Mexican Rice Balls Leftover Rice Recipes

Steps:

• In a pot, combine all of the ingredients except the cheese, and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Leave pot covered and allow it to sit on the stove, off of the heat, for about 10 minutes.
• When rice is cool enough to handle, take about 2 tablespoons of it with moist hands (to avoid sticking), place a cheese cube in the center, and roll into a ball. Continue with remaining rice and cheese.
• Place rice balls in the microwave for 10-15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1-2 minutes.

Steps:

• In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
• Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
• Coat the rice balls in the remaining bread crumbs.
• Preheat oil in a pot to 350˚F (170˚C).
• Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
• We recommend serving with marinara sauce.
• Enjoy!

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!!

Steps:

• Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.
• From rice mixture into 4 small patties.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.

Steps:

• Heat the oil and butter in a skillet over medium heat.
• Saute onion until soft.
• Add garlic and saute another minute.
• Add the rice and saute a couple more minutes.
• Add tomato sauce, water, and coriander.
• Stir and bring to a simmer.
• Reduce heat, cover, and simmer 15-20 minutes, stirring occasionally until the sauce is absorbed and the rice has lost most of its stickiness.
• Salt and pepper to taste.