Rice Balls

Rice Balls


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These cheesy fried rice balls are served with Italian dinners as a side like a bread. They're great with sauce and pasta dishes. You can use leftover rice or risotto in these rice balls.


Serves: 8 

  • 2 eggs
  • 1/3 cup (45g) grated parmesan cheese
  • 1 tablespoon dried parsley
  • 1 pinch freshly ground black pepper
  • 1 teaspoon salt
  • 1 litre water
  • 1 teaspoon salt
  • 1 cup (185g) uncooked white rice
  • 1 1/2 cups (170g) dried breadcrumbs
  • 2 cups (500ml) olive oil

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. In a medium bowl whisk together eggs, cheese, parsley, pepper and 1 teaspoon salt. Cover and refrigerate.
  2. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed stirring frequently. Remove from heat and slowly pour in egg mixture; stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
  3. Pour breadcrumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 2cm balls then coat each one with breadcrumbs.
  4. In a small deep frypan heat olive oil to 180 degrees C. (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time turning as needed to ensure even browning. Drain on paper towels and serve warm.

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Reviews (1)


Used different ingredients. I add chopped bacon and finely shredded baby spinach leaves to these along with a couple of tablespoons of pasta sauce. Great finger food. - 16 Jul 2010

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