Hinode

Gluten Free Rice Balls

I am using:

Raw rice

Prep time

15min

Cook time

30min

Ingredients to serve:

This recipe was originally designed for 5 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

5 cup Hinode Medium Grain White or Brown Rice (cooked, completely cooled)
1¼ cup Mozzarella Cheese (shredded)
1¼ cup Parmesan cheese (shredded (not from a shaker/box))
2½ tsp Dried Italian Seasoning
Salt & Cracked Pepper (to taste)
5 Large Eggs
2½ tsp olive oil
7½ cup Rice Chex Cereal

Calrose

Characteristics

Medium

Tender

Soft

Method

Mix rice, cheese, Italian seasoning, salt and pepper together - form into 1 inch sized balls.
Crack eggs into a shallow dish. Add olive oil and whisk well.
Place rice chex in a food processor and crush until it resembles breadcrumbs. (You can also put the rice chex in a plastic sandwich bag and use a rolling pin to crush.) Put crushed rice chex in a separate shallow dish.
Take one rice ball and dip it in the egg mixture, making sure it gets coated on all sides. Repeat with all rice balls.
Bake breaded rice balls on a nonstick or parchment lined baking sheet at 425f for 30 minutes or until golden on all sides. You can also fry breaded rice balls in vegetable oil for about 5 - 10 minutes until golden on all sides.
Serve with marinara sauce for dipping.