Left over rice balls

Judy Wisniewski


We went to our favorite Italian restaurant, the app of the day was italian rice balls never heard of them so of course we had to get them, they were delish.

Well I thought hmm I can do this with left over rice I had in my fridge, here is what I came up with, my family loved it, I baked rather than fried them since we try not to fry much anymore, they still were nice and crispy. Hope you enjoy it.

pinch tips: Perfect Pasta Every Time



20 Min


45 Min


1 1/2 c
left over rice
2 Tbsp
cream cheese
1/2 c
cheddar cheese shredded
1 tsp
garlic powder
1 tsp
seasoned salt
1 1/2 c
bread crumbs

Directions Step-By-Step

pre heat oven to 450 degrees place a cooling cookie rack over top of a cookie sheet and spray with pam, this will allow the heat to cook evenly around the balls and keep the balls crisp.
In a bowl mix the rice, cream cheese, cheddar cheese, 1 egg, garlic powder and seasoned salt ( you can season anyway you wish this was my preference) the cream cheese is needed to have to keep the rice together.
in a dipping bowl whisk the second egg with water to make an egg wash, in another dipping bowl add the bread crumbs
Make the rice mixture in to balls similar to the size of a meatball, dip in the egg wash and roll in the breadcrumbs, place on the prepared cookie sheet continue until all the mixture is used, depending on the size we got 7 rice balls out of the mixture.
bake at 450 degrees for about 45 mins or until golden brown, be careful they will be hot inside.


About this Recipe

Course/Dish: Other Appetizers
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #rice, #cheese, #creamcheese