Description

Deliciously crispy fried rice balls made with a flavorful blend of butter-sauteed onions and garlic, tender chicken broth-cooked rice, fresh or frozen broccoli, and a rich mix of cheddar and Parmesan cheeses. These golden-brown bites are coated in a seasoned breadcrumb crust and fried until perfectly crunchy, making a perfect appetizer or savory snack.

Ingredients

Scale

Rice and Cheese Mixture

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 (approx. 40 oz.)

Instructions

Prepare the Rice and Broccoli: Heat butter in a pot with a tight-fitting lid. Add diced onions and soften for 5 minutes, stirring occasionally. Add minced garlic and cook for an additional 2 minutes.
Simmer the Rice: Pour in chicken broth and add the chicken bouillon cube. Bring to a boil, then add rice submerged in the liquid. Return to boiling, cover tightly, then reduce to a simmer for 15 minutes.
Check Rice Doneness: Confirm liquid is mostly absorbed and rice is tender. If needed, cover and simmer another 5 minutes.
Let Cheese Melt: Remove pot from heat, sprinkle shredded cheddar and Parmesan cheeses over rice without stirring. Cover and let sit for 10 minutes to allow cheese to melt and rice to release from the bottom.
Cook Broccoli: While rice rests, boil broccoli for 3-5 minutes or steam for 5-7 minutes until tender. Drain and finely dice.
Combine Ingredients: Stir diced broccoli, Dijon mustard, and dried herbs into the rice mixture. Cool completely.
Form Rice Balls: Once cool, roll mixture into 2-inch balls. Cover with plastic wrap and refrigerate while preparing breading stations.
Prepare Breading Stations: Set out three separate bowls or trays for flour, beaten eggs, and Italian breadcrumbs.
Bread the Rice Balls: Coat each rice ball in flour, shaking off excess. Dip into beaten eggs, allowing extra to drip off, then coat thoroughly in breadcrumbs. Repeat for all balls.
Heat Oil: Add enough vegetable or canola oil to a deep pot or fryer to fully submerge rice balls. Heat oil to 350°F, ensuring it’s hot enough to keep the breading intact during frying.
Fry Rice Balls: Fry rice balls in batches for about 3 minutes each, turning gently to brown evenly. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately while hot.
Serve: Serve the crispy rice balls warm with ranch dressing or your favorite dipping sauce and enjoy!

Notes

You can substitute frozen broccoli if fresh is unavailable; just ensure it’s fully thawed and drained.
Use freshly grated Parmesan and shredded cheddar for the best melting and flavor combination.
Keep the rice balls chilled before frying to ensure they hold their shape when submerged in hot oil.
The cooking time of rice may vary slightly depending on the stovetop and pot used, so check for doneness before removing from heat.
Use a thermometer to maintain oil temperature for crispier, non-greasy rice balls.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: fried rice balls, broccoli rice balls, cheesy rice bites, appetizer, comfort food, fried snacks