Herbed Rice Puffs
photo by vrvrvr
- Ready In:
15 rice puffs
- 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.
- Heat oil (2 to 3 inches) in 2 quart saucepan to 375°. Fry rice balls until golden brown; drain.
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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!
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
RECIPE SUBMITTED BY
Just your average femfoodophile who loves to cook and experiment in the kitchen. Thanks to all who review the few recipes I post, I'm not a premium member so I can't send my thanks via a Z-Mail but I hope you know your thoughts and pictures are deeply appreciated. And a great big thanks to AuntSana for adopting me! :) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">