Rice Balls Recipe

Do you have a ton of leftover rice? These colorful rice balls are a great leftover rice recipe. You can easily adapt the recipe for any vegetables you have on hand. Use short grain rice. These are great for lunchboxes and as a finger food or snack.

Have you ever wonder, “Hmmm, what can I make with the leftover rice I have in the fridge?“

If you are looking for some great leftover rice recipes or left over rice ideas, these budget friendly rice balls can put a smile on your face.

Don’t you just love all the colors of these rice balls? They are made with leftover white rice and scraps of vegetables I had in my fridge.

Unless I am in the mood for Korean kimbap (seaweed rice rolls), these rice balls are my go-to remedy to get rid of leftover rice. And making them is a snap – you can’t get any better than this!

The best thing about these rice balls is that not only can you use up your leftover rice, you can also adapt the recipe to use any vegetables you might have in your kitchen.

The rice recipes below are just ideas for you, but I hope you let your imagination go wild with what you have in your kitchen!

If you like to try an exquisite Korean rice dish, try my easy bibimbap recipe. You can make this complex authentic Korean mixed rice under 1 hour. Don’t forget to check out my other easy Korean rice recipes if you need more inspiration.

Rice Balls

Prep: 0 35min0

Total: 0 2h55min0

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 758, Fat 63g, Saturated Fat 10g, Carbohydrate 28g, Fiber 1g, Sugar 3g, Protein 21g, Cholesterol 141mg, Sodium 606mg

Ingredients:

• 2 tablespoons butter
• 1 cup Italian rice
• Pinch saffron, optional
• 1/3 cup dry white wine
• Salt and pepper
• 1 cup grated Parmesan, plus extra for garnish
• 5 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, chopped
• 1/2 pound ground lean beef
• 1/2 pound ground pork
• 5 large fresh sweet basil leaves, chopped
• 2 tablespoons tomato paste
• 4 ounces tomato sauce
• 2 1/2 cups boiling water, for rice, plus 1/2 cup water, for sauce
• 1 teaspoons sugar
• 1/4 cup frozen or fresh peas
• 1 cup seasoned bread crumbs
• 2 cups vegetable oil

Instruction:

1. Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
2. In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
3. Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
4. Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
5. Before serving garnish with cheese and/or the extra sauce.

Italian Rice Balls

Rice symbolizes prosperity and wealth, so rice balls are good for New Year’s and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I’ve served them with various meats and seafood, and they’re always welcome at my table. 🙂 Prep time includes chilling.

Prep: 1h30min

Total: 1h40min

Yield: 20-24 balls, approx

Nutrition Facts: calories 276.1, Fat 23.2, Saturated Fat 3.6, Cholesterol 20.1, Sodium 159.2, Carbohydrate 13.9, Fiber 0.7, Sugar 0.6, Protein 3.5

Ingredients:

• 2 eggs
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried basil or 1 tablespoon dried parsley
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
• 2 1/4 cups low sodium chicken broth or 2 1/4 cups water
• 1 cup uncooked white rice
• 1 1/2 cups dried breadcrumbs
• 2 cups olive oil or 2 cups vegetable oil
• 1/2 cup mozzarella cheese, in cubes (optional)

Instruction:

1. In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
2. Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
3. Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
4. Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
5. Pour bread crumbs into a shallow dish.
6. Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
7. In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
8. Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
9. Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
10. Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

Rice balls (Leftover Rice Recipe)

These colorful rice balls are made with leftover rice. You can easily adapt the recipe for any vegetables you have on hand. Use short grain rice.

Prep: 20min

Total: 30min

Yield: 8

Ingredients:

• 2 cup (400 g) cooked short grain white rice (warmed)
• 1/2 cup (125 g) minced ham
• 2 tsp oil
• 2 cup (64 g) baby spinach (loosly packed)
• 1 green onion (finely chopped)
• 1 tsp Korean soup soy sauce (gukganjang)
• salt and pepper (to taste)
• 2 cup (400 g) cooked short grain white rice (warmed)
• 4 hard boiled egg yolks
• 2 hard boiled egg white
• 1/2 cup (77 g) finely minced pickled radish (or any pickled vegetable)
• 1 1/2 tbsp mayonnaise
• salt (to taste)
• 2 cup (400 g) cooked short grain white rice (warmed)
• 2 tsp oil
• 1/2 cup (50 g) finely chopped shiitake mushroom (or other mushroom of your choice)
• 1/2 cup (75 g) finely chopped red pepper
• 2 green onion (finely chopped)
• 1 tsp minced garlic
• 1/2 tsp ginger paste
• 1 tsp Korean soup soy sauce (gukganjang)
• 1 tsp sesame oil
• salt and pepper (to taste)

Instruction:

1. Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.
2. Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.
3. Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

These Onigiri Rice Balls make MISO HAPPY!