Imagine biting into a crispy, golden brown rice ball that bursts with the savory flavors of bacon, egg, and cheese. These Bacon, Egg, and Cheese Rice Balls are not just a delicious snack; they’re a comforting, satisfying treat perfect for any occasion. Whether you’re planning a family brunch or a quick weeknight dinner, these rice balls will have everyone coming back for more. Plus, they’re a great way to use up leftover rice or ingredients you might already have in your pantry.
Why make this recipe
You’ll love this dish for multiple reasons—starting with its incredible flavor combination. The crispy bacon, creamy cheddar cheese, and fluffy rice come together beautifully, making for an indulgent treat that even picky eaters will enjoy. Not to mention, this recipe is easy on the wallet, making it a smart choice for families. It’s quick to whip up, meaning you can have them ready in under an hour!
"These rice balls were a hit at my brunch! They’re definitely going to be a regular in our home.” – A satisfied customer
This recipe is perfect for various occasions: a cozy family brunch, a delightful appetizer for a gathering, or even as a fun after-school snack for kids. You can also customize them to fit your family’s tastes, so no one will get bored.
How to make Bacon, Egg and Cheese Rice Balls
Let’s break down how these tasty bites come together. The process is straightforward and can be done in simple steps. First, we prepare the rice with a flavorful bouillon cube, then mix it with crispy bacon and cheese. Next, we roll the mixture into balls, fry them to perfection, and serve them hot!
Ingredients
To make these Bacon, Egg and Cheese Rice Balls, gather the following items:
- 1 (8-oz) package APPLEGATE NATURALS® SUNDAY BACON®
- 1 BOU Chicken Bouillon Cube
- 1 ⅓ cups water
- 1 (7-oz) package Garlic Herb RightRice
- 4 large eggs, divided
- 1 cup shredded sharp cheddar cheese
- 1 cup all-purpose flour
- 1 cup dry breadcrumbs
- Vegetable or peanut oil, for frying
Feel free to use an alternative type of rice if you can’t find RightRice or swap out the cheese for your favorite variety.
Directions
Here’s how to prepare these delicious rice balls:
- Cook the bacon according to the package instructions until crispy. Transfer it to a paper towel-lined plate to drain, and when cool, chop it into small pieces.
- In a saucepan, combine the bouillon cube and water, bringing it to a boil. Once boiling, stir in the RightRice, cover, and remove from heat. Let it sit for 12 minutes.
- Lightly beat 2 of the eggs and mix them into the cooked rice along with the chopped bacon and shredded cheese. Stir well to combine.
- Transfer the mixture to the fridge for about 20 minutes to firm it up.
- Meanwhile, set out 2 shallow bowls—one for flour and one for breadcrumbs. Crack the remaining eggs into a third bowl and beat lightly.
- Scoop out some of the rice mixture, roll it into a 2-inch ball, and dredge it in the flour, followed by the egg, and finally in the breadcrumbs. Repeat this process for all the mixture.
- In a medium saucepan, fill it with about 2 inches of oil and heat over moderately high heat. The oil is ready when a piece of bread dipped in it starts bubbling immediately.
- Fry the rice balls in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Serve warm.
How to serve Bacon, Egg and Cheese Rice Balls
To enjoy these rice balls, serve them warm alongside a dipping sauce like spicy mayo or ketchup for added flavor. They can stand alone as a delicious appetizer or be paired with a simple salad for a more substantial meal. For a brunch spread, these rice balls would fit perfectly with fresh fruit, a frittata, or even a plate of baked feta eggs with spinach and tomatoes.
How to store
For storage, allow the rice balls to cool completely before transferring them to an airtight container in the refrigerator, where they can last for up to 3 days. If you want to prepare them ahead and freeze, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag and use within a month. To reheat, bake them in the oven at 350°F until heated through.
Tips to make
To elevate your cooking game, here are a few handy tips. Make sure your oil is hot enough before adding the rice balls to ensure they fry evenly and achieve that crispy texture. If the rice mixture gets too soft, don’t hesitate to chill it again; this helps maintain the shape during frying. Additionally, you can consider using seasoned breadcrumbs to add extra flavor.
Variations
Feel free to experiment with this recipe! You could spice things up by adding different cheeses, such as pepper jack for a kick, or incorporate fresh herbs to enhance the flavor. If you’re looking to cater to dietary restrictions, consider using gluten-free breadcrumbs or rice varieties. The possibilities are endless, inviting you to create your own signature take on these delightful bites!
FAQs
What is the prep time for this recipe?
Preparation takes about 20 minutes, with an additional 12 minutes for the rice and 20 minutes in the fridge.
Can I use a different type of bacon?
Absolutely! Any variety of bacon or even turkey bacon can work in this recipe, allowing for a healthier or different flavor profile.
How do I reheat leftovers?
To reheat leftovers, you can bake them at 350°F for about 10-15 minutes until they’re warm and crispy again.
Bacon, Egg, and Cheese Rice Balls
Ingredients
Main Ingredients
- 1 8-oz package APPLEGATE NATURALS® SUNDAY BACON® Can use any variety of bacon.
- 1 cube BOU Chicken Bouillon Cube
- 1 ⅓ cups water
- 1 7-oz package Garlic Herb RightRice Can substitute with any rice.
- 4 large eggs, divided
- 1 cup shredded sharp cheddar cheese Or substitute with your favorite cheese.
- 1 cup all-purpose flour
- 1 cup dry breadcrumbs Consider gluten-free breadcrumbs for dietary restrictions.
Instructions
Preparation
- Cook the bacon according to the package instructions until crispy. Transfer it to a paper towel-lined plate to drain. Once cool, chop into small pieces.
- In a saucepan, combine the bouillon cube and water and bring it to a boil. Stir in the RightRice, cover, and remove from heat. Let it sit for 12 minutes.
- Lightly beat 2 of the eggs and mix them into the cooked rice with chopped bacon and shredded cheese. Mix well.
- Transfer the mixture to the fridge for about 20 minutes to firm up.
Breading and Frying
- Set out 2 shallow bowls—one for flour and one for breadcrumbs. Crack the remaining eggs into a third bowl and beat lightly.
- Scoop out some of the rice mixture, roll it into a 2-inch ball, and dredge it in the flour, followed by the egg, and then in the breadcrumbs. Repeat for all the mixture.
- Heat oil in a medium saucepan over moderately high heat. The oil is ready when a piece of bread dipped in it starts bubbling immediately.
- Fry the rice balls in batches, avoiding overcrowding the pan. Fry for about 2-3 minutes or until golden brown on all sides. Use a slotted spoon to transfer to a paper towel-lined plate to drain.