Gluten Free Rice Balls

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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









Photo of Gluten Free Rice Balls


  • 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.

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