Rice Balls
Are you a fan of finger foods? Give these baked Cheddar cheese rice balls — served with a delicious, sweet and spicy red currant jelly dipping sauce — a try!
(8 votes, average: 4.13 out of 5)
Ingredients
For spicy dipping sauce
- 1 jar (10 oz) red currant jelly
- 3 tbsp Dijon mustard
- 1/2 tsp prepared horseradish
- 1/2 tsp Worcestershire sauce
For rice balls
- 1 bag Success® White Rice
- 2 cups bread crumbs
- 1 cup shredded Cheddar cheese
- 1 tbsp finely chopped onion
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 cup (8 oz) egg substitute
- 2 tbsp butter, melted
- 1/4 cup chopped parsley (optional)
Instructions
These crispy and savory rice balls are filled with Cheddar cheese and fluffy Success® White Rice. Serve them accompanied by an easy-to-make sweet and spicy dipping sauce and prepare for the ultimate appetizer.
For spicy dipping sauce:
Step 1
Combine red currant jelly, Dijon, horseradish and Worcestershire in a blender and blend until completely smooth. Transfer sauce to a small bowl. Cover and refrigerate until rice balls are ready to serve.
For rice balls:
Step 2
Prepare rice according to package directions. In the meantime, preheat oven to 350°F.
Step 3
Combine cooked rice, breadcrumbs, Cheddar cheese, onion, salt and garlic powder in a large bowl. Stir to mix well. Add egg substitute and butter and stir to blend. Allow to cool.
Step 4
Shape rice mixture into 1-inch balls and place on an ungreased cookie sheet. Bake until golden brown, about 15 minutes.
Step 5
Transfer rice balls to a serving platter and garnish with parsley, if using. Serve warm with the dipping sauce.
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