Ingredients
4 cups warm cooked Riceland Plump & Tender Medium Grain Rice
2 eggs, lightly beaten
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups shredded sharp cheddar cheese
1/2 cups Panko breadcrumbs
Vegetable oil for deep frying
Preparation
- Combine the eggs, horseradish, Worcestershire sauce, dry mustard, salt and pepper in a large bowl.
- Stir in the rice until just combined, then add the cheddar cheese and stir to combine.
- Chill the mixture completely, for 2-4 hours or overnight.
- Preheat oil in a deep fryer or large pot over medium heat until it reaches 375degrees.
- Roll the mixture into small 1-inch balls.
- Roll the ballism the breadcrumbs.
- Fry in deep hot vegetable oil, about 375 degrees, until golden brown.
- Drain on paper towels.
- Serve hot.
From our "Make it Right with Riceland Rice" cookbook