I’m happy to say that this post is sponsored by USA Rice, who I love because rice is one of my favourite foods! I ❤️ rice.
No licking the screen. (I know you want to).
When USA Rice Canada first approached me with interest in doing a sponsored post, my first thought was, "Sweet! I adore rice!", my second thought was "wait, rice grows in the USA?" Apparently it does! In six states no less. Who knew? Well the USA Rice people sure did. Did you know that 70% of the rice consumed in Canada is grown in America? Cool!
Rice has always been on of my favourite foods. I love carb-y anything, and rice is such comfort, it always makes my tummy super happy. I have featured it many different ways on this blog as Congee- Chinese Rice Porridge, Coconut Fried Rice, a Vegan Sushi Bowl, as dessert in Mango Coconut Rice Pudding, and now as these Crispy Rice Balls with Vegan Cheese. Gah! So much rice deliciousness. Never too many rice dishes.
These rice balls are my take on the Italian recipe called aracini. The Italians make it using risotto, form the risotto around a cube of cheese, then roll in the risotto balls in bread crumbs, and deep fry them. So obviously delicious.
I figured out my own method which is quicker to make, vegan (obvi), and completely oil free. Healthy AND comfort food. Yes please. A crispy panko crust, lightly seasoned rice on the inside, with a gooey melty vegan mozzarella center. Light in flavour, and perfect for dipping in your favourite marinara sauce (I love spicy marinara)! Italian style appetizer, you just won my heart.
To make the Crispy Rice Balls with Vegan Cheese, we are first going to make my Melty Stretchy Gooey Vegan Mozzarella. Then you pop that into the fridge for about 1 hour to set up, or you can make it as much as a week ahead of time and store it in the fridge until it is ready to be used.
Next up, we want to make the rice. Use a nice short grain rice so that it will be sticky. Add the water, garlic powder, nutritional yeast, and salt to a pot along with the rice. Cover and bring to a boil, then reduce to simmer and cook for about 10 minutes until the rice has soaked up all the water, and the rice is cooked.
Let the rice cool enough so you can handle it before moving on to the next step. You can make the rice ahead of time if you like, and store in the fridge until ready to use.
To make the rice balls, wet your hands, then take a scoop of rice, and flatten it out in your hand. Scoop a heaping teaspoon of the cold vegan mozzarella and put in the center of the rice.
Form the rice around the mozzarella into a golf ball sized ball. It's ok if the mozzarella is peeking out a little. You want to make sure you wet your hands in-between forming each ball, so that the rice doesn't stick to your hands. This is the key for making this process easy!
Then before you know it you will have a tray of rice balls. Yay!
To make the coating, mix the water and flax mixture together and set aside for 5 to 10 minutes for it to thicken. Fill the remaining bowls with the flour, and the panko and nutritional yeast mixture.
When your ready, gently roll a rice ball into the flour, then roll into the flax, and then finally the panko mixture. The balls will be fragile, so you might want to use a fork to help you handle them.
When you are done, you will have a gorgeous tray of rice balls like this!
And your fingers will look something like this.
Bake them until crispy and golden brown on the bottom. Serve with your favourite marinara sauce heated up for dipping.
(click stars to vote)
Crispy Rice Balls with Vegan Cheese
Servings: to 16 rice balls
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Ingredients
For the rice
- 1 cup short grain rice
- 1 ½ cups water
- ½ teaspoon garlic powder
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
Bowl 1:
- ⅓ cup flour (all-purpose, whole wheat, or all-purpose gluten-free blend)
Bowl 2:
- 3 tablespoons ground flax or ground chia
- ⅔ cups warm water, (plus more as needed)
Bowl 3:
- 1 cup panko, (or gluten-free rice breadcrumbs if preferred)
- 2 tablespoons nutritional yeast
- Marinara sauce for dipping
Instructions
- For the Melty Stretchy Gooey Vegan Mozzarella: follow the recipe according to the directions. Then you pop that into the fridge for about 1 hour to set up, or you can make it as much as a week ahead of time and store it in the fridge until it is ready to be used.
- To make the rice: add the water, garlic powder, nutritional yeast, and salt to a pot along with the rice. Cover and bring to a boil, then reduce to simmer and cook for about 10 minutes until the rice has soaked up all the water, and the rice is cooked. Let the rice cool enough so you can handle it before moving on to the next step. You can make the rice ahead of time if you like, and store in the fridge until ready to use.
- To make the rice balls: preheat your oven to 375F (190C). Line a baking tray with parchment and set aside. Wet your hands, then take a scoop of rice, and flatten it out in your hand. Scoop a heaping teaspoon of the cold vegan mozzarella and put in the center of the rice.
