened for about 5 minutes.
- Add minced garlic and cook for 2 more minutes.
- Pour in chicken broth and drop in the bouillon cube. Bring to a boil. mix
- Stir in the rice and submerge it fully in the liquid. Bring to a boil again, then cover tightly and reduce to a simmer. Simmer for 15 minutes.
- Check the rice to ensure the liquid is absorbed and the rice is fully cooked. If necessary, cover again and simmer for another 5 minutes.
- Remove the pot from heat and sprinkle the cheeses over the rice without stirring. Cover and let it sit for 10 minutes. This helps release any rice stuck to the bottom.
- Meanwhile, boil or steam the broccoli until tender, about 3–5 minutes, then chop finely.
- Add the cooked broccoli, mustard, and all seasonings to the rice. Stir gently to combine, then allow the mixture to cool completely.
- Once cooled, roll the rice mixture into 2-inch balls. Wrap in plastic and refrigerate for at least 20 minutes.
- Set up a breading station with separate bowls of flour, beaten eggs, and breadcrumbs.
- Roll each rice ball in the flour, shaking off excess. Dip into the egg, allowing the excess to drip off, then coat in breadcrumbs. Complete all rice balls before frying.
- In a deep fryer or large pot, heat enough oil to fully submerge the rice balls. Bring the oil to 350°F. Ensure oil is hot before frying to prevent sogginess.
- Carefully fry the rice balls in batches for 3 minutes or until golden brown, turning gently. Remove with a slotted spoon and place on paper towels to drain.
- Serve warm with dipping sauces of your choice.
Notes
These rice balls are the perfect comfort food—crispy on the outside with a cheesy, tender interior that melts in your mouth. They're great for dipping and sharing with friends!
Nutrition
Serving: 50g | Calories: 210kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 275mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg