Best Deep Fried California Roll Rice Balls Recipes

DEEP-FRIED RICE BALLS

Deep-Fried Rice Balls image

My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.-Elizabeth Blake, Chesapeake, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4-1/2 cups water
2 cups uncooked long grain rice
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
4 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1-3/4 cups seasoned bread crumbs
Oil for deep-fat frying

Steps:

In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

Nutrition Facts : Calories 343 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 461mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

RICE BALLS WITH MEAT SAUCE

Rice Balls with Meat Sauce image

My mom's deep-fried rice balls, flavored with traditional Italian cheeses, make a hearty main dish. She serves them with her special spaghetti sauce - my favorite - featuring ground beef and artichoke hearts. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 23

Ingredients

1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 bay leaves
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon pepper
CHEESE-STUFFED RICE BALLS:
3 eggs
2-1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup grated Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces cubed part-skim mozzarella cheese
1 cup dry bread crumbs
Oil for deep-fat frying

Steps:

In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , For rice balls, in a large bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1-1/2-in. balls. Press a mozzarella cube into each; reshape balls., In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls.

Nutrition Facts :