I’m not usually a big fan of fried foods, but every now and then, I crave something crispy and indulgent to keep me going through the day. And let’s be honest—we all love a good fried snack once in a while! These Cheesy Rice Pops are the perfect finger food for a midday craving or an evening tea party with friends.
They’re a wonderful addition to Thanksgiving parties, game days, baby showers, casual gatherings, or any festive celebration. Crispy and golden on the outside, flavorful and savory on the inside, they have just the right amount of crunch to satisfy those snack cravings.
Made with simple ingredients like cooked rice—whether leftover or freshly made—and cheese, these Cheesy Rice Pops come together in just a few minutes. They’re easy, delicious, and guaranteed to leave everyone reaching for one more!
How to Make Cheesy Rice Pops
EVERYTHING YOU NEED TO MAKE THIS RECIPE
- 3 cups leftover cooked rice
- 6 cloves garlic, finely chopped
- ⅓ cup grated Parmesan cheese
- 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 grated Parmesan cheese
Easy Step-by-Step Instructions
1. Prepare the rice dough: In a large mixing bowl, combine the cooked rice, chopped garlic, grated Parmesan, all-purpose flour, cornflour, salt, black pepper, oregano, chili flakes, and melted butter. Mix well with your hands until the mixture comes together into a dough-like consistency.
2. Shape the rice pops: Divide the mixture into table-tennis-ball-sized portions. Flatten each portion slightly between your palms, place a cube of mozzarella in the center, and seal the edges well. Roll gently between your palms to form smooth balls.
3. Prepare the slurry: In a bowl, whisk together the all-purpose flour, cornflour, and water until you have a smooth, lump-free slurry.
4. Prepare the coating: In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese.
5. Dip each rice ball into the flour slurry, ensuring it’s evenly coated. Transfer it to the panko-Parmesan mixture and roll gently until completely covered.
6. Refrigerate the coated rice balls for 15 minutes to help them firm up and hold their shape while frying.
7. Heat oil in a deep pan over medium heat. Carefully add the coated rice balls and fry for 5–6 minutes, turning occasionally, until golden brown and crispy. Fry in batches and avoid overcrowding the pan.
8. Remove the crispy rice pops and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crisp!
Ready to Serve & Devour!
Pro Tips for Better Results
- Check early: Air fryers can vary in temperature and cooking time, so start checking the bread boats around the 5-minute mark to prevent them from becoming overly crisp or burnt.
- Secure with toothpicks: Toothpicks help hold the bread boats securely in shape while cooking. Keep in mind that they can become very hot during air frying, so remove them carefully before serving.
Cheesy Rice Pops
Ingredients
Method
- Prepare the rice dough: In a large mixing bowl, combine the cooked rice, chopped garlic, grated Parmesan, all-purpose flour, cornflour, salt, black pepper, oregano, chili flakes, and melted butter. Mix well with your hands until the mixture comes together into a dough-like consistency.
- Shape the rice pops: Divide the mixture into table-tennis-ball-sized portions. Flatten each portion slightly between your palms, place a cube of mozzarella in the center, and seal the edges well. Roll gently between your palms to form smooth balls.
- Prepare the slurry: In a bowl, whisk together the all-purpose flour, cornflour, and water until you have a smooth, lump-free slurry.
- Prepare the coating: In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese.
- Dip each rice ball into the flour slurry, ensuring it’s evenly coated. Transfer it to the panko-Parmesan mixture and roll gently until completely covered.
- Refrigerate the coated rice balls for 15 minutes to help them firm up and hold their shape while frying.
- Heat oil in a deep pan over medium heat. Carefully add the coated rice balls and fry for 5–6 minutes, turning occasionally, until golden brown and crispy. Fry in batches and avoid overcrowding the pan.
- Remove the crispy rice pops and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crisp!