Party Rice Balls
Party Rice Balls requires approximately 45 minutes from start to finish. This recipe serves 24. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 68 calories, 3g of protein, and 2g of fat per serving. This recipe from Foodista requires white rice, water, parsley, and breadcrumbs. A couple people made this recipe, and 52 would say it hit the spot. Overall, this recipe earns a rather bad spoonacular score of 23%. Similar recipes include Party Cheese Balls, Party Cheese Balls, and Triple Chocolate Party Balls.
Servings: 24
Ingredients:
1 cup uncooked white rice
3 cups water
1 tsp salt
2 eggs, beaten
1 cup Parmesan or Romano cheese
1 Tbs fresh minced parsley or 1/2 Tbs dehydrated parsley
1 cup plain breadcrumbs
oil for frying
Equipment:
bowl
frying pan
paper towels
oven
Cooking instruction summary:
Bring water and 1 tsp. of salt to boil and stir in rice. Reduce heat, cover and cook rice until all water is absorbed. Fluff rice and set aside until it is warm to the touch. You must work with WARM rice, not cold. Mix the eggs, cheese and parsley in a small bowl. Add to the warm rice and stir well until all rice is coated with the egg mixture. In a separate bowl, add the cup of breadcrumbs. Keeping your hands wet, roll rice mixture into balls the size of a golf ball. Coat with breadcrumbs. Repeat until all the rice mixture is used. Heat about 1-inch of oil in a heavy skillet, preferably cast iron. Oil should be about 375 degrees OR when a cube of bread is dropped in the oil, it will brown in 1 minute. Add rice balls to hot oil and brown on all sides. This may have to be done in stages--do NOT crowd the pan! Fry maybe 6-8 balls at a time so they have plenty of room to move around in the pan. When brown, remove to a plate covered with a paper towel to drain oil. These may be kept warm in a 200 degree oven until all the rice balls are cooked. Makes about 24 rice balls. Serve with marinara sauce and extra cheese.
Step by step:
1. Bring water and 1 tsp. of salt to boil and stir in rice. Reduce heat, cover and cook rice until all water is absorbed. Fluff rice and set aside until it is warm to the touch. You must work with WARM rice, not cold.
2. Mix the eggs, cheese and parsley in a small bowl.
3. Add to the warm rice and stir well until all rice is coated with the egg mixture.
4. In a separate bowl, add the cup of breadcrumbs. Keeping your hands wet, roll rice mixture into balls the size of a golf ball. Coat with breadcrumbs. Repeat until all the rice mixture is used.
5. Heat about 1-inch of oil in a heavy skillet, preferably cast iron. Oil should be about 375 degrees OR when a cube of bread is dropped in the oil, it will brown in 1 minute.
6. Add rice balls to hot oil and brown on all sides. This may have to be done in stages--do NOT crowd the pan! Fry maybe 6-8 balls at a time so they have plenty of room to move around in the pan. When brown, remove to a plate covered with a paper towel to drain oil. These may be kept warm in a 200 degree oven until all the rice balls are cooked.
7. Makes about 24 rice balls.
8. Serve with marinara sauce and extra cheese.
Nutrition Information:
covered percent of daily need
