I’m not usually a big fan of fried foods, but I do enjoy something crispy once in a while. I love making these Cheesy Rice Pops for an afternoon snack or when friends come over.
They’re also great for game day, parties, or casual get-togethers. They get nice and crispy on the outside, with gooey mozzarella in the middle.
I usually make these when I have some leftover rice sitting in the fridge. Most of the other ingredients are pantry staples. They’re simple to make, but that cheesy center stands out for me.
How to Make Cheesy Rice Pops
INGREDIENTS:
- 3 cups cooked rice, leftover or freshly made
- 6 cloves garlic, finely chopped
- ⅓ cup Parmesan cheese, grated
- 4½ tbsp all-purpose flour
- 3 tbsp cornflour
- 1½ tsp salt
- ¾ tsp black pepper
- 1½ tsp dried oregano
- ¾ tsp red chili flakes
- 1½ tbsp melted butter
- Mozzarella cheese, cut into small cubes
For the Slurry
- 3 tbsp cornflour
- 3 tbsp all-purpose flour
- Water, as needed to make a smooth slurry
For the Coating
- 1½ cups panko breadcrumbs
- ⅓ cup Parmesan cheese, grated
Step-by-Step Instructions
1. Add the cooked rice, garlic, Parmesan, flour, cornflour, salt, pepper, oregano, chili flakes, and melted butter to a large bowl. Mix everything together using your hands.
2. Take a portion of the mixture about the size of a table tennis ball. Flatten it slightly, place a cube of mozzarella in the center, and press the rice mixture around it to cover the cheese. Roll it between your palms until you have a smooth ball.
3. Prepare the slurry: Mix the flour, cornflour, and enough water to make a smooth slurry.
4. Prepare the coating: Mix the panko breadcrumbs and grated Parmesan in a bowl.
5. Dip each rice ball in the slurry. Then immediately roll it in the panko and Parmesan mixture until evenly covered.
6. Chill the coated rice balls for 15 minutes before frying.
7. Heat oil in a deep fryer. Carefully drop the rice balls in hot oil and fry for 5–6 minutes. Turn them occasionally, until golden and crispy. Try not to overcrowd the pan. Fry in batches, if needed.
8. Transfer the fried balls to a paper towel-lined plate to drain.
Serve and Enjoy!
Cheesy Rice Pops
Ingredients
Method
- Add the cooked rice, garlic, Parmesan, flour, cornflour, salt, pepper, oregano, chili flakes, and melted butter to a large bowl. Mix everything together using your hands.
- Take a portion of the mixture about the size of a table tennis ball. Flatten it slightly, place a cube of mozzarella in the center, and press the rice mixture around it to cover the cheese. Roll it between your palms until you have a smooth ball.
- Prepare the slurry: Mix the flour, cornflour, and enough water to make a smooth slurry.
- Prepare the coating: Mix the panko breadcrumbs and grated Parmesan in a bowl.
- Dip each rice ball in the slurry. Then immediately roll it in the panko and Parmesan mixture until evenly covered.
- Chill the coated rice balls for 15 minutes before frying.
- Heat oil in a deep fryer. Carefully drop the rice balls in hot oil and fry for 5–6 minutes. Turn them occasionally, until golden and crispy. Try not to overcrowd the pan. Fry in batches, if needed.
- Transfer the fried balls to a paper towel-lined plate to drain.