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Fried Rice Balls with Cheddar and Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 62 reviews
  • Author: Megane
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 23 Rice Balls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

These Fried Rice Balls are crispy, cheesy, and packed with flavorful ingredients like broccoli and aromatic herbs. Made with perfectly cooked rice combined with cheddar and Parmesan cheese, broccoli, and a touch of Dijon mustard, these rice balls are breaded and deep-fried to golden perfection. They make a delightful appetizer or snack, perfect served with ranch or your favorite dipping sauce.

Ingredients

Units Scale

Main Ingredients

  • 3 tablespoons butter
  • 3/4 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 1/4 cups cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried parsley

Breading

  • 1/2 cup all-purpose flour
  • 3/4 cup Italian breadcrumbs
  • 2 large eggs, beaten

For Frying

  • Vegetable or canola oil (about 40 oz.)

Instructions

  1. Prepare the Rice and Broccoli: Heat the butter in a soup pot with a tight-fitting lid over medium heat. Add the finely diced onions and soften them for 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 2 minutes until fragrant.
  2. Cook the Rice: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a boil. Add the uncooked rice, ensuring it is submerged in the liquid, then return to a boil. Cover tightly and reduce heat to a simmer. Let it simmer for 15 minutes until the rice is mostly cooked and liquid absorbed. If necessary, replace the lid and simmer for 5 more minutes to cook through.
  3. Rest with Cheese: Remove the pot from heat. Sprinkle shredded cheddar and grated Parmesan over the top of the rice without stirring. Cover the pot and let it sit for 10 minutes to allow the cheese to melt and the rice to loosen from the bottom.
  4. Prepare Broccoli: While rice is resting, boil the broccoli for 3-5 minutes or steam for 5-7 minutes until tender but still firm. Drain well and finely dice the broccoli.
  5. Combine Ingredients: Add the diced broccoli, Dijon mustard, and dried oregano, basil, and parsley to the rice pot. Stir thoroughly to combine all ingredients evenly. Allow the mixture to cool completely to room temperature.
  6. Form Rice Balls: Once cooled, shape the rice mixture into 2-inch diameter balls. Cover with plastic wrap and refrigerate while preparing the breading stations.
  7. Prepare Breading Stations: Place flour in one bowl, beaten eggs in a second bowl, and Italian breadcrumbs in a third shallow dish.
  8. Bread the Rice Balls: Roll each rice ball first in flour, tapping off excess, then dip into beaten eggs allowing excess to drip off, and finally coat thoroughly in Italian breadcrumbs. Complete breading all rice balls before frying.
  9. Heat Oil: Pour enough vegetable or canola oil into a pot or deep fryer to fully submerge the rice balls. Heat the oil to 350°F (175°C). Ensure oil is properly heated so breading adheres and crisps nicely.
  10. Fry Rice Balls: Fry the rice balls in batches, turning gently during frying, for about 3 minutes each until golden brown and crispy. Use a slotted spoon to remove them from hot oil and place on a paper towel-lined plate to drain. While still hot, sprinkle lightly with salt.
  11. Serve: Serve immediately with ranch dressing or your favorite dipping sauce and enjoy the crispy, cheesy goodness!

Notes

  • This recipe uses a 1:2 rice to liquid ratio yielding about 3 cups cooked rice. Carolina white long grain rice is recommended.
  • You can substitute 3 cups of leftover cooked rice instead of cooking fresh.
  • Adjust salt accordingly if not using chicken broth or bouillon for cooking rice.
  • At higher altitudes, more liquid and longer cooking times may be required for the rice.
  • Shred cheese from a block for optimal melting and flavor; pre-shredded cheese does not melt as well.
  • Broccoli can be fresh or frozen; dice finely after cooking.
  • Use a neutral oil like Crisco Vegetable Oil for frying; leftover oil can be stored after straining.
  • Try adding finely diced ham or different cheeses such as mozzarella or pepper jack to the filling for variation.
  • Dipping sauces like ranch, aioli, Parmesan peppercorn, or creamy Italian complement these rice balls well.
  • Store fried rice balls in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • To reheat, bake uncovered at 350°F for 10-15 minutes or air fry at 350°F for 4-6 minutes until hot and crispy.

Nutrition

  • Serving Size: 1 rice ball
  • Calories: 110
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

Find it online: https://comfortplates.com/fried-rice-balls-with-cheddar-and-broccoli-recipe/