If you struggle with the constant leftovers of rice, this recipe is for you. I cook rice often, but it's impossible to make "just enough" rice, right? It's always too little or too much... and frankly, plain rice and fried rice get boring very fast. This Italian rice balls make a perfect snack or even side dish, with or without sauce. Warm rice sticks together better, so heating it up before making the balls (or using fresh warm rice) is a good idea. Another tip: Don't crowd the pan, because the balls might fall apart.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups cooked rice
- 2 servings egg replacement (enough to replace 2 eggs)
- 1/3 cup grated vegan cheese
- to taste parsley, finely chopped
- 2 tsp Italian seasoning (oregano, basil, thyme)
- 1 tsp salt
- 1 to 1 1/2 cups GF breadcrumbs
- oil for frying
Directions
- In a large bowl, combine the rice, egg replacement (I love the one called “Eggie” that you just mix with water), vegan cheese, parsley, seasoning, and salt.
- Place the fine breadcrumbs in a shallow dish and set aside.
- With wet hands, scoop up a heaping tablespoon of rice and make it into a ball. Place it in the breadcrumbs. Coat the rice ball with breadcrumbs and set it aside. Continue the process until all the rice is used up. If you need, wash your hands once in a while. I found forming the balls with wet hands makes it easier.
- In a big skillet heat up the oil over medium heat, and fry the balls until they are golden brown. Do not crowd the pan, or the rice balls will fall apart. Use a fork to roll them over for even browning.
- Drain on paper towels and serve warm.
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Photo: Imola Toth
