Make Rice Balls Without A Fryer: Is It Possible?

Rice balls are a versatile dish that can be made in a variety of ways and are a great way to use up leftover rice. They can be baked, fried, or cooked in an air fryer, and can be adapted to suit vegan and gluten-free diets. The basic recipe involves shaping rice into balls, which are then coated and cooked to create a crispy exterior and soft, flavoursome centre.

Rice ball ingredients and preparation

Rice balls are a versatile dish that can be made with various ingredients and cooking methods. Here are some common ingredients and preparation steps for making rice balls:

Ingredients:

• Rice: The type of rice can vary, but long-grain rice such as basmati or jasmine is commonly used. You can also use leftover rice or risotto.
• Breadcrumbs: Plain or seasoned breadcrumbs are used to coat the rice balls and create a crispy texture. You can also use panko breadcrumbs for a crunchier texture.
• Cheese: Parmesan, mozzarella, or other types of cheese are often added to the rice mixture or stuffed inside the rice balls.
• Eggs: Beaten eggs act as a binding agent, helping the rice balls hold their shape during frying or baking.
• Spices and Herbs: Dried parsley, basil, oregano, garlic, and pepper are commonly used to add flavour to the rice balls.
• Oil: Vegetable oil, olive oil, or other types of oil are used for frying or air-frying the rice balls.

Preparation:

• Cook the Rice: If you are using uncooked rice, cook it according to the package instructions or until it is tender. You can also use leftover rice, which often has the ideal texture for forming rice balls.
• Season the Rice: Combine the cooked rice with spices, herbs, and other ingredients such as cheese and eggs. Mix well and chill the rice mixture in the refrigerator for about 20 minutes to an hour.
• Form the Rice Balls: Dampen your hands with water and shape the rice mixture into balls, about 1-inch in size or golf-ball sized. You can also add a cube of cheese in the centre of each ball.
• Coat the Rice Balls: Prepare a shallow dish with breadcrumbs. Coat each rice ball evenly with breadcrumbs.
• Fry or Bake the Rice Balls: You can fry the rice balls in hot oil until golden brown. Alternatively, you can bake them in the oven at around 400°F (200°C) for about 20-25 minutes, or air-fry them at the same temperature for 10-15 minutes.

Rice balls can be served as an appetizer or a side dish and are often paired with dipping sauces such as marinara sauce, hummus, or pesto. They can be a fun and tasty way to use up leftover rice or risotto and are customizable to your preferred flavours and ingredients.

Frying methods

There are several ways to fry rice balls, including deep-frying, pan-frying, and air-frying.

Deep-frying

Deep-frying is a popular method for cooking rice balls. This involves submerging the rice balls in hot oil, typically around 350°F (180°C), for a few minutes until they are golden brown and crispy. You can use a variety of oils for deep-frying, such as vegetable oil, canola oil, peanut oil, sunflower oil, safflower oil, soybean oil, corn oil, or avocado oil.

Pan-frying

Pan-frying is another option for cooking rice balls. Heat a shallow layer of oil in a pan or skillet over medium-high heat. Fry the rice balls in the oil, rolling them around to ensure even browning. This method may take a bit longer than deep-frying, but it uses less oil.

Air-frying

Air-frying is a healthier alternative to deep-frying, as it uses little to no oil. Preheat your air fryer to around 400°F (200°C). Place the rice balls in the air fryer basket, making sure they are not crowded. Drizzle or brush the rice balls with a small amount of oil and air fry for about 8-10 minutes, or until they are golden brown and crispy.

Breading and coating

Step 1: Prepare the Breading Station

Firstly, set up your breading station. In one bowl, whisk together the eggs. In a separate shallow bowl, place the breadcrumbs. You can use regular or panko breadcrumbs, or a combination of both. If using plain breadcrumbs, be sure to add some seasonings such as salt, garlic powder, and paprika to add flavour.

Step 2: Form the Rice Balls

Take about a tablespoon of rice and flatten it into your cupped hand. If you are adding a filling, such as cheese or meat sauce, place a teaspoonful of filling in the centre of the rice. Add a little more rice on top and mould the rice around the filling, pressing firmly to form a ball. Make sure that no filling is showing. Refrigerate the rice balls while you prepare the batter.

