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Fried Rice Balls on a plate with one sliced open to show the cheesy broccoli cheese filling.
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Fried Rice Balls

These Cheesy Fried Rice Balls are filled with savory rice, melted cheddar, Parmesan, and delicious bites of broccoli. They're golden on the outside and warm and cheesy on the inside.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Servings: 23 Rice Balls
Calories: 217kcal
Author: Stephanie

Ingredients

  • 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 see notes
  • 2 cups broccoli fresh or frozen
  • 2 ¼ cups cheddar cheese shredded
  • ¼ cup Parmesan cheese grated
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon EACH: Dried oregano, basil, parsley

Breading

  • ½ cup all-purpose flour
  • ¾ cup Italian breadcrumbs
  • 2 large eggs beaten
  • Vegetable or canola oil for frying (I use 40 oz.)
US Customary - Metric

Instructions

Prepare the Rice and Broccoli

  • Heat the butter in a soup pot with a tight-fitting lid. Add the onions and let them soften for 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes.
  • Add the chicken broth and chicken bouillon cube. Bring to a boil.
  • Add the rice, submerge it in the liquid, and return to a boil. Cover tightly and reduce to a simmer. Simmer for 15 minutes.
  • Verify that the liquid is mostly gone and the rice is cooked through. (If not, quickly replace lid and simmer for 5 more minutes, or until cooked through.)
  • Remove from heat and sprinkle the cheese over the top of the rice but do not stir. Cover and let sit for 10 minutes. (This allows any rice stuck to the bottom of the pot to release while the cheese melts.)
  • Meanwhile, boil the broccoli for 3-5 minutes or steam for 5-7 minutes, until your desired texture is obtained. Drain well and dice finely.
  • Add the broccoli, mustard, and seasonings to the rice pot. Stir to combine, then let it cool completely.

Form the Rice Balls and Bread them

  • Once cooled, roll into 2-inch balls. Cover with saran wrap and transfer to the fridge while you place the whisked eggs, flour, and breadcrumbs into 3 separate bowls/trays.
  • Coat each of the rice balls in flour, tapping off the excess.
  • Dip them into the eggs. Allow excess to drip off so that it doesn’t bleed through the breadcrumbs. Coat each in the breadcrumbs. Finish breading all the rice balls before you start frying.

Fry

  • Add enough oil to a pot or deep fryer to cover the rice balls. Heat to 350° F. Ensure the oil is sufficiently heated before frying so that the breading stays on the rice.
  • Fry in batches for about 3 minutes each, until they’re golden brown, gently rotate during frying. Use a slotted spoon to remove and transfer to a paper towel lined plate. Sprinkle with salt while hot.
  • Serve with ranch or your dipping sauce of choice and enjoy!

Notes

Pro Tips:
  • Rice: This recipe uses a standard ratio of 1 cup long grain white rice, to 2 cups liquid, to yield 3 cups cooked rice. I use Carolina white long grain rice.
    • Feel free to use 3 cups of leftover rice for this recipe.
    • You can also refer to your package of rice for instructions on how to cook 3 cups of rice to combine with the remaining ingredients in this recipe.
    • Note that the addition of salt will likely be needed if not using the broth/bouillon to cook the rice in.
    • Higher altitudes will likely require more liquid and longer cooking time for rice.
  • Cheese: Be sure to shred the cheese from a block so that it melts and tastes the best. Bagged shredded cheese doesn't melt as well. I use Cracker Barrel Sharp Yellow cheese for this.
  • Broccoli: You can use fresh or frozen. Dice it very finely after boiling/steaming it.
  • Oil: I use a 40 oz. container of Crisco Vegetable Oil for this recipe. After frying, I transfer it to a 32 oz. Tupperware container and refrigerate to use another time, discarding any brown bits on the bottom of the pot.
  • Filling options include finely diced ham, peas, mozzarella, cheddar jack, Monterey jack, pepper jack, and more!
  • Dipping options include any variety of ranch, aioli, Parmesan peppercorn dressing, and creamy Italian dressing. 
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well. 
  • To reheat:
    • Oven: Bake uncovered on a baking sheet at 350° for 10-15 minutes, until hot and crispy.
    • Air fryer: 350° for 4-6 minutes. (Add 1-2 minutes after checking on them if needed.)
Nutritional information is an estimate and is per rice ball. This recipe makes approximately 23 rice balls.

Nutrition

Calories: 217kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 284mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 1mg