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Jan’s Brown Rice & Quinoa Cheesy Rice Balls

  • Appetizers
  • Vegetarian
  • Stovetop
  • Family-Friendly
  • Flavored Grains
  • 5 - 15 MIN
  • Servings
  • Prep
    10 min
  • Cook
    15 min
  • Hearty


About This Dish

These cheesy and chewy rice balls are fun to make and can be a project for the whole family.


  • 1  (6 ounce) box UNCLE BEN’S® Brown Rice & Quinoa Roasted Red Pepper
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup all-purpose flour
  • ½ teaspoon garlic powder
  • 3 large eggs, divided
  • 1 cup bread crumbs, or if needed
  • Salt to taste
  • 4 cups vegetable oil for frying
  • 1 cup prepared marinara sauce


  1. Cook rice according to package directions. Allow to cool until comfortable to handle.
  2. Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended.
  3. Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
  4. Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky).
  5. Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes.
  6. Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
  7. Heat oil to 375 degrees F in a large sauce pan.
  8. Cook rice balls in the hot oil in batches, about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown, about 2 to 3 minutes.
  9. Drain on paper-towel-lined plate or baking sheet. Salt lightly.
  10. Serve hot with heated marinara sauce.


Amount per serving (24 total)

Calories: 110
Total Fat: 7 11
Saturated Fat: 1.5g 8%
Trans Fat: 0g
Sodium: 170mg 7%
Carbohydrates: 10g 3%
Dietary Fiber: 1g 4%
Sugars: 1g
Protein: 3g
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