Left Over Rice Balls Recipes

MEXICAN RICE BALLS - LEFTOVER RICE

Steps:

• Mix chilled rice, eggs, and peas together.
• Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
• Place flour, egg and breadcrumbs into 3 separate bowls.
• Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
• Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
• Serve with a tomato sauce.

LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY

Steps:

• In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
• Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
• Coat the rice balls in the remaining bread crumbs.
• Preheat oil in a pot to 350˚F (170˚C).
• Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
• We recommend serving with marinara sauce.
• Enjoy!

LEFT OVER RICE BALLS

Steps:

• 1. pre heat oven to 450 degrees place a cooling cookie rack over top of a cookie sheet and spray with pam, this will allow the heat to cook evenly around the balls and keep the balls crisp.
• 2. In a bowl mix the rice, cream cheese, cheddar cheese, 1 egg, garlic powder and seasoned salt ( you can season anyway you wish this was my preference) the cream cheese is needed to have to keep the rice together.
• 3. in a dipping bowl whisk the second egg with water to make an egg wash, in another dipping bowl add the bread crumbs
• 4. Make the rice mixture in to balls similar to the size of a meatball, dip in the egg wash and roll in the breadcrumbs, place on the prepared cookie sheet continue until all the mixture is used, depending on the size we got 7 rice balls out of the mixture.
• 5. bake at 450 degrees for about 45 mins or until golden brown, be careful they will be hot inside. ENJOY!!

25+ EASY LEFTOVER RICE RECIPES (+TUNA RICE SALAD)

Steps:

• Mix everything together.
• Cover with plastic wrap and refrigerate.

24 SIMPLE WAYS TO USE LEFTOVER RICE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rice dish in 30 minutes or less!

BAKED LEFTOVER RISOTTO CHEESY RICE BALLS (ARANCINI)

Steps:

• Preheat to oven to 425F and line a baking sheet with parchment paper
• Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper
• Set up a little 'dipping station'. Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with the breadcrumb mixture
• Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball. Fix it back into a round shape and continue with the rest of the risotto
• Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls
• Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside
• Serve with some marinara and enjoy. To freeze see notes below.