RCI-SN.002.0277.001
Spinach Rice Balls
Makes approximately 3 dozen rice balls.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cups
- x 10-ounce package frozen chopped spinach1 unitwell drained*
- ½ cup
- ⅓ cup
- x 1.3-ounce envelope golden onion soup mix1 unit
- ¼ cup
- eggs2 unitbeaten
- ¼ cup
- 1 teaspoon
Method
1
Combine the cooked rice, well-drained spinach, shredded Cheddar cheese, breadcrumbs, golden onion soup mix, Parmesan cheese, beaten eggs, milk, and Dijon-style mustard in a large bowl. Mix until all ingredients are evenly distributed throughout the mixture.
2
Refrigerate the mixture for at least 15 minutes to allow it to firm up, making it easier to shape into balls.
3
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4
Using slightly damp hands or a small scoop, form the mixture into 16–20 balls, about 1½ inches in diameter, and place them on the prepared baking sheet.
5
Bake the spinach rice balls for 25 minutes until they are golden brown and heated through.
25 minutes
6
Remove from the oven and allow to cool for 2–3 minutes on the baking sheet before serving warm as an appetizer.