Breaking open the crispy golden shell to reveal the cheesy, steaming rice inside is the best part of eating these. These Fried Rice Balls are my favorite solution for sneaking vegetables into a meal that my kids, Olivia and Ethan, actually beg for. The combination of sharp cheddar, savory onions, and tender broccoli creates a filling that feels comforting and substantial. They remind me of a cozy weekend afternoon when you have just enough leftovers to create something new and exciting. If you love Homemade Fried Rice Balls, this recipe is going to be a staple.
Why You'll Love This
The contrast between the crunchy breadcrumb coating and the soft, cheesy center is what makes these addicting. They are surprisingly sturdy, making them excellent finger food for parties or a fun addition to a school lunchbox. This Rice Balls Recipe Easy method uses a simple binding technique so they don't fall apart in the oil. Plus, the Dijon mustard adds a subtle tang that cuts through the richness of the cheese perfectly.
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Ingredients & Equipment
This recipe transforms basic pantry staples into a gourmet-style appetizer. You likely have most of these Easy Rice Balls ingredients in your kitchen already.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Long Grain White Rice: The base of the dish; cooking it in broth infuses flavor right from the start.
- Cheddar Cheese: Sharp cheddar provides the best flavor punch and melting quality.
- Broccoli: Finely diced florets add texture and a pop of green without overpowering the bite.
- Chicken Broth & Bouillon: Using broth instead of water creates a savory, rich foundation.
- Italian Breadcrumbs: These contain herbs that season the outer crust as it fries.
- Eggs: Essential for binding the breadcrumbs to the rice ball.
- Dijon Mustard: A secret ingredient that enhances the cheese flavor significantly.
Optional Extras
- Bacon Bits: Fold in some crispy crumbled bacon for a smoky, salty crunch.
- Cayenne Pepper: Add a pinch to the flour mixture if you want a little heat.
How to Make Fried Rice Balls (Step-by-Step)
The key to success is patience during the cooling process; the rice needs to be cold to hold its shape.
Cook the Base
Sauté onions and garlic in butter, then simmer the rice in chicken broth until tender. Cooking the aromatics first ensures the flavor is distributed evenly throughout the entire pot.
Melt and Mix
Sprinkle the cheese over the hot rice, cover it, and let it sit for 10 minutes before mixing in the broccoli and seasonings. This rest period allows the cheese to melt gently, acting as a glue for the grains.
Form and Chill
Roll the cooled rice mixture into 2-inch balls and refrigerate them while you prepare the breading station.
Why do I need to chill them? Chilling firms up the starches and cheese, which prevents the balls from disintegrating when they hit the hot oil.
Bread the Balls
Coat each ball in flour, dip it into beaten eggs, and finally roll it in Italian breadcrumbs. Shake off any excess egg to ensure the breadcrumb layer adheres tightly and fries up crisp.
Fry Until Golden
Heat the oil to 350°F and fry the balls in batches for about 3 minutes until deep golden brown. Use a slotted spoon to rotate them gently so they cook evenly on all sides.
Drain and Season
Transfer the fried balls to a paper towel-lined plate and sprinkle immediately with salt. Seasoning them while they are still hot ensures the salt sticks to the crust rather than bouncing off.
Top Tip
Making Fried Rice Balls is easier when you follow a few temperature rules.
Season Layers → this builds depth → taste the savory notes in the rice, not just the crust.
Cool Rice Completely → this stiffens the mixture → notice how easily they roll without sticking to your hands.
Don't Overcrowd Oil → this maintains high heat → see the bubbles sizzling vigorously around each ball.
Finely Dice Broccoli → this prevents large chunks → feel a smooth, uniform texture in every bite.
Use Wet Hands → this stops sticky rice → observe clean palms even after rolling a dozen balls.
Check Oil Temp → this ensures crispy crusts → hear a distinct sizzle immediately upon dropping a crumb in.
Follow Aliana on Pinterest →Ingredient Substitutions & Variations
You can easily adapt this Stuffed Rice Balls Recipe to suit your taste. For a vegetarian version, swap the chicken broth for vegetable stock and skip the bouillon. If you want a more classic vibe, try making Homemade Italian Rice Balls by using mozzarella instead of cheddar and serving with marinara. You can also use leftover risotto if you have it, though the texture will be creamier and softer.
Storage & Reheating Instructions
These store surprisingly well in the refrigerator for up to 3 days in an airtight container. To reheat Homemade Rice Balls, place them in an oven or air fryer at 375°F for 5-8 minutes; this restores the crunch that the microwave would destroy. You can also freeze the breaded (uncooked) balls for up to a month and fry them directly from frozen, adding a few minutes to the cook time.
Serving Suggestions
I love serving these with a cool ranch dressing or a spicy aioli to balance the hot, savory filling. They also pair wonderfully with a simple tomato soup for a hearty lunch combo. If you are looking for Riceball Recipes to serve at a party, arrange them on a platter with toothpicks and a trio of dipping sauces like marinara, honey mustard, and blue cheese.
FAQs About Fried Rice Balls
Why did my rice balls fall apart in the oil?
This usually happens if the oil wasn't hot enough or the rice mixture was too warm when forming. Ensure your oil is at 350°F and that you have chilled the formed balls before breading.
Can I bake these instead of frying?
Yes, you can spray them with cooking oil and bake at 400°F for 20 minutes. They won't be quite as uniformly crispy as the fried version, but they are still delicious and lighter.
What is the best rice to use?
Long-grain white rice works great here because it becomes fluffy, but short-grain rice or arborio is also excellent because it is naturally stickier, helping the ball hold together.
Can I make these ahead of time?
Absolutely, you can bread the balls and keep them in the fridge for up to 24 hours before frying. This makes them perfect for prepping ahead of a party or family gathering.
More Recipes You'll Love
If you enjoyed these crispy treats, here are a few more comfort food favorites to try. These Fried Rice Balls are just the beginning of our cheesy obsessions.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Easy Rice Balls Recipe
Ingredients
Equipment
Method
- Sauté the onions in melted butter for 5 minutes, then add the garlic and cook for 2 more minutes.
- Pour in the chicken broth and bouillon cube, bring to a boil, then stir in the rice.
- Cover tightly, reduce heat to a simmer, and cook for 15 minutes until the liquid is absorbed.
- Remove from heat, sprinkle cheese on top without stirring, cover, and let sit for 10 minutes to melt.
- Mix in the cooked diced broccoli, mustard, and dried herbs, then let the mixture cool completely.
- Form the cooled rice mixture into 2-inch balls and refrigerate them while setting up your breading station.
- Dredge each ball in flour, dip into beaten eggs, and coat thoroughly in breadcrumbs.
- Heat oil to 350°F (175°C) and fry the balls in batches for about 3 minutes until golden brown.
- Remove with a slotted spoon, drain on paper towels, and sprinkle immediately with salt.
- Serve hot with ranch dressing or your favorite dipping sauce.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Fried Rice Balls:
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