Cheesy Rice Balls

Rice Balls Recipe with Cheddar and Worcestershire Sauce

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Cheesy Rice Balls are a delicious and crispy snack that are perfect for parties or as a fun appetizer. These savory balls are made with cooked rice, cheddar cheese, and a blend of seasonings, then deep-fried to golden perfection.

History

Cheesy Rice Balls have their origins in Italian arancini, which are stuffed rice balls that are coated in breadcrumbs and fried. This recipe puts a twist on the traditional arancini by using cheddar cheese and crispy rice cereal for added crunch.

Ingredients

2 cups cooked rice
0.75 cup shredded cheddar cheese
0.5 tsp salt
0.25 tsp ground black pepper
1 egg, slightly beaten
1 tsp worcestershire sauce
0.5 tsp dijon-style mustard
0.33 cup finely crushed crispy rice cereal
oil for deep-fat frying

How to prepare

In a large mixing bowl, combine rice, Cheddar Cheese, salt, pepper, egg, Worcestershire sauce, and mustard.
Chill the mixture.
Shape the mixture into small balls, approximately 1 inch in diameter.
Roll the balls in crushed rice cereal.
Deep-fry the balls in hot oil at 350°F (177°C) until they turn golden brown, which should take about 1 minute.
Drain the balls on paper towels.
Serve the balls warm.

Variations

Add cooked bacon or ham to the rice mixture for added flavor.
Use different types of cheese, such as mozzarella or pepper jack, for a different taste.
Add chopped herbs, such as parsley or chives, to the rice mixture for a fresh touch.

Cooking Tips & Tricks

Make sure to chill the rice mixture before shaping it into balls, as this will help the balls hold their shape better.

- Use a deep-fry thermometer to ensure the oil is at the correct temperature before frying the balls.

- Be careful not to overcrowd the frying pan, as this can cause the balls to cook unevenly.

- Serve the balls warm for the best flavor and texture.

Serving Suggestions

Serve Cheesy Rice Balls with marinara sauce or ranch dressing for dipping.

Cooking Techniques

Deep-frying is the best cooking technique for Cheesy Rice Balls, as it gives them a crispy exterior and a gooey, cheesy interior.

Ingredient Substitutions

You can use any type of cooked rice for this recipe, such as white rice, brown rice, or even wild rice.

- If you don't have cheddar cheese, you can use any type of shredded cheese that melts well, such as mozzarella or Colby jack.

Make Ahead Tips

You can prepare the rice mixture for Cheesy Rice Balls ahead of time and store it in the refrigerator until you are ready to shape and fry the balls.

Presentation Ideas

Serve Cheesy Rice Balls on a platter with toothpicks for easy serving, or arrange them in a bowl for a fun and festive appetizer.

Pairing Recommendations

Cheesy Rice Balls pair well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover Cheesy Rice Balls in an airtight container in the refrigerator. To reheat, place the balls on a baking sheet and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Cheesy Rice Balls contains approximately 200 calories.

Carbohydrates

Each serving of Cheesy Rice Balls contains approximately 20 grams of carbohydrates.

Fats

Each serving of Cheesy Rice Balls contains approximately 10 grams of fat.

Proteins

Each serving of Cheesy Rice Balls contains approximately 5 grams of protein.

Vitamins and minerals

Cheesy Rice Balls are a good source of calcium and iron.

Alergens

Cheesy Rice Balls contain dairy (cheddar cheese) and eggs.

Summary

Cheesy Rice Balls are a tasty snack that are relatively high in carbohydrates and fats, but also provide a good amount of protein and essential vitamins and minerals.

Summary

Cheesy Rice Balls are a delicious and easy-to-make snack that are perfect for any occasion. With their crispy exterior and gooey, cheesy interior, these balls are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Cheesy Rice Balls. It was a warm summer day, and I was visiting my dear friend Maria’s house. Maria was an Italian immigrant who had a knack for creating delicious dishes that always left me in awe.

As soon as I walked into her kitchen, I was hit with the tantalizing aroma of garlic and cheese. Maria was busy at the stove, stirring a pot of creamy risotto. I watched in fascination as she scooped the risotto into her hands and rolled it into little balls before coating them in breadcrumbs.

“What are you making, Maria?” I asked, my mouth watering at the sight of those golden brown rice balls.

“These are my famous Cheesy Rice Balls,” she said with a smile. “Would you like to learn how to make them?”

I eagerly nodded, and Maria graciously invited me to join her in the cooking process. She explained each step in detail, from cooking the risotto just right to shaping the balls and frying them to perfection. I was mesmerized by her skill and passion for cooking, and I knew right then and there that I had to learn how to make these Cheesy Rice Balls myself.

Over the years, I’ve tweaked and perfected the recipe, adding my own little touch here and there. I’ve made these rice balls for countless family gatherings, potlucks, and dinner parties, and they never fail to impress. Each time I make them, I’m reminded of that fateful day in Maria’s kitchen and the joy of learning something new and delicious.

The key to making these Cheesy Rice Balls is to start with a good risotto base. I always use arborio rice for its creamy texture and ability to absorb flavors. I sauté onions and garlic in butter until they’re soft and fragrant, then add the rice and cook it until it’s translucent. I pour in a splash of white wine and let it simmer until it’s absorbed, then start ladling in warm chicken broth, stirring constantly until the rice is tender and creamy.

Once the risotto is cooked to perfection, I stir in a generous amount of grated Parmesan cheese and let it melt into the rice, giving it a rich and cheesy flavor. I let the risotto cool slightly before shaping it into small balls, making sure to pack them tightly so they hold together during frying.

I dip each ball into beaten egg and roll it in seasoned breadcrumbs, then carefully lower them into hot oil and fry them until they’re golden brown and crispy on the outside. The cheese inside melts into a gooey, delicious center that’s irresistible to anyone who tries them.

These Cheesy Rice Balls have become a staple in my cooking repertoire, a dish that always brings a smile to the faces of my loved ones. They’re perfect as an appetizer, a side dish, or even a main course if served with a salad or some veggies on the side.

I’m grateful to Maria for sharing her recipe with me all those years ago, and for inspiring me to experiment and create in the kitchen. Cooking is a passion that brings me joy and fulfillment, and sharing that passion with others through dishes like these Cheesy Rice Balls is a true pleasure.

So the next time you’re looking for a delicious and impressive dish to serve at your next gathering, give these Cheesy Rice Balls a try. I promise they’ll be a hit with everyone who tries them, and you’ll be glad you took the time to learn how to make them. Bon appétit!