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Yield: Makes approximately 4 dozen.

• 4 cups water
• 2 cups uncooked rice
• 1 1/2 cups cheddar cheese
• 2 eggs
• 1 1-ounce package taco seasoning mix
• 2 cups plain bread crumbs
• taco sauce

Combine water and rice in 3-quart saucepan. Bring to a boil, stir once or twice. Reduce heat; cover and simmer 15 to 20 minutes or until water is absorbed.

Add cheese, eggs and taco seasoning mix. Cool mixture to room temperature. 
Shape rice mixture into 2x1/2-inch sticks. Roll in bread crumbs. Refrigerate 2 to 3 hours. 
Deep-fry balls in hot vegetable oil until golden brown.

Remove with slotted spoon; drain on paper towels.

Serve with taco sauce.
Nutrition Facts
Calories 60   
Total Fat 2g 
Cholesterol 13mg 
Sodium 100mg 
Total Carbohydrate 9g 
Protein 2g

USA Rice Federation

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