Transform leftover Mexican rice into irresistible crispy rice balls! These delightful snacks are the perfect solution for using up extra rice and satisfying those midday cravings. Forget boring leftovers; this recipe elevates simple rice into a fun, flavorful, and surprisingly addictive treat. Imagine the satisfying crunch of the golden-brown exterior giving way to the soft, seasoned rice within – a perfect balance of textures and tastes. They’re incredibly versatile, too; customize them with your favorite fillings and dipping sauces.
Ready to turn your leftover rice into a culinary masterpiece? This step-by-step guide will walk you through the simple process of creating these crispy, flavorful Mexican rice balls, from preparing the rice mixture to achieving that perfect golden-brown crisp. Let's get cooking!
Tools Needed
- mixing bowls
- knife
- measuring spoons
- skillet
- slotted spoon
- plate
- paper towels
Ingredients
- Leftover Mexican Rice: 2 cups
- Rotel Tomatoes and Green Chilies (drained): 1 can
- Sazón: 1/2 packet
- Chili Powder: 1/4 teaspoon
- Onion Powder: 1/2 teaspoon
- Garlic Powder: 1/4 teaspoon
- Cumin: 1/2 teaspoon
- Tajín: a little bit
- Corn Starch: 1-2 teaspoons
- Egg: 1
- Frozen Sweet Corn: 1/4 cup
- String Cheese: 6-8 sticks
- Panko Breadcrumbs: null
- All-purpose Flour: null
- Cooking Oil: null
Step-by-Step Instructions
Step 1. Prepare the Rice Mixture
- In a bowl, combine leftover Mexican rice, drained Rotel, Sazón, chili powder, onion powder, garlic powder, cumin, Tajín, and corn starch. Mix well.
- Add one beaten egg and frozen sweet corn to the rice mixture. Mix thoroughly.
- If needed, add more corn starch to help the mixture bind.
- Cut string cheese into small pieces.
Step 2. Shape and Bread the Rice Balls
- Take a portion of the rice mixture (about the size of a tangerine), make a hole in the center, insert a piece of string cheese, and gently reform the rice into a ball. Repeat with remaining ingredients.
- Prepare a dredging station with flour, beaten egg, and panko breadcrumbs.
- Roll each rice ball in flour, then dip in the egg, and finally coat with panko breadcrumbs.
Step 3. Fry the Rice Balls
- Heat cooking oil in a skillet to 350°F (175°C).
- Carefully fry the rice balls in the hot oil until golden brown and crispy, turning occasionally to ensure even cooking.
Step 4. Drain and Serve
- Remove the rice balls from the oil and place them on a plate lined with paper towels to drain excess oil.
Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos
Tips
- Make the rice a day ahead and let it cool in the refrigerator for best results.
- Adjust the amount of spices to your preference.
- Use regular breadcrumbs if you don't have panko.
- Wear gloves while handling the rice mixture for better hygiene.
- Don't overcrowd the skillet when frying the rice balls. Fry in batches to ensure even cooking.
Nutrition
- N/A
FAQs
1. Can I use different types of rice besides Mexican rice?
Yes! While Mexican rice is ideal for its flavor, you can use leftover white rice, brown rice, or even quinoa. Just adjust seasoning accordingly.
2. How do I store leftover rice balls?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through.
So there you have it – a simple yet incredibly satisfying way to transform leftover Mexican rice into a delicious and fun snack. These crispy rice balls are perfect for a quick lunch, an after-school treat, or a fun appetizer for your next gathering. Enjoy the delicious crunch and flavorful goodness!