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Rice Hush Puppies

Rice Hush Puppies dish


2 cups cooked Riceland Plump & Tender Medium Grain Rice, cooled
3 cups self-rising cornmeal mix
1 16-ounce can cream-style corn
2 eggs
2/3 cup milk
1/4 cup chopped green onions
2 tablespoons sugar
1 teaspoon salt
Vegetable oil for frying


  1. In a large mixing bowl, combine all the ingredients until well-combined.
  2. Fill a large stock pot or heavy skillet with 1- to 2-inches of oil; heat oil to 350°F. Drop hush puppy batter by tablespoons into hot oil, four or five hush puppies at a time. Cook, turning once, until deep golden brown.
  3. Use a slotted spoon to remove hush puppies from oil. Drain on paper towels. Serve warm.

TIP: Don’t have access to self-rising cornmeal mix? No problem! One up self-rising cornmeal mix = 1 cup cornmeal + 2 teaspoons baking powder + ½ teaspoon salt.

From our "Golden Fork Classics" cookbook