Fried Rice Balls with Broccoli and Cheddar Recipe
These crispy Fried Rice Balls are a deliciously cheesy, flavorful snack or appetizer. Made with tender chicken-flavored rice mixed with broccoli, herbs, and sharp cheddar cheese, then breaded and deep-fried to a golden brown perfection. Perfect as finger food for parties or a comforting treat.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 23 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Rice and Filling:
- 3 tablespoons butter
- ¾ 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 ¼ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
Breading and Frying:
- ½ cup all-purpose flour
- ¾ cup Italian breadcrumbs
- 2 large eggs, beaten
- Vegetable or canola oil, for frying (about 40 oz.)
Instructions
- Prepare the Rice and Broth: Heat butter in a covered soup pot over medium heat. Add diced onions and cook for 5 minutes, stirring occasionally until softened. Add minced garlic and cook for an additional 2 minutes to release aroma.
- Add Liquids and Rice: Pour in chicken broth and crumble in the chicken bouillon cube. Bring the mixture to a rolling boil.
- Cook the Rice: Add the uncooked rice, ensuring it is submerged in the liquid, then return to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes until the rice absorbs most of the liquid.
- Check Rice Doneness: If the liquid isn't fully absorbed and rice isn’t tender, cover and simmer for an additional 5 minutes. Remove from heat once rice is cooked through.
- Melt Cheese on Rice: Sprinkle shredded cheddar and grated Parmesan evenly over the hot rice without stirring. Cover and let sit for 10 minutes, allowing cheese to melt and rice to release from the pot bottom.
- Cook and Prepare Broccoli: Boil broccoli for 3-5 minutes or steam for 5-7 minutes until tender but still slightly firm. Drain and finely chop.
- Mix Broccoli and Seasonings: Add chopped broccoli, Dijon mustard, oregano, basil, and parsley to the rice. Stir thoroughly to combine and then let the mixture cool completely before shaping.
- Form Rice Balls: Once cooled, shape the mixture into 2-inch diameter balls using your hands. Cover with plastic wrap and chill in the refrigerator while preparing the breading stations.
- Prepare Breading Stations: Place the flour, beaten eggs, and Italian breadcrumbs each in separate shallow bowls or trays.
- Bread the Rice Balls: Coat each rice ball in flour, shaking off excess, dip into the beaten eggs allowing excess to drip off, then roll in breadcrumbs to fully coat. Complete breading all balls before frying.
- Heat Oil for Frying: Pour enough vegetable or canola oil into a deep pot or fryer to fully submerge the rice balls. Heat oil to 350°F (175°C), ensuring it is hot enough so breading adheres during frying.
- Fry Rice Balls: Fry rice balls in batches for about 3 minutes each, turning gently to brown evenly on all sides. They should be golden brown and crispy.
- Drain and Season: Remove fried rice balls with a slotted spoon and place on paper towels to drain excess oil. While still hot, sprinkle lightly with salt.
- Serve: Serve warm with ranch dressing or your favorite dipping sauce and enjoy the crispy, cheesy goodness!
Notes
- Use long grain white rice for best texture; avoid sticky or short grain rice.
- Make sure the rice mixture is completely cooled before forming balls to prevent them from falling apart during frying.
- You can substitute broccoli with other finely chopped vegetables like peas or spinach if desired.
- Adjust frying oil amount based on pot size but ensure that the rice balls can be fully submerged for even frying.
- Leftover rice balls reheat well in an air fryer or oven to retain crispiness.
