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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