Deep-Fried Rice Balls Recipe

"Servings are only esitmated it will depend on how large you shape the rice balls. Plan ahead the rice balls must be chilled for at least 2 or more hours before frying. For heat add in some hot sauce or cayenne to the rice mixture."

Original is 20-25 servings

Metric US

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Ingredients

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2 cups Aborio (short grain) uncooked rice
4 large eggs, separated
2 garlic cloves, minced
1/2 cup old shredded cheddar

Seasoned salt and fresh ground black pepper, to taste
Cubed mozzarella cheese (cubed into 1/2-inch squares, use as many mozzarella cubes needed for the amount of rice balls)
1 cup dry bread crumbs (or as needed, can season the breadcrumbs if you like)
Oil, for deep frying

Nutritional

Serving Size: 1 (32.6 g)
Calories 86.8
Total Fat - 1.6 g
Saturated Fat - 0.4 g
Cholesterol - 41.7 mg
Sodium - 29.9 mg
Total Carbohydrate - 14.7 g
Dietary Fiber - 2.1 g
Sugars - 1.7 g
Protein - 4.3 g
Calcium - 17.9 mg
Iron - 1.5 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook rice according to label directions. Fold in egg yolks, garlic, shredded cheddar cheese, then season with salt and pepper to taste.

Step 2

Using clean hands shape into about 1-inch balls, then push a cube of the mozzarella cheese into center, re-shape the rice ball mixture completely and firmly around the cheese cube.

Step 3

Whisk the egg whites lightly. Roll balls first into whites allowing any excess to drip off, then coat into the breadcrumbs. Place the rice balls onto a plate/s.