Summary

Party Rice Balls takes roughly roughly 45 minutes from beginning to end. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 68 calories. This recipe serves 24 and costs 18 cents per serving. If you have breadcrumbs, water, salt, and a few other ingredients on hand, you can make it. A couple people really liked this hor d'oeuvre. This recipe is liked by 52 foodies and cooks. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. If you like this recipe, you might also like recipes such as Party Cheese Balls, Party Cheese Balls, and Triple Chocolate Party Balls.

Instructions

Bring water and 1 tsp. of salt to boil and stir in rice. Reduce heat, cover and cook rice until all water is absorbed. Fluff rice and set aside until it is warm to the touch. You must work with WARM rice, not cold. Mix the eggs, cheese and parsley in a small bowl. Add to the warm rice and stir well until all rice is coated with the egg mixture. In a separate bowl, add the cup of breadcrumbs. Keeping your hands wet, roll rice mixture into balls the size of a golf ball. Coat with breadcrumbs. Repeat until all the rice mixture is used. Heat about 1-inch of oil in a heavy skillet, preferably cast iron. Oil should be about 375 degrees OR when a cube of bread is dropped in the oil, it will brown in 1 minute. Add rice balls to hot oil and brown on all sides. This may have to be done in stages--do NOT crowd the pan! Fry maybe 6-8 balls at a time so they have plenty of room to move around in the pan. When brown, remove to a plate covered with a paper towel to drain oil. These may be kept warm in a 200 degree oven until all the rice balls are cooked. Makes about 24 rice balls. Serve with marinara sauce and extra cheese.

Ingredients

• 1 uncooked white rice
• 2 water
• 3 salt
• 4 eggs, beaten
• 5 Parmesan or Romano cheese
• 6 fresh minced parsley or 1/2 Tbs dehydrated parsley
• 7 plain breadcrumbs
• 8 oil for frying

Directions

• 1 Bring water and 1 tsp. of salt to boil and stir in rice. Reduce heat, cover and cook rice until all water is absorbed. Fluff rice and set aside until it is warm to the touch. You must work with WARM rice, not cold.
• 2 Mix the eggs, cheese and parsley in a small bowl.
• 3 Add to the warm rice and stir well until all rice is coated with the egg mixture.
• 4 In a separate bowl, add the cup of breadcrumbs. Keeping your hands wet, roll rice mixture into balls the size of a golf ball. Coat with breadcrumbs. Repeat until all the rice mixture is used.
• 5 Heat about 1-inch of oil in a heavy skillet, preferably cast iron. Oil should be about 375 degrees OR when a cube of bread is dropped in the oil, it will brown in 1 minute.
• 7 Makes about 24 rice balls.
• 8 Serve with marinara sauce and extra cheese.