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Nutrition Facts
Serving Size 1 rice balls 10g Recipe makes 40 rice balls) The following items or measurements are not included below: 1/4 lb boneless skinless chicken cutlets 1/4 cup reduced-fat cheddar cheese whole wheat cracker crumbs
Calories 15
Calories from Fat 4		(31%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 77mg		3%
Potassium 16mg		0%
Total Carbohydrate 2.2g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.2g
Protein 0.4g		0%
how is this calculated?

Rice Balls

Recipe #259706 | 40 min | 30 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: gourmetmomma
Oct 17, 2007

This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not tried this one, but am posting recipes upon request. The author indicates that the chicken can be left out of the recipe for a vegetarian option.

40 rice balls (change servings and units)

Ingredients

1/2 cup short grain brown rice or 1 cup leftover cooked rice
nonstick cooking spray
3 teaspoons olive oil
1/4 lb boneless skinless chicken cutlet
1 1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 cup pureed sweet potato
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup low-fat buttermilk
1 large egg, beaten
1/2 cup pureed spinach or broccoli, puree or butternut squash puree
1 1/2 cups whole wheat cracker crumbs or whole wheat breadcrumbs

Directions

1
If needed, cook the rice according to package directions.
2
Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
3
Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
4
Transfer the mixture to a bowl, then add the rice. Roll into 1 inche balls and place them on a tray lined with waxed paper or aluminum foil.
5
Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
6
Roll the rice balls into the egg mixture, then the breadcrumbs.
7
Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.

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Featured Reviews for This Recipe

From: SouperK

On Aug 18, 2008

I made these for my husband and we thought they were pretty good. They don't have a strong flavor, but both my husband and I liked them enough that I will make them again (mostly because I want to get more veggies into his diet and hiding sweet potatoes and squash in the rice balls seems to be working since he doesn't know.....sssshhhhh!). I do think they need some sort of dipping sauce. Next time I will make her homemade ketchup recipe with them. I will say I was somewhat disappointed in the nutritional analysis when I found it on this site. I expected more nutrition from a book that is supposed to be all about healthier eating and 77 mg. per rice ball is pretty high. Maybe that's why there are no nutritional analysis listed in her book?

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From: Chef #686974

On Feb 26, 2008

This is so good and my 1 year old loved them.

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From: mamaDlicious

On Nov 7, 2007

Made these a couple of days ago and was a bit disappointed by taste and texture. Does need more taste and I also thought the balls were a bit too moist to really form a good base to coat. They didn't really turn crispy in the pan with cooking spray so finished them in the oven, which made them nice and crispy. Will try this recipe again though, see if i can do better next time!

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From: OctoberBride

On Apr 21, 2009

I've made these several times, however, I've changed the recipe a bit. I agree wih others who have mentioned that there is a definite lack of flavor. I've added my own homemade secret seasoning blend to this recipe. I rated this recipe 3 stars for two reasons: #1 the lack of flavor I just mentioned and #2 they are a real pain in the rear to make. Each time I make them, I say that I'm never making them again. When I am making them you can hear me screaming from my kitchen that "I'm in rice ball hell!" Ask my husband I recommend doubling (or even tripling) the recipe and freezing a bunch because it's quite a project!