Rice Cheese Balls Recipe

Form rice balls with wet hands using a heaping ice cream scoop of rice for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball to enclose the cheese. Once rice is at room temperature stir in parsley and parmesan.

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In large mixing bowl combine the rice parmesan and 1 egg.

Rice cheese balls recipe. Dampen your hands with water and create 1 inch balls from the rice mixture then coat each one with bread crumbs. Drain on paper towels. Grab enough mixture to form a cheesy rice ball about the size of a ping pong ball.

Get in there and use your hands like grandma did to completely combine mixture. For rice and cheese balls to make rice and cheese balls mash the rice thoroughly in a deep bowl. In a deep fat fryer heat oil at 375.

Spread rice mixture onto a baking sheet to cool. Roll into remaining bread crumbs until well coated. While still warm place in a bowl.

Add all the remaining ingredients and mix well. Alternately a deep fryer may be used. Cook rice according to package directions.

In a small deep skillet heat enough oil to cover the rice balls to an adequate frying temperature 350 degrees f so that a piece of rice from the mixture actively sizzles when dropped in. Shape into tennis size balls. Tuck a cube of mozzarella in the middle.

Should have enough oil to completely cover rice balls fry rice balls 6 at a time turning as needed to ensure even browning. In a small deep skillet heat olive oil to 350 degrees f 175 degrees c. Drain on paper towels and serve warm.

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