Best 4 Village Harvest Red Rice Cheese Balls Recipes

EVERYTHING BAGEL FRIED RICE BALLS

Steps:

• Heat 2 inches of oil in a large Dutch oven or heavy-bottomed pot) fitted with a deep-fry thermometer over medium heat, until the thermometer registers 375 degrees F. Line a baking sheet with paper towels and set a wire rack inside.
• Mix the rice, mozzarella, everything bagel seasoning and 2 tablespoons scallions in a large bowl.
• Scoop out 2 tablespoon portions of the rice mixture to make 12 rice balls (if using a 2-tablespoon cookie scoop, pack the scoop against the side of the bowl).
• Moisten your hands with water to prevent the rice mixture from sticking to your palms. Working with 1 rice ball at a time, flatten into a thick patty, then place 1 piece of cream cheese in the center. Wrap the patty around the cream cheese, roll between your palms to form a tight ball and place on a plate. Repeat with the remaining rice balls and cream cheese.
• Whisk the flour, garlic powder, 1/2 teaspoon salt and a few grinds of pepper in a shallow bowl. Whisk the eggs with 1 teaspoon of water in another shallow bowl. Place the breadcrumbs in a third shallow bowl.
• Dredge a rice ball in the seasoned flour and tap off any excess. Use a fork to dip in the egg wash, allowing any excess to drip off. Roll in the breadcrumbs until evenly coated, then place on a plate. Repeat with the remaining rice balls.
• Gently lower 6 rice balls into the hot oil and fry, turning as needed, until golden brown on all sides, about 5 minutes total. Remove with a spider and drain on the prepared baking sheet; season with salt. Bring the oil temperature back to 375 degrees F and repeat with the remaining 6 rice balls. Sprinkle with the remaining 2 tablespoons scallions and serve immediately.

CHEESY RICE BALLS

Steps:

• Fill a saucepan halfway with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Put some flour in a shallow bowl and season with salt and pepper. Put the eggs and panko in separate shallow bowls.
• Form the rice into 1 1/2-inch balls. Push some of the cheese and ham into the center of each ball and press the rice around the filling. Dredge the rice balls in the seasoned flour, shaking off the excess, then in the egg followed by the panko.
• Place a few of the balls in the hot oil and cook until golden brown all over, about 3 minutes. Repeat with the remaining rice balls. Drain slightly on paper towels and serve.

VILLAGE HARVEST RED RICE & CHEESE BALLS

Steps:

• 1. Cook rice with stock and seasoning according to package. Allow to cool to room temperature
• 2. Combine egg, cream & shredded cheeses, chives and basil together in a mixing bowl. Transfer rice to bowl and mix thoroughly.
• 3. With wet hands, take a tablespoon of rice mixture, place a cube of havarti in the middle and then top with another tablespoon of rice.
• 4. Shape rice mixture into "8" balls and roll in flour followed by egg wash and breadcrumbs. Chill in fridge for at least 30 minutes
• 5. Preheat deep fryer to 340 F. Fry rice balls for 4-5 minutes until golden brown. You may have to fry in batches. Drain on paper towels and serve with your favorite sauce. I served these with Fire Roasted Red Pepper Sauce. These would be great with marinara, sweet thai chili sauce or whatever your favorite sauce is.

CHEESY RICE BALLS

Steps:

• Preheat oven to 425°F. Line a baking sheet with foil and drizzle with oil. Spread bread crumbs on a plate and set aside.
• Stir rice with egg, parmesan and salt in a medium bowl. Gather 1/3 cup of rice mixture and form into a ball using wet hands. Tuck a mozzarella cube into the centre, then reshape into a ball.
• Roll each ball through bread crumbs, just enough to lightly coat. Place on foil-lined baking sheet and roll in oil to coat. Repeat with remaining rice, bread crumbs and oil. There will be 6 balls. Bake in centre of oven until golden, about 25 minutes, turning halfway through.
• Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.