Left Over Rice Balls Food

LEFT OVER RICE BALLS

Steps:

• 1. pre heat oven to 450 degrees place a cooling cookie rack over top of a cookie sheet and spray with pam, this will allow the heat to cook evenly around the balls and keep the balls crisp.
• 2. In a bowl mix the rice, cream cheese, cheddar cheese, 1 egg, garlic powder and seasoned salt ( you can season anyway you wish this was my preference) the cream cheese is needed to have to keep the rice together.
• 3. in a dipping bowl whisk the second egg with water to make an egg wash, in another dipping bowl add the bread crumbs
• 4. Make the rice mixture in to balls similar to the size of a meatball, dip in the egg wash and roll in the breadcrumbs, place on the prepared cookie sheet continue until all the mixture is used, depending on the size we got 7 rice balls out of the mixture.
• 5. bake at 450 degrees for about 45 mins or until golden brown, be careful they will be hot inside. ENJOY!!

25+ EASY LEFTOVER RICE RECIPES (+TUNA RICE SALAD)

Steps:

• Mix everything together.
• Cover with plastic wrap and refrigerate.

MEXICAN RICE BALLS - LEFTOVER RICE

Steps:

• Mix chilled rice, eggs, and peas together.
• Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
• Place flour, egg and breadcrumbs into 3 separate bowls.
• Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
• Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
• Serve with a tomato sauce.