CHEESY RICE BALLS 4
Yield: Makes approximately 3 dozen rice balls.
• 2 cups cooked rice
• 3/4 cup shredded Cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 egg, slightly beaten
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon-style mustard
• 1/3 cup finely crushed crispy rice cereal
• Oil for deep-fat frying
Combine rice, Cheddar cheese, salt, pepper, egg, Worcestershire sauce and mustard in large mixing bowl.
Chill.
Shape mixture into small balls about 1 inch in diameter.
Roll in crushed rice cereal.
Deep-fry in hot oil (350 degrees F) until golden brown, about 1 minute.
Drain on paper towels.
Serve warm.
Nutrition Facts
Calories 35
Total Fat 3g
Cholesterol 9mg
Sodium 56mg
Total Carbohydrate 2g
Protein 1g
USA Rice Federation www.usarice.com
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