Total Time
Prep 15 mins
Cook 15 mins

I found these in a 1970's Betty Crocker cookbook, a simple and tasty use for your leftover cooked rice. Prep time does not include one hour chill time.

Ingredients Nutrition


  1. Beat egg; stir in rice, poultry seasoning, salt and cheese. Refrigerate at least one hour. Shape by rounded teaspoonfuls into fifteen balls. Roll in bread crumbs.
  2. Heat oil (2 to 3 inches) in 2 quart saucepan to 375°. Fry rice balls until golden brown; drain.
Most Helpful

Great! I used brown rice and doubled it, taking the Parmesan cheese to about 2/3 cup. (Which was plenty.) I added some spicy Emeril's Essence in place of poultry seasoning. These fry up very quickly, just a minute or two and done! They can be made ahead. I let them hang out on the kitchen counter for about an hour after frying, then heated them on a sheet pan in a hot oven for a few minutes. These little rice balls also take nicely to dipping sauce - the sky is the limit as far as compatible flavors. We mixed bbq sauce and a little mayo. Delicious plain, too!

vrvrvr September 30, 2013

These were wonderful....and fun! I know, it's the little things that make me happy! These would go great with almost any meat entree, especially if you dribbled a little gravy over them, if you made gravy! But they are great as a stand alone, also. Thnx for sharing your recipe, ghostly vision. Made for PAC Spring 2010. You've been adopted!

Darkhunter April 24, 2010