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Cheesy Rice Balls

Author Jenn Quillen


  • 2 Cups Cooked MinuteĀ® Rice White Rice
  • 1/2 Cup Grated Parmesan Cheese
  • 3 Eggs
  • Cubed Mozzarella I used 1/2 inch pieces of cut up string cheese
  • 1/2 Cup Italian Breadcrumbs
  • 1/2 Cup Panko
  • Oil for frying
  • Marinara Sauce for dipping


  1. Pour enough oil to fill heavy-bottomed pot about 5 inches. Heat over medium flame until oil is *375.
  2. In large mixing bowl, combine the rice, Parmesan and 1 egg. Get in there and use your hands like grandma did to completely combine mixture. Grab enough mixture to form a cheesy rice ball about the size of a ping pong ball. Tuck a cube of mozzarella in the middle. The trick here is to squeeze it good and firm. If you don't you will end up with fried goop. No one wants that. Repeat until all mix is used. This should make about 8-10 cheesy rice balls.
  3. In shallow dish, mix Panko and breadcrumbs together. Set aside. In small bowl, whisk those last 2 eggs. Dip each rice ball in the eggs and then roll them in the Panko.
  4. Your oil should have reached *375 by now. Carefully slide 3 of the panko coated rice balls to the pot. Fry them until golden brown (about 2 minutes) Use a slotted spoon to remove from oil and place on paper towel lined plate. Toss on a pinch of salt. Continue to slide, fry, drain until all cheesy rice balls are fried.