CHEESE RICE BALLS 1
Yield: Makes about 6 dozen.
• 4 cups hot cooked rice, cooled to room temperature
• 1 1/2 cups (6 ounces) shredded Cheddar cheese
• 2 tablespoons prepared horseradish
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 2 eggs, beaten
• 1 teaspoon Worcestershire sauce
• 1/2 cup finely crushed crisp rice cereal
• Vegetable oil for frying
Combine rice, cheese, horseradish, salt, mustard, pepper, egg, Worcestershire sauce and oil in large bowl; chill.
Form mixture into small balls about 3/4 inch in diameter; roll in crushed cereal.
Fry in hot oil (365 degrees) until golden brown, about 3 minutes.
Drain on paper towels.
Serve immediately.
Nutrition Facts
Calories 43
Total Fat 3g
Cholesterol 9mg
Sodium 73mg
Total Carbohydrate 3g
Protein 1g
USA Rice Federation www.usarice.com
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