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| Servings5People | Prep Time15Minutes | Cook Time10-30Minutes |
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Ingredients
2cups
Hinode Medium Grain White or Brown Ricecooked, completely cooled
1/2cup
Mozzarella Cheeseshredded
1/2cup
Parmesan cheeseshredded (not from a shaker/box)
Salt & Cracked Pepperto taste
1tsp
olive oil
3cups
Rice Chex Cereal
Servings: People
Units:
Instructions
- 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.
Recipe Notes
* Add 1/2 to 1/3 cup ham, prosciutto or pepperoni to rice and cheese mixture for meat lovers.
Recipe and photography by Sala Kanan of VeggieBelly.com