Description
These Cheesy Fried Rice Balls are a delightful appetizer or snack featuring tender rice mixed with melted cheddar, Parmesan, and flavorful broccoli. Crispy and golden on the outside with a warm, cheesy center, they’re perfect for sharing or serving as a party treat.
Ingredients
Rice and Broccoli Mixture
- 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
- Prepare the Rice and Broccoli: Heat the butter in a soup pot with a tight-fitting lid over medium heat. Add the diced onions and cook until softened, about 5 minutes, stirring occasionally. Stir in the minced garlic and cook an additional 2 minutes until fragrant.
- Cook the Rice: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a boil. Add the uncooked rice, making sure it is submerged in the liquid, and return to a boil. Cover tightly and reduce heat to a simmer. Let it simmer for 15 minutes.
- Check Rice Thoroughness: After 15 minutes, check if the liquid has mostly absorbed and rice is tender. If not, cover and simmer for another 5 minutes until fully cooked.
- Melt the Cheese: Remove the pot from heat. Sprinkle shredded cheddar and grated Parmesan evenly over the rice without stirring. Cover again and let sit for 10 minutes to allow the cheese to melt and loosen any rice stuck to the bottom.
- Cook and Prepare Broccoli: While the cheese melts, boil broccoli for 3-5 minutes or steam for 5-7 minutes until tender but still crisp. Drain well and finely dice the broccoli.
- Combine Ingredients: Stir the diced broccoli, Dijon mustard, dried oregano, basil, and parsley into the rice and cheese mixture. Mix thoroughly and let the whole mixture cool completely.
- Form Rice Balls: Once cool, shape the mixture into 2-inch balls using your hands. Cover with plastic wrap and refrigerate to set while preparing the breading stations.
- Prepare Breading Stations: Place flour in one bowl or tray, beaten eggs in another, and Italian breadcrumbs in a third.
- Bread the Rice Balls: Coat each rice ball first in flour, shaking off any excess. Then dip into the beaten eggs, letting any extra drip off before rolling in breadcrumbs to coat evenly. Finish breading all rice balls before frying.
- Fry the Rice Balls: Heat vegetable or canola oil in a deep pot or deep fryer to 350°F (175°C). Carefully fry the rice balls in batches for about 3 minutes each or until they turn golden brown. Rotate gently during frying for even color.
- Drain and Serve: Use a slotted spoon to remove the fried rice balls and place them on paper towels to drain excess oil. Sprinkle lightly with salt while hot. Serve warm with ranch dressing or your favorite dipping sauce and enjoy!
Notes
- Use long grain white rice for the best texture; jasmine or basmati can be substituted if preferred.
- Allowing the rice balls to cool completely before breading helps them maintain shape during frying.
- Ensure the oil is fully heated to 350°F before frying to prevent the breading from falling off.
- Leftover rice balls can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
- For a vegetarian version, substitute vegetable broth and omit chicken bouillon.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
