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Quick Rice Balls

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
Dinner (2274)      Lunch (1798)      Quick (1387)      Rice (247)     
These Rice Balls are very easy to make and the ideal way to use up any leftover rice from last night's dinner. They are also great for popping into kids lunch boxes or serving as finger food at your next gathering. You could make these into more traditional style Arancine by adding a meat and/or cheese filling before you roll them, but I chose to keep these ones super simple. I also made these quite small so that they are easy for little fingers to manage, but you could make bigger ones if you wanted to.

Rice balls ready to serve

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Makes: 4 - 5 servings

Mix some pesto into the rice

2 cups pre-cooked (leftover) rice
2 tablespoons pesto
2 tablespoons grated parmesan cheese
2 eggs
1 -2 tablespoons milk
2 tablespoons flour
2 tablespoons olive oil

Mix together pre-cooked rice, grated parmesan cheese and pesto.

Add the eggs and milk

Add eggs and a little milk, so that the rice can be "molded" into round shapes.

Mold the rice into ball shapes - these could be large (like a cricket ball) or small (like a golf ball). Stuff them with meat or a lump of your favorite cheese at this point.

Place them in the fridge to set for 30 minutes.

Roll the balls in some flour

Roll the balls in beaten egg and coat with flour.
Fry them in olive oil until light brown all over.

Fry them in olive oil until light brown

Serve with Mango Chutney or Bolognese sauce and Salad or perhaps take it to school in a lunch box. Enjoy.

# Rice
# Lunch
# Dinner
# Quick
I like this Recipe - 12
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