These delectable rice balls are crafted with fluffy white rice, packed with spicy hot chili for an extra kick. We’ve infused them with the freshness of green onions and the richness of cheddar cheese, creating a harmonious blend of textures and tastes. To complete the experience, we serve them with a side of pickled jalapeno slices for that tangy contrast and an extra layer of heat.
Ingredients
| 1½ | cups cooked white rice |
| ½ | cup HORMEL® Chili Hot no Beans |
| ¼ | cup chopped green onions |
| ½ | teaspoon salt |
| ½ | cup cubed cheddar cheese |
| Oil for deep frying | |
| ½ | cup flour |
| ¾ | cup panko |
| 1 | egg plus 1 tablespoon water, beaten |
| Pickled jalapeno slices, for serving |
Directions
In bowl, combine rice, chili, green onions and salt.
With wet hands, roll mixture into 12 (1 ½ -inch) balls, inserting 1 cheese cube in center of each.
Heat oil to 350°F.
Place flour, eggs and breadcrumbs in separate bowls. Roll rice ball in flour. Dip rice ball in beaten eggs. Finally, roll rice ball in breadcrumbs.
Cook rice balls in hot oil, a few at a time, 2 to 3 minutes or until deep golden brown. Serve with pickled jalapeno slices.