Play Ball Rice Bites

  • Yield 6 servings

These cheesy-crispy-crunchy rice balls are packed with nutrient-rich canned vegetables and dipped in a fruit sauce with a savory kick.


For the dip:
2 -- (4-ounce) cans mixed fruit in juice, half drained
1/4 cup canned tomato paste
1/2 teaspoon apple cider vinegar
For the rice balls:
1 -- (8.25-ounce) can mixed vegetables, no-salt added, drained
1 large egg, lightly beaten
1 -- garlic clove
1 teaspoon Worcestershire sauce
1 1/2 cups cooked rice (white or brown), warm
1/2 cup shredded cheese
1/4 teaspoon salt and ground pepper to taste
3/4 cup finely crushed crisp rice cereal



  1. To make the dip:  Purée the mixed fruit, tomato paste and vinegar in a blender or food processor; set aside.
  2. To make the rice balls:  Purée the mixed vegetables, egg, garlic and Worcestershire sauce in a blender or food processor.  Mix with rice, cheese, salt and pepper until completely combined. 
  3. Preheat oven to 375F, or heat oil in a deep fryer to 375F.
  4. Scoop tablespoon-size balls of the rice mixture and gently form into balls, rolling them in the crushed rice cereal to coat.
  5. If baking: Line a rimmed cookie sheet with foil and spray with cooking spray.  Place balls on the sheet and spray with more oil. Bake until lightly browned, about 15 minutes.  Cool for 3 minutes.
  6. If frying: Fry in the deep fryer in small batches until crisp and brown, about 1 minute per batch.  Drain on paper towels.



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