Step 3: Make the Batter (Optional)

Some recipes call for a batter step before coating the rice balls in breadcrumbs. This step is optional but will result in an extra crispy crust. In a bowl, whisk together flour and water to form a smooth paste, then gradually add more water to form a slurry.

Step 4: Coat the Rice Balls

Dip each rice ball into the batter (if using), ensuring that it is completely coated. Then, roll the rice ball in the breadcrumbs, using your fingers or a spoon to coat it evenly. Repeat this process for all the rice balls and refrigerate them for about 30 minutes before frying.

Tips:

• Wet your hands slightly before shaping the rice balls to prevent sticking and achieve smoother balls.
• If your rice mixture is too wet, gradually add more flour.
• For a gluten-free option, use gluten-free breadcrumbs and flour.
• If frying the rice balls, use an oil with a high smoke point such as vegetable oil, canola oil, or avocado oil.
• To test if your oil is hot enough, drop a cube of bread into the oil. It should sizzle and turn golden in about 15 seconds.
• Fry the rice balls in batches to avoid overcrowding the pan, and drain them on paper towels after frying.

By following these steps, you will end up with crispy, golden rice balls that are sure to impress!

Flavour and seasoning

The type of rice used can make a difference to the flavour. Japanese short-grain rice is the most common type used in rice balls, as it has the perfect chewy, tender, and slightly sticky texture. However, long-grain rice is also used, as it holds its shape well and doesn't turn mushy.

Salt is an important seasoning for rice balls, as it not only adds flavour but also acts as a natural preservative. Wetting your hands with salted water before shaping the rice balls will help to season the rice and keep it from sticking to your hands.

Fillings are a great way to add flavour and variety to rice balls. Common fillings include salted salmon, Japanese pickled plum, bonito flakes with soy sauce, canned tuna with Japanese mayonnaise, salted cod roe, and furikake (rice seasoning). More creative fillings could include leftover chicken or shrimp, or even a cube of cheese for a gooey centre.

If you're making Italian rice balls, you can add Parmesan cheese for some zing and dried oregano for flavour. You could also switch up the cheese in the centre with sharp cheddar, Parmesan, or asiago.

For Brazilian-style rice balls, ingredients like chopped onion, fresh garlic, fresh parsley, lemon juice, Italian seasoning, and olive oil can be added to the rice mixture for flavour and depth.

You can also experiment with different seasonings and spices to create your own unique flavour profile. For example, adding chilli flakes to the rice mixture can give it a spicy kick, or a dash of sesame oil and sesame seeds can give it an Asian-inspired flavour.

Lastly, rice balls can be dipped in or served with sauces to enhance their flavour. Some popular dipping sauces include marinara sauce, creamy hummus, or a soy or teriyaki sauce.

Storage and reheating

Rice balls are best enjoyed fresh, but if you have leftovers or are preparing them in advance, there are some measures you can take to ensure they stay moist and delicious.

Storing Rice Balls

Rice balls can be stored in the refrigerator, but they should be wrapped completely in plastic wrap before storing. This keeps the moisture in and prevents the surface from drying out. If you want to add nori, it is best to wrap it separately and add it to the rice ball when you are ready to eat, as it will become soggy if added beforehand.

If you are using short-lived ingredients such as egg or fish, the rice balls will last up to 2 days in the fridge. If you fill them with less perishable ingredients like curry, you can keep them for up to 5 days.

Reheating Rice Balls

Rice balls can be reheated in the microwave, but it is recommended to remove the plastic wrap before doing so. To prevent the rice from drying out, you can brush the rice balls with sesame oil or a water/miso mix before reheating them in a non-stick frying pan. You can also sprinkle some water on top of the rice balls before microwaving them.

If you have access to an air fryer, you can reheat rice balls by placing them in the basket and cooking them for about 10-15 minutes, or until they are warm and crispy.

For oven reheating, place the rice balls on a parchment paper-lined baking sheet and warm them in the oven for 10-15 minutes at 350°F (175°C).

If you are in a hurry, you can also pop the rice balls into the microwave for a quick reheat, but this may not retain the crispiness.

Frequently asked questions