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CHEESE RICE BALLS 6

Yield: Makes approximately 30 rice balls.

• 2 cups cooked rice
• 1 cup shredded Monterey Jack cheese with jalapeno peppers
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 egg, beaten
• 1 teaspoon Worcestershire sauce
• 1/3 cup finely crushed crisp rice cereal
• vegetable oil for deep-fat frying

 
Combine rice, cheese, salt, pepper, egg and Worcestershire sauce in large mixing bowl. 
 
Shape mixture into small balls about 1 inch in diameter; roll in crushed rice cereal.

Deep-fry in hot oil (350 degrees) until golden brown, about 1 minute.

Drain on paper towels. Serve warm.


Nutrition Facts
Calories 29   
Total Fat 1g 
Cholesterol 10mg 
Sodium 67mg 
Total Carbohydrate 3g 
Protein 1g
 
USA Rice Federation www.usarice.com