These breaded and fried rice balls make a tasty snack that the whole family will love.
In large saucepan set over medium heat, add 2 tbsp oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften.
Stir in broth, rice and taco seasoning; bring to a boil. Cover and cook, stirring occasionally, for 18 to 20 minutes or until rice has absorbed most of the liquid and is very tender. Remove from heat. Let stand, covered, for 10 minutes.
Transfer to large bowl and let cool until able to handle.
In small bowl, whisk together 2 eggs. Add to rice and roll mixture into fifteen 1/4-cup balls. Insert a cube of queso fresco into center of each ball and reroll to seal and enclose cheese. Arrange on parchment paper–lined baking sheet.
To shallow bowl, add flour. In another shallow bowl, beat remaining eggs with a splash of water. To third shallow bowl, add breadcrumbs.
One at a time, dredge rice balls in flour, dip in eggs mixture and roll in breadcrumbs, pressing to adhere. Arrange back on parchment paper–lined baking sheet.
Meanwhile, in high-sided saucepan set over medium heat, add enough oil to reach 4 inches up sides of saucepan. Heat until shimmering or instant-read thermometer registers 350˚F. Working in batches, carefully drop rice balls into oil and deep-fry, turning once, for 3 to 4 minutes or until golden brown. Using slotted spoon, transfer rice balls to paper towel–lined plate to drain.
Serve rice balls with salsa roja or warm enchilada sauce.
Jazz up rice balls by adding 1 tsp Mexican dried oregano or 1/4 cup finely chopped cilantro or fresh parsley with the 2 eggs in Step 4.
These breaded and fried rice balls are made with our Carolina® White Rice and are perfect for snacks or appetizers.
If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for the recipe.
Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.
It’s best to mince fresh garlic just before adding it to a dish. The more time that garlic has to break down, the more enzymes are released and the more allicin is produced. More time equals more flavor, but it can also become overpowering if left sitting too long.
If not using immediately, cover in a small airtight container in the refrigerator until ready to use. It’s best to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become very bitter and overpowering in the recipe.
No! Chopped garlic is coarser, about ⅛-inch or larger, and has more of a bite compared to minced garlic. Chopped is good for flavoring stews, soups or just for flavoring oil in dishes. Minced garlic is finer, around the size of small grains of couscous. Minced is better for sauces, dressings, or a dish that is sauteed and cooked quickly so that you don’t have large pieces lingering, like stir-fries.
Now that you are a pro at mincing garlic, why not try making this Classic Creamy Mushroom Risotto or this Authentic Chicken Fried Rice.
For more tasty recipes on cooking tips on topics like ‘how to cook rice in the microwave?‘, take a look at our website.
Looking for a new dinner idea? Try our: chaufa rice.