Fun twist on fried mozzarella sticks using rice. Makes a delicious appetizer or snack. Great way to use up leftover rice!

Uncle Ben's
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions. Allow to cool until comfortable to handle.

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  • Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.

  • Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.

  • Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky.)

  • Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.

  • Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.

  • Heat oil to 375 degrees F in a large sauce pan.

  • Cook rice balls in the hot oil in batches, about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown, about 2 to 3 minutes.

  • Drain on paper-towel-lined plate or baking sheet. Salt lightly.

  • Serve hot with heated marinara sauce.

Cook's Note:

UNCLE BEN'S(R) Rice comes in many flavors and varieties to choose from. The brown rice varieties work best for me. Fresh mozzarella is highly recommended here as it is softer in texture and rolls well. Packaged, shredded mozzarella does not blend or melt as well and will yield different results.

Nutrition Facts

112 calories; 5.7 g total fat; 26 mg cholesterol; 182 mg sodium. 11.8 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/30/2015
I made two slight changes. I wanted to use up some Italian cheeses I had on hand so I probably added a little more cheese than was required in the recipe. The mixture was very soft so I dropped a cookie scoop of the rice mixture into the flour and gently shaped it and chilled it in the refrigerator to firm. I then rolled it in the egg and bread crumbs and chilled again. These came out beautifully. They were cheesy and delicious. Thanks Jan for sharing! Read More
(9)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2015
I made two slight changes. I wanted to use up some Italian cheeses I had on hand so I probably added a little more cheese than was required in the recipe. The mixture was very soft so I dropped a cookie scoop of the rice mixture into the flour and gently shaped it and chilled it in the refrigerator to firm. I then rolled it in the egg and bread crumbs and chilled again. These came out beautifully. They were cheesy and delicious. Thanks Jan for sharing! Read More
(9)
Rating: 5 stars
07/30/2015
I made two slight changes. I wanted to use up some Italian cheeses I had on hand so I probably added a little more cheese than was required in the recipe. The mixture was very soft so I dropped a cookie scoop of the rice mixture into the flour and gently shaped it and chilled it in the refrigerator to firm. I then rolled it in the egg and bread crumbs and chilled again. These came out beautifully. They were cheesy and delicious. Thanks Jan for sharing! Read More
(9)
Rating: 5 stars
02/27/2018
I made it just as stated my family loved them! Read More
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Rating: 5 stars
08/19/2017
Loved this!! I changed it up a bit. The first batch I made with vegan American shredded in and the second batch I made with mozzarella cheese. Then I decided to add some cooked ground turkey in the middle of my third batch. My fiancé said these were the best things I've ever cooked. Wasn't sure if that was a compliment or an insult considering how easy and fattening these are. But I must admit they're great!!! Thanks for sharing this recipe!! Read More