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    You are in: Home / Recipes / Herbed Rice Puffs Recipe
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    Herbed Rice Puffs

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 28, 2009

      Love that you can make something out of leftovers! Any recipe that has a plan over ingredient I appreciate. I used cold short grain riced and seasoned that with Italian seasoning. I chilled ours for an hour and a half, squished the rice mixture together real tightly, seasoned the bread crumbs with more Italian seasoning, and had no problems with them falling apart as you can see from my photo. DH pan fried them and you can see he did a perfect job! Thanks Wicked for another winner! Made for Everyday is a Holiday.

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    • on May 29, 2009

      So good!! I used fresh cooked rice (because I forgot to make some for lunch to have leftovers), and pan fried these instead of deep frying (I hate cleaning after deep frying), and they were wonderful. It was slightly difficult to keep these in little patties, but I squished the rice mixture fairly well, and then just treated them gently until they were cooked on both sides. I haven't cooked with savory a lot, but it made these little puffs super yummy. I did double the recipe to use as a side dish instead of an appy, and wish there were leftovers for lunches today! Thank you so much for sharing, I will be making these again. Made for ZWT5, for the Groovy GastroGnomes.

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    • on April 29, 2009

      This recipe didn't work for me. I couldn't get my mixture to form balls. My leftover rice was somewhat dry which might have been the problem, so maybe sticky rice is what's needed. After unsuccessfully trying to fry a couple of loosely formed patties, I gave up and poured most of the oil from my pan and simply turned the rest of the mixture into a savory fried rice. It was still a tasty side dish even though it wasn't "puffs".

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    • on January 09, 2009

      Even though I accidentally made these slightly wrong, they still turned out great. They're wonderful, and I will very definitely make these again. They're very similar to my mom's recipe for Appetizer Rice Puffs. But I really like the addition of the Summer Savory in this recipe, as I think it adds a nice touch to the Herbed Rice Puffs.

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    • on December 12, 2008

      I didn't have any summer savoury so, after consulting the Zaar Kitchen Dictionary, I added some mint and some thyme. I shaped mine into patties rather than balls so that they'd be easier to panfry rather than deep fry, and easier to turn. My only additions were 2 cloves of finely minced garlic which I just softened in the pan, allowed to cool, then added to the rice mixture, and one chopped chive. A great blend of flavours. These would make fabulous make-ahead appetisers. On this occasion, we enjoyed these as a side-dish with Lavender Lynn's Hawaiian Meatballs. Thank you for sharing this recipe, wicked cook 46. Made for Everyday is a Holiday. Next time, I think I'll add some thoroughly squeezed spinach.

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    • on December 03, 2008

      Well, I didn't have summer savory so I went with seasoned bread crumbs. I also was a bit rushed at dinnertime, and accidentally added the breadcrumbs into the mix. No matter, they turned out delicious and wonderful. A great and simple recipe to use up leftover rice, will definitely make again. Thanks for posting. :)

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    Nutritional Facts for Herbed Rice Puffs

    Serving Size: 1 (53 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 112.2
     
    Calories from Fat 32
    28%
    Total Fat 3.6 g
    5%
    Saturated Fat 1.7 g
    8%
    Cholesterol 42.5 mg
    14%
    Sodium 182.9 mg
    7%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.5 g
    2%
    Protein 5.7 g
    11%

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