Crispy Rice Balls

Fry these little balls right before serving. They’re crisp and savory, with a tender center. For variety, try molding the rice around a tiny square of cheese before frying. These make delicious bite-sized snacks.

Serves: 8Hands-on: 35 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Serves: 8


  • 1 cup medium-grain rice
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1⁄2 cup minced onion
  • 3 cloves garlic, minced
  • 1 egg
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. cayenne pepper
  • 2 Tbsp. prepared horseradish
  • 1⁄2 tsp. dried thyme leaves
  • 1 cup crushed puffed-rice cereal
  • 1 cup sesame oil


  • In medium saucepan, combine rice and water. Bring to a boil over high heat, then reduce heat to low; simmer 20 minutes or until rice is tender and water is absorbed.
  • Meanwhile, heat olive oil over medium heat. Add onion; cook and stir until onion begins to brown, about 8 to 9 minutes. Stir in garlic for 1 minute, then stir into hot cooked rice. Let cool for 30 minutes.
  • Add egg, salt, pepper, horseradish, and thyme. Form mixture into 1-inch balls; roll in crushed cereal to coat.
  • Heat oil in heavy skillet over medium heat. Fry rice balls, turning carefully, until golden brown and crisp, about 4 to 5 minutes. Drain on paper towels.