Herbed Rice Puffs
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.
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READY IN: 30mins
SERVES: 4-5
YIELD: 15 rice puffs
UNITS: US
INGREDIENTS
Nutrition- 1
- 1
- 1⁄8teaspoon poultry seasoning
- 1⁄8teaspoon salt
- 1⁄2cup grated parmesan cheese
- 1⁄3cup dry breadcrumbs
- vegetable oil (for frying)
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DIRECTIONS
- 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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