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CHEESY RICE BALLS 2 RECIPE

Yield: Makes about 5 dozen.

• 4 cups hot cooked rice
• 1 1/2 cups grated sharp Cheddar cheese
• 2 eggs, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup finely chopped onion
• 3 tablespoons creole mustard
• 8 drops hot pepper sauce
• 2 cups soft breadcrumbs
• 1 tablespoon paprika

 
Combine rice, cheese, eggs, salt, pepper, onion, mustard and pepper sauce.
Chill.

Form into small balls using 1 tablespoon mixture for each. 
 
Blend breadcrumbs and paprika.

Roll balls in breadcrumbs.

Deep-fat fry at 375 degrees until golden brown, about 3 minutes.

Drain on absorbent paper.

Serve hot.
 
Nutrition Facts
Calories 33   
Total Fat 1g 
Cholesterol 10mg 
Sodium 101mg 
Total Carbohydrate 4g 
Protein 1g

 
USA Rice Federation www.usarice.com
 

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