Description

These little bites were born from a fridge clean-out and a little kitchen chaos back in 2018. With flour flying and my puff pastry dreams deflated, I tossed leftover rice with cheese and marinara, rolled them up, and prayed to the crispy gods. The result? Golden rice balls that vanished faster than you can say “seconds.” These crispy, cheesy wonders have since become my go-to snack for game nights, potlucks, and rainy-day comfort. They’re warm, crunchy hugs in bite-sized form—and the perfect way to turn last night’s rice into today’s applause.

Ingredients

Scale

2 cups cooked short-grain brown rice (chilled)
¼ cup marinara sauce
½ cup ricotta cheese
½ cup shredded mozzarella
½ cup grated Parmesan (¼ cup in mix, ¼ cup for crust)
2 eggs, whisked
2 cups panko breadcrumbs
1 cup whole wheat flour
¼ tsp kosher salt + ¼ tsp black pepper
1 bunch parsley, chopped

Instructions

Preheat oven to 400°F. Grease or line a baking sheet.
Mix filling: Combine rice, marinara, ricotta, mozzarella, ¼ cup Parmesan, salt, pepper, and parsley. Chill 15 mins.
Shape balls: Roll into 1½-inch balls using 2 tbsp of mix each.
Bread: Coat in flour, dip in egg, roll in panko + Parmesan mix.
Bake or Fry:
- Bake: 20–25 mins, flip halfway.
- Fry: 2–3 mins per side at 350°F. Drain on paper towels.
Rest 5 mins before serving (molten cheese alert!).

Notes

Too wet? Add breadcrumbs.
Want extra crunch? Double dip in panko!
Freeze before baking/frying for up to 1 month.

Prep Time: 20 mins
Cook Time: 25 mins

Nutrition

Serving Size: 16–18 balls
Calories: 120 each