How to Use Rice Leftovers: Rice Ball with Surprise Inside


Do you have some leftovers from your last rice dish? If yes, let's create something yum with them.

As its name implies, it is rice that has been shaped in the form of a ball. Rice balls exist in many different cultures. I know they are particularly prevalent in Asia and some parts of Europe. 

As one exposed to a wide range of Italian cuisines, I borrowed some Italian tips to create the perfect rice ball recipe that would help my rice lovers make the most of their leftovers. 

My rice ball recipe is made with leftover rice dish, semi-hard cheese, coated with breadcrumbs, then fried. 

What happens when a flavourful  rice dish meets melted delicate cheese and the crunch of fried breadcrumbs? Take it from me; it tastes like heaven. 


  • One bowl of rice refers to the number of rice leftovers you have. 
  • 1 large egg for every 300 grams of rice leftovers. 
  • Examples of semi-hard cheese that can be used are Emmental, fresh Fontina, provola e.t.c.
  • Make sure your rice ball is not too small or too big.
  • To avoid cracking during frying, let your rice ball rest in the fridge for 20 minutes before frying.
  • Sunflower oil or groundnut oil is perfect for frying.


A bowl of rice leftovers 

3 large egg 

1-liter frying oil

1 tablespoon of Parmigiano cheese 

1 Semi-hard cheese


Flour (optional)

Water (optional)


  • In a bowl, add the rice leftovers and eggs in the right quantity. Check the note for more explanation. 
  • Slice cheese into small to medium cubes.
  • Grab a handful of rice, place a cube of cheese in it. Cover with rice, then form into a ball. The egg is the binding agent.
  • In a bowl, make a mixture of water, flour, and salt to taste. Make sure the paste is not runny or too thick.
  •  Or, simply use eggs as glue if you want. Crake two eggs in a bowl, bite for a minute or two.
  • Coat the rice ball in the paste OR eggs, then pass in breadcrumbs
  • Place rice ball in the fridge to rest for 30 mins before frying till evenly brown.

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