Left Over Rice Balls Recipes

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MEXICAN RICE BALLS - LEFTOVER RICE

This is a great recipe for leftover aborio rice. I used Recipe #77050. Do use your favorite cooked Mexican rice. This is Italian rice balls gone South! These are great to bring to parties just reheat in 425°F oven for 10 minutes!

Provided by Rita1652

Categories     Rice

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8



Mexican Rice Balls - Leftover Rice image

Steps:

  • Mix chilled rice, eggs, and peas together.
  • Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
  • Place flour, egg and breadcrumbs into 3 separate bowls.
  • Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
  • Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
  • Serve with a tomato sauce.

5 cups cooked rice (Mexican Saffron Rojo Rice)
2 large eggs, lightly beaten
1/2 cup frozen peas, thawed
1/2 lb mozzarella cheese, cut into 16 cubes
oil, for frying
flour, for coating
3 eggs, lightly beaten for dipping
seasoned breadcrumbs, for coating

LEFT OVER RICE BALLS

We went to our favorite Italian restaurant, the app of the day was italian rice balls never heard of them so of course we had to get them, they were delish. Well I thought hmm I can do this with left over rice I had in my fridge, here is what I came up with, my family loved it, I baked rather than fried them since we try...

Provided by Judy Wisniewski

Categories     Other Appetizers

Time 1h5m

Number Of Ingredients 7



Left over rice balls image

Steps:

  • 1. pre heat oven to 450 degrees place a cooling cookie rack over top of a cookie sheet and spray with pam, this will allow the heat to cook evenly around the balls and keep the balls crisp.
  • 2. In a bowl mix the rice, cream cheese, cheddar cheese, 1 egg, garlic powder and seasoned salt ( you can season anyway you wish this was my preference) the cream cheese is needed to have to keep the rice together.
  • 3. in a dipping bowl whisk the second egg with water to make an egg wash, in another dipping bowl add the bread crumbs
  • 4. Make the rice mixture in to balls similar to the size of a meatball, dip in the egg wash and roll in the breadcrumbs, place on the prepared cookie sheet continue until all the mixture is used, depending on the size we got 7 rice balls out of the mixture.
  • 5. bake at 450 degrees for about 45 mins or until golden brown, be careful they will be hot inside. ENJOY!!

1 1/2 c left over rice
2 Tbsp cream cheese
1/2 c cheddar cheese shredded
2 eggs
1 tsp garlic powder
1 tsp seasoned salt
1 1/2 c bread crumbs

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