Herbed Rice Puffs

Submitted by ghostlyvision

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 15 rice puffs
• Serves: 4-5

ingredients

• 1 egg
• 1 cup cooked rice (white or brown)
• 1⁄8 teaspoon poultry seasoning
• 1⁄8 teaspoon salt
• 1⁄2 cup grated parmesan cheese
• 1⁄3 cup dry breadcrumbs
• vegetable oil (for frying)

directions

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.

Reviews

[vrvrvr]

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!

 

[Darkhunter]

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! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0