Rice Balls

READY IN: 40mins
Recipe by gourmetmomma

This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not tried this one, but am posting recipes upon request. The author indicates that the chicken can be left out of the recipe for a vegetarian option.

Top Review by OctoberBride

I've made these several times, however, I've changed the recipe a bit. I agree wih others who have mentioned that there is a definite lack of flavor. I've added my own homemade secret seasoning blend to this recipe. I rated this recipe 3 stars for two reasons: #1 the lack of flavor I just mentioned and #2 they are a real pain in the rear to make. Each time I make them, I say that I'm never making them again. When I am making them you can hear me screaming from my kitchen that "I'm in rice ball hell!" Ask my husband :) I recommend doubling (or even tripling) the recipe and freezing a bunch because it's quite a project!

Ingredients Nutrition

Directions

  1. If needed, cook the rice according to package directions.
  2. Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
  3. Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
  4. Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
  5. Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
  6. Roll the rice balls into the egg mixture, then the breadcrumbs.
  7. Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.

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