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Fried Rice Balls with Cheddar and Broccoli Recipe

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4 from 42 reviews

These Fried Rice Balls are a delightful and savory snack featuring a cheesy rice and broccoli filling, coated in a crispy breadcrumb crust and fried to golden perfection. They combine tender rice cooked with aromatic onions and garlic, enriched with cheddar and Parmesan cheeses, and accented with herbs and Dijon mustard. Perfect as a party appetizer or a unique side dish, these crispy on the outside, creamy on the inside rice balls bring comfort and flavor to your table.

  • Total Time: 1 hour 10 minutes
  • Yield: 23 servings

Ingredients

Rice and Filling

  • 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, about 40 oz.)

Instructions

  1. Prepare the Rice and Broccoli: Heat the butter in a soup pot with a tight-fitting lid over medium heat. Add the finely diced yellow onions and soften them for about 5 minutes, stirring occasionally to prevent browning. Add the minced garlic and sauté for another 2 minutes until fragrant.
  2. Cook the Rice: Pour in the chicken broth and add the chicken bouillon cube. Bring everything to a boil. Add the uncooked long grain white rice and ensure it is submerged in the liquid. Return to a boil, then cover tightly and reduce the heat to a simmer. Allow the rice to cook for 15 minutes.
  3. Check Rice Doneness: After 15 minutes, check that the liquid is mostly absorbed and the rice is tender. If necessary, recover the pot and simmer for an additional 5 minutes until cooked through.
  4. Melt Cheese in Rice: Remove the pot from heat and sprinkle the shredded cheddar and grated Parmesan cheese evenly over the top without stirring. Cover and let the rice sit for 10 minutes to allow the cheese to melt and any stuck rice to loosen.
  5. Cook and Prep Broccoli: While the rice rests, boil the broccoli for 3-5 minutes or steam it for 5-7 minutes until tender but still firm. Drain and finely dice the broccoli.
  6. Combine Filling Ingredients: Add the diced broccoli, Dijon mustard, dried oregano, basil, and parsley to the rice mixture. Stir everything together thoroughly. Allow the filling to cool completely to make it easier to handle for forming balls.
  7. Form the Rice Balls: Once the mixture is cooled, shape it into 2-inch diameter balls. Place them on a tray and cover with plastic wrap. Refrigerate to firm up while preparing the breading stations.
  8. Prepare Breading Stations: Set up three separate bowls or trays: one with all-purpose flour, one with beaten eggs, and one with Italian breadcrumbs.
  9. Bread the Rice Balls: Roll each rice ball in the flour first, tapping off any excess. Next, dip them into the beaten eggs, letting any excess drip off. Finally, coat them evenly with breadcrumbs. Complete breading all rice balls before moving on to frying.
  10. Heat Oil for Frying: Pour enough vegetable or canola oil into a deep pot or deep fryer to fully submerge the rice balls. Heat the oil to 350°F (175°C). Make sure the oil reaches the proper temperature for crisp, non-greasy breading.
  11. Fry the Rice Balls: Fry the rice balls in batches for about 3 minutes each until they turn a deep golden brown, turning gently during frying to ensure even coloring. Avoid overcrowding the pot to maintain oil temperature.
  12. Drain and Season: Use a slotted spoon to remove the fried rice balls and place them on a paper towel-lined plate to absorb excess oil. Sprinkle with salt while still hot for maximum flavor.
  13. Serve: Serve the fried rice balls warm with ranch dressing or your favorite dipping sauce. Enjoy these crispy, cheesy bites as a delicious appetizer or snack!

Notes

  • Use long grain white rice for the best texture in the rice balls.
  • Cooling the rice mixture before shaping helps the balls keep their shape while frying.
  • Ensure oil temperature is at 350°F to prevent the breading from falling off and to achieve a crispy coating.
  • You can substitute Italian breadcrumbs with panko for extra crunch.
  • Adjust herbs to your taste or use fresh herbs for a brighter flavor.
  • These rice balls can be made ahead and refrigerated before frying.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/fried-rice-balls-with-cheddar-and-broccoli-recipe/