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Fried Rice Balls with Broccoli and Cheddar Recipe

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3.9 from 4 reviews

Crispy, golden Fried Rice Balls packed with a cheesy broccoli and herb-infused rice mixture, perfect as a delightful appetizer or snack. These bite-sized treats are coated in a crunchy breadcrumb shell and deep-fried to perfection, offering a savory combination of flavors and textures.

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 and Frying

  • ½ cup all-purpose flour
  • ¾ cup Italian breadcrumbs
  • 2 large eggs, beaten
  • Vegetable or canola oil for frying (approximately 40 oz.)

Instructions

  1. Prepare the Rice and Broccoli: Heat butter in a soup pot with a tight-fitting lid. Add onions and sauté for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for an additional 2 minutes until fragrant.
  2. Cook the Rice: Pour in chicken broth and add the chicken bouillon cube. Bring to a boil. Add the rice, ensuring it is submerged in the liquid, then return to a boil. Cover the pot tightly and reduce heat to a simmer. Cook for 15 minutes.
  3. Check Rice Doneness: Verify if rice has absorbed most of the liquid and is tender. If needed, cover and simmer for another 5 minutes until fully cooked. Remove pot from heat.
  4. Melt Cheese: Sprinkle shredded cheddar and grated Parmesan cheese evenly over the cooked rice but do not stir. Cover and let sit for 10 minutes to allow cheese to melt and rice to release from the pot bottom.
  5. Cook Broccoli: While cheese melts, boil broccoli for 3-5 minutes or steam for 5-7 minutes until desired tenderness is reached. Drain well and finely dice.
  6. Combine Ingredients: Add diced broccoli, Dijon mustard, dried oregano, basil, and parsley to the rice pot. Stir everything to combine thoroughly. Let the mixture cool completely.
  7. Form Rice Balls: Once cooled, shape the mixture into 2-inch balls. Cover with plastic wrap and refrigerate while preparing the breading stations.
  8. Prepare Breading Stations: Place flour, beaten eggs, and Italian breadcrumbs in three separate shallow bowls or trays for coating the rice balls.
  9. Bread the Rice Balls: Coat each rice ball first lightly in flour, tapping off excess, then dip into the beaten eggs allowing excess to drip off. Finally, coat thoroughly with Italian breadcrumbs. Complete breading all balls before frying.
  10. Heat Oil: Pour enough vegetable or canola oil into a deep pot or fryer to fully cover the rice balls. Heat oil to 350° F (175° C). Verify oil temperature before frying to ensure breading adheres.
  11. Fry the Rice Balls: Fry rice balls in batches for about 3 minutes each until golden brown, gently rotating them during frying for even color. Use a slotted spoon to remove and drain on a paper towel-lined plate. Sprinkle with salt while hot.
  12. Serve and Enjoy: Serve fried rice balls warm with ranch dressing or your favorite dipping sauce and enjoy this crispy, cheesy snack!

Notes

  • For best results, use long grain white rice as it cooks up fluffy and separate.
  • Make sure rice mixture is thoroughly cooled to help easier shaping.
  • Check oil temperature with a thermometer for even frying and to prevent soggy coating.
  • Store any leftovers in an airtight container and reheat by oven baking for best texture, avoiding microwaving to keep crispiness.

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