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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found these in a 1970's Betty Crocker cookbook, a simple and tasty use for your leftover cooked rice. Prep time does not include one hour chill time. Ingredients:
1 egg |
1 cup cooked rice (white or brown) |
1/8 teaspoon poultry seasoning |
1/8 teaspoon salt |
1/2 cup grated parmesan cheese |
1/3 cup dry breadcrumbs |
vegetable oil (for frying) |
Directions:
1. Beat egg; stir in rice, poultry seasoning, salt and cheese. Refrigerate at least one hour. Shape by rounded teaspoonfuls into fifteen balls. Roll in bread crumbs.
2. Heat oil (2 to 3 inches) in 2 quart saucepan to 375°. Fry rice balls until golden brown; drain.
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