Description
Delicious, crispy fried rice balls filled with cheesy broccoli rice mixture, perfect as a savory snack or appetizer. These golden brown bites combine tender rice cooked in flavorful chicken broth with sharp cheddar and Parmesan cheeses, fresh broccoli, and Italian herbs, then coated in breadcrumbs and fried to perfection for a satisfying crunch.
Ingredients
Units
Scale
Rice and Broccoli Mixture
- 3 tablespoons butter
- 3/4 cup finely diced yellow onions
- 3 cloves fresh garlic, minced
- 2 cups chicken broth
- 1 chicken bouillon cube
- 1 cup uncooked long grain white rice
- 2 cups broccoli, fresh or frozen
- 2 1/4 cups cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried parsley
Breading
- 1/2 cup all-purpose flour
- 3/4 cup Italian breadcrumbs
- 2 large eggs, beaten
- Vegetable or canola oil for frying (approximately 40 oz.)
Instructions
- Prepare the Rice and Broccoli: Heat the butter in a soup pot with a tight-fitting lid. Add the diced onions and cook for 5 minutes while stirring occasionally until softened. Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Cook the Rice: Add chicken broth and chicken bouillon cube to the pot and bring to a boil. Stir in the uncooked rice, submerge it in the liquid, and return to a boil. Cover tightly and reduce heat to simmer for 15 minutes. Check that the liquid is mostly absorbed and rice is cooked; if not, cover again and simmer for 5 more minutes. Remove from heat.
- Melt the Cheese: Sprinkle shredded cheddar and grated Parmesan cheese over the hot rice without stirring. Cover and let the pot sit for 10 minutes to allow the cheese to melt and any rice sticking to the bottom to release.
- Cook and Prepare Broccoli: Meanwhile, boil broccoli for 3-5 minutes or steam for 5-7 minutes until tender. Drain well and dice finely. Add the cooked broccoli, Dijon mustard, dried oregano, basil, and parsley to the rice mixture and stir to combine thoroughly. Allow the mixture to cool completely.
- Form the Rice Balls: Once cooled, roll the mixture into 2-inch diameter balls. Place the rice balls on a tray, cover with plastic wrap, and refrigerate while preparing the breading stations.
- Prepare Breading Stations: Set up three separate bowls or trays: one with all-purpose flour, one with beaten eggs, and one with Italian breadcrumbs.
- Bread the Rice Balls: Coat each rice ball first in flour, tapping off excess, then dip in beaten eggs allowing excess to drip off, and finally coat thoroughly in breadcrumbs. Complete breading all rice balls before frying.
- Fry the Rice Balls: In a deep pot or deep fryer, heat enough vegetable or canola oil to fully submerge the rice balls to 350°F (175°C). Fry the rice balls in batches for about 3 minutes each until golden brown, gently turning them to ensure even cooking. Use a slotted spoon to remove and drain on paper towels. Sprinkle with salt while hot.
- Serve: Serve the fried rice balls warm with ranch dressing, aioli, Parmesan peppercorn dressing, or your favorite dipping sauce. Enjoy immediately for best crispiness.
Notes
- Rice: Uses 1 cup long grain white rice to 2 cups liquid ratio yielding about 3 cups cooked rice. Leftover cooked rice can be used as an alternative.
- Cheese: Shred cheese from a block for best melting and flavor. Avoid pre-shredded cheese.
- Broccoli: Fresh or frozen can be used; dice finely after cooking.
- Oil: Vegetable or canola oil is recommended for frying. After use, strain and refrigerate oil for future use, discarding any burnt bits.
- Optional fillings: finely diced ham, peas, other cheeses like mozzarella or pepper jack can be added.
- Dipping sauces: ranch, aioli, Parmesan peppercorn dressing, creamy Italian dressing all pair well.
- Storage: Store in an airtight container and refrigerate up to 3 days or freeze up to 3 months.
- Reheat: Oven bake at 350°F uncovered for 10-15 minutes or air fry at 350°F for 4-6 minutes, adding time as needed to re-crisp.
Nutrition
- Serving Size: 1 rice ball (approximate)
- Calories: 150
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg
