"Leftover Rice" Balls

What do you do with leftover rice? Well. whatever you want, but I usually get around to making rice balls with it! Now, I don't really have a recipe, but I have a minor guideline for doing it. This time around, since I was using the leftover rice from the Turmeric "Chicken" recipe, I didn't add my usual spices. Of course, you could make rice to just make these, but it's up to you.

"Leftover Rice" Balls


makes 14 medium balls, depending on how big you want them and how much dough you make

leftover cooked rice
1 egg for every two cups of rice, more or less depending on how sticky or dry your rice is
salt and pepper to taste
spice for every two cups of rice: (pick and choose to your taste/mood)
   -1/2 tsp garlic powder
   -1 tsp oregano
   -1/2 tsp paprika
   -pinch of cayenne powder
   -1 tsp chili powder blend
1/3 to 1/2 cup of flour, depending on how dry it is already, again for every two cups of rices
oil for frying

Put rice in a big bowl (need the room for stirring).
Mix in the egg(s) with a fork.
Sprinkle spices evenly over the rice and then mix again.
Switch to a spoon and stir in the flour.

If you want to be exact, you can heat the oil in a medium to large frying pan (depending on recipe size and ultimate ball size) while making the balls and putting them on a plate. I just make them into the cold oil and then let them all cook evenly. Don't put in the pan while heating the oil since it leads to uneven cooking times and sometimes burning.

With constantly wet hands, take a heaping teaspoon to max a heaping tablespoon of rice and roll into balls. You can get 3 to 4 balls done before your hands get too sticky depending on end dough consistency.

Today I was feeling more authentic, even though the rice was Indian, and went with a small cube of mozzarella in each ball. You take the cheese, put it in a flat bit of rice and fold the ball around it.

Put completed balls in the pan (whatever you chose to do), and put a lid on to help steam through the middle, or leave uncovered over a lower heat so they cook and don't burn. Takes about 5-10 minutes a side depending on how big they are and how brown you want at a medium-high heat.

 Yummy little golden balls with the melted mozza peeking out of the middle.

Enjoy!