Oxmoor House
Hands-on Time
25 Mins
Total Time
55 Mins
Makes about 1 1/2 dozen

Serve these crisp rice bites with your favorite rémoulade sauce.

How to Make It

Step 1

Bring 2 2/3 cups water to a boil over medium-high heat; add rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Let cool 10 minutes.

Step 2

Stir together rice, 1/2 cup breadcrumbs, and next 5 ingredients.

Step 3

Shape rice mixture into 18 (1/4-cup) balls. Dredge in remaining 1 cup breadcrumbs.

Step 4

Pour oil to a depth of 3 inches into a Dutch oven. Heat oil to 350° over medium-high heat. Fry rice balls, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain.

Ratings & Reviews

Excellent structural integrity. Also, delicious!

November 14, 2015
This was my first time ever deep-frying something, and it went perfectly! The rice mixture is the perfect consistency for making balls that will stay together. The breadcrumbs stuck right to them. They stayed completely intact through the cooking process, and they came out a beautiful golden brown.They taste delicious. My girlfriend and I agreed that we couldn't isolate the flavor to one particular ingredient. You can pick them up and bite into them without them falling apart.One word of advice, though: if you're going to flip them once during cooking as I did (and as the recipe recommends), you don't need to add cooking oil to a depth of 3 inches. You only need about 1 inch at the most. Think about it: if you're going to flip them once, you only need them about 2/3 covered while cooking, with the top 1/3 exposed. The balls are about 2 inches in diameter. Also account for the fact that when you add the balls to the oil, they will displace oil and make the liquid level rise. The liquid level almost doubles after adding the balls.