- Form the rice around the mozzarella into a golf ball sized ball. It’s ok if the mozzarella is peeking out a little. You want to make sure you wet your hands in-between forming each ball, so that the rice doesn’t stick to your hands. This is the key for making this process easy!
- To make the panko coating: mix the water and flax mixture together and set aside for 5 to 10 minutes for it to thicken. Fill the remaining bowls with the flour, and the panko and nutritional yeast mixture.
- Gently roll a rice ball into the flour, then roll into the flax, and then finally the panko mixture. The balls will be fragile, so you might want to use a fork to help you handle them. Spread them out on the parchment paper lined baking sheet.
- Bake them for 25 to 30 minutes until crispy and golden brown on the bottom. Serve hot with your favourite marinara sauce heated up for dipping.
Nutrition
Bon Appetegan!
Sam.
Oran Aviv says
So a funny thing happened when I was looking for a recipe for some leftover rice that got sticky.... OK, so this recipe wasn't supposed to be made with leftover brown rice - but it worked. I measured out 4 cups of the cooked rice and added the rice ingredients and just mushed them in with my hands. I substituted spelt breadcrumbs for the panko. It worked so beautifully that my extended non-vegan family loved them and that is rare!
(Next time if I use the bread crumbs again I would brush with some oil. They were a bit dry.)
This is such a creative, original recipe and that vegan sticky mozzarella is a vegan's dream!
I fell in love with arancini in Sicily when I was still a vegetarian - and it was hard finding veggie arancinis there. Since becoming a vegan I didn't think I would ever eat an arancino again. 🙁
Thanks so much. How did I not know about you and your recipes until now!
You have a new fan!
Sabrina Brady says
Delicious recipe, My sister came yesterday and I made it.She liked it!Thanks for sharing
Sam Turnbull says
Perfect! So happy it was enjoyed 🙂
elizabeth@top cookware online says
I got addicted to cheese crisps back in the seventies. The very best were served at a Mexican restaurant in Payson, smothered with green chile pork. Heaven on a plate. Thanks for the instructions.
Sam Turnbull says
I hope you like the recipe 🙂
Kathy Sturr says
Oh my, must make! I think I'll make these for when my sister visits. Thank you thank you thank you for being so delicious!
Sam says
Aww you're welcome Kathy!! I try my hardest to be delicious. Haha!
grace says
well worth the mess! hidden cheese surprises are the best. 🙂
Sam says
Aren't they!? Especially when they are vegan, because then it's even more unexpected! Haha! 🙂
Ann says
Do you think this would work with short grain brown rice? Or would that be too chewy?
Sam says
Hi Ann! The key here is the rice needs to get sticky enough to hold together. In my experience brown rice tends to be less sticky, so it might be difficult for them to hold together. If you try brown rice, try overcooking it a bit to help break it down a bit more to get it stickier. Hope that helps!
Ann says
Thanks Sam! I am definately going to give these a try!
Emilie @ Emilie Eats says
Holy cow, these look incredible! Delicious carby balls of goodness <3
Sam says
That's exactly what they are!! Hahaha
Jen says
I cannot wait to make these next time I have company. They look amazing, like the perfect appetizer to wow all my non-vegan friends!
Sam says
Haha we will woo them all! Muhahahaha!
Paris says
You rock! These look so easy and delicious, per usual! <3
Sam says
Aww thanks Paris!!!
Delia says
Wait what is spicy marinara? We have a friend that claims to like spice but really can't even handle the tiniest bit and is occasionally trying to work up to what is really 1 star. This person spoke of spicy marinara once and we thought for sure he was just speaking of something he alone considers spicy. So do tell, is there such a thing as spicy marinara?
Your cheese balls look yummy! I just might have to try them sometime - not a lot of time these days but maybe I can squeeze it in.
Sam says
Spicy marinara is just a spicy tomato sauce. You could definitely buy or make a non-spicy tomato sauce if you prefer. It's totally up to you!
Haha I hope you have time to give them a try 🙂
Lina says
I have to admit I didn't read the blog post ...just drooled over the pictures of cheesy rice...mmmmmm
Sam says
Haha! That's totally legit.
Casey says
These look so delicious and EASY. I keep meaning to try your homemade cheese recipe!
Sam says
Thank you Casey! Oh you really should, everyone is obsessed with it! Haha
Rebecca @ Strength and Sunshine says
That is just too much fun 😉 To make AND eat!
Sam says
Haha why thank you Rebecca! 🙂