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South East Texas Rice Balls
Recipe Number: 1168229527
Contributor: Tumpedover
Rating: Recipe Unrated
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Serves: (Makes 3 dozen)
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
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Recipe is Unreviewed

3 cups med-grain rice
7 cups Water, salted
1 stick Margarine
1/4 cup Veg. Oil
11/2 lbs. Chili meat
1/2 cup Celery, chopped
3/4 cup Onions, green, chopped
2 tbsp. Mexene Chili powder
6 oz. Tomato sauce (1 can)
1/2 cup Water
2 cloves Garlic, minced
1/2 cup Parmesan cheese,grated
1 tbsp. Parsley, chopped
3 Eggs, whole, beaten
5 cups Bread crumbs, seasoned
1 tsp Cayenne (if desired)
Salt and black pepper to taste
Oil for deep frying rice balls

Cooking Instructions:
Add rice to salted water and bring to boil. Simmer until rice is mushy. Remove from heat; add margarine, Cool.

Fry meat in cup oil until meat loses redness. Add onions, celery, garlic and cook slowly for 10 minutes. Add chili powder, cayenne, tomato sauce and water. Simmer 1 hour, stirring occasionally, Remove from heat; add parsley, cheese and salt and pepper to taste. Set aside to cool.

To form rice ball put 1/3 to cup of rice in hand greased with meat grease. Form a cup in the palm of the hand like a birdnest. Add one tablespoon of meat mixture and roll into a firm ball. Continue to make rice balls. Set aside in refrigerator to chill .

Dip chilled rice ball in beaten egg and roll in seasoned breadcrumbs. Fry in hot deep oil until golden brown.

Additional Comments:
(Makes 3 dozen)

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