Fried Rice Cheese Balls

You will love this amazing recipe. It has everything that I love, a crunchy layer, soft middle, and oozy cheese. These fried rice and cheese balls are to die for. They are so easy to make, super delicious, and taste incredible with fragrant Thai jasmine rice. This makes 12 large rice and cheese balls.

I love making these with Thai jasmine rice because of its aroma, soft texture and great taste – it gets nice and sticky, which helps the balls hold together.

Why you'll love these rice cheese balls

• Crunchy outside, soft inside with a stretchy, melty mozzarella centre.
• Like Italian arancini, but quicker and easier.
• Perfect party food, snack or starter.
• Great way to use up leftover rice.

Ingredients

Rice Balls

• 1 small onion
• 15 g (1 tbsp) olive oil
• 15 g (1 tbsp) unsalted butter
• 160 g (3/4 cup) Thai jasmine rice
• 800 ml (3 1/3 cups) hot chicken stock (can use vegetable stock also)
• Pinch of salt (to taste)
• 100 g (1 cup) grated parmesan cheese
• 20 g (1/4 cup) grated mozzarella cheese
• 120 g (4 oz) mozzarella cheese cut into 12 cubes
• 30 g (1/4 cup) green peas (optional)

Breadcrumb Coating

• 100 g (1 cup) golden breadcrumbs
• 50 g (1/3 cup) all-purpose plain flour
• 2 eggs
• Oil for frying: vegetable, sunflower, canola, or grapeseed oil

Method

1. Take a deep or shallow pan with a tight-fitting lid. Add the butter and oil to the pan together with the chopped onion. Cook the onion on medium heat for 5-6 min or until soft and golden.
2. Then add the rice and stir to coat with the butter and oil.
3. Add the chicken stock, mix through, then add a pinch of salt. Cover with a lid and simmer on low heat until the liquid has been absorbed by the rice (about 15-17 min). Stir in the peas, then cover with the lid and finish cooking (2 min). The rice should be soft and the liquid mostly absorbed.
4. Spread the rice mixture onto a large rimmed baking dish to cool.
5. Once the rice has cooled down to room temperature, stir in the parmesan and grated mozzarella. Form rice balls with wet hands, using a heaping tablespoon for each.
6. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
7. Set up 3 shallow trays: one with flour, one with breadcrumbs and a bowl with beaten eggs. Dredge each rice ball in flour, shaking off the excess, then dip one by one in the beaten egg, allowing excess egg to drip back into the bowl. Finally, roll the balls in breadcrumbs until evenly coated. It's best to bread all of the rice balls before you start frying, since the frying is quick.
8. Add vegetable or sunflower oil to a deep pot over medium heat. Once the oil is hot, test it with a small piece of rice – if it sizzles and floats, the oil is ready.
9. Add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels to soak up any excess oil and serve straight away. I like them hot and cheesy, but they also taste great cold.

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Alla's tips

• Cool the rice completely before shaping – warm rice is too soft and sticky to hold its shape.
• Wet your hands so the rice doesn't stick while shaping.
• Seal the cheese in completely so it doesn't leak out while frying.
• Chill the breaded balls for 20 minutes before frying – they hold together better.
• Keep the oil around 350°F (175°C). Too hot and the outside burns before the cheese melts.
• Prefer not to fry? Spray with oil and bake at 400°F (200°C) for 20–25 minutes, or air fry at 380°F (190°C) for 10–12 minutes.

Storage

Keep cooked rice balls in the fridge for up to 3 days and reheat in the oven at 375°F (190°C) for 10–15 minutes. You can also freeze breaded, uncooked balls for up to 2 months and fry from frozen (add 1–2 minutes).

Frequently asked questions

Are these the same as arancini?
They're very similar! Arancini are Italian rice balls usually made with risotto. This version uses fragrant jasmine rice cooked in stock.

Can I use leftover rice?
Yes – cooked rice from the day before works perfectly. Mix in a beaten egg to help it bind if it's dry.

Can I make them in the air fryer?
Yes. Spray them with oil and air fry at 380°F (190°C) for 10–12 minutes, turning halfway.

Why did my rice balls fall apart?
The rice was too warm or too wet, or the balls weren't pressed tightly. Chilling them before frying helps.

What dip goes well with them?
Marinara sauce, garlic mayo or sweet chilli sauce are all delicious.

More recipes to try

• Fried Cheese Balls
• Salmon Poke Rice Bowl
• Russian Beef Dumplings (Pelmeni)
• Creamy Baked Rice Pudding

Hugs, Alla xox

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