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Yield: Makes 35 to 40 balls.
• 1½ cups warm, cooked rice
• 1 6- to 7-ounce can water packed tuna, drained and flaked
• 1/2 cup (2 ounces) grated Cheddar cheese
• 2 eggs
• 2 tablespoons minced chives
• 1/4 cup chopped dill pickle
• 1 teaspoon lemon juice
• 3 to 4 drops hot pepper sauce
• Salt to taste
• 1 to 1½ cups fine dry breadcrumbs
• 1 tablespoon paprika (optional)
Combine rice, tuna, cheese, eggs, chives, pickles, juice, pepper sauce and salt.
Form into 1-inch balls.
Roll in breadcrumbs mixed with paprika.
Place on foil-lined baking sheets.
Bake at 375 degrees for 20 minutes.
Total Fat 1g
Total Carbohydrate 4g
USA Rice Federation www.usarice.com
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