3 Cheese Rice Balls
Rice balls. Lets say it again, rice balls. It took me a long time to learn how to make these. And I really don’t know why. They are so easy, and given me another use for our left over rice.
When i say it took me a long time, I mean like until a few weeks ago. My ex-sister in law put a photo on social media of the rice balls she was making. So I asked her what to do. And here we have my variation of Rice balls. You are so welcome.
I do give you a dairy free alternative in the recipe below, but if you do eat cheese on occasion, let this be one of them. There is just something so satisfying about gooey stringy cheese in a fried product.
I think we all deserve a little treat during our time of social distancing. To reward ourselves for a job well done. You go have some cake, I’m gonna eat cheese.
3 Cheese Rice Balls
- 5 cups leftover rice
- 2 large eggs, mixed well
- 3/4 tsp Seasoned Salt Mix
- 1 tsp dried parsley
- 1/4 tsp garlic powder
- 1/4 cup rice crumbs, plus 1/4c more for rolling rice balls before frying
- 1/4 cup nutritional yeast
OR
- 1/4 cup Granna Padano cheese, grated
- 1 cup Jarlsberg Swiss cheese, grated
- 3/4 cup sharp Provolone cheese, grated
Mix rice with eggs, salt, parsley, garlic and 1/4 cup rice crumbs. Once you can form together, add in cheese, OR nutritional yeast for dairy free.
Mix well, form into packed balls about the size of a golf ball.
Fry in oil 6-8 minutes until all sides are brown and the rice ball is heated through.
How will you make these rice balls? I normally try to limit my dairy intake, but I will make an exception for these delicious rice balls.
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