Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
8
Yield:
24 rice balls
Ingredients
Directions
Whisk together eggs, cheese, parsley, 1 teaspoon salt, and pepper in a medium bowl until combined. Cover the bowl and place in the refrigerator while you prepare rice.
Pour water and remaining 1 teaspoon salt into a large saucepan; bring to a boil. Stir in rice and reduce heat to low. Cook rice, stirring frequently, until water is almost completely absorbed. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool at room temperature for 1 hour.
Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1-inch balls, then coat each one with bread crumbs.
Heat 1 inch oil in a deep saucepan to 350 degrees F (175 degrees C).
Working in batches, fry rice balls in hot oil, turning as needed to ensure even browning. Drain on paper towels and serve warm.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
683
Calories
58g
Fat
35g
Carbs
7g
Protein
