Crispy baked corn and rice balls are one of my favorite Superbowl snacks. Since I now have cooked rice in my freezer on a regular basis, this are a very quick, and relatively healthy snack. Do you keep cooked rice in your freezer?A few weeks ago, I wrote an article about brown rice. Much to my surprise, I discovered that just like cooked legume, you can freeze cooked rice. Can you imagine, cooking dinner just became twice as fast. I can pre cook a whole pot of rice, pack it in zeeplock bags, and freeze it. It’s there when my days are really busy, and don’t even have a spare minute in the kitchen.Now that you know about this awesome trick, you have to make this crispy baked corn and rice balls. If you have kids they are going to go crazy for these, and the grownups love them too. I first made this from leftover rice from lunch. They were such a hit, that now I make them at least once a week.
Do you have any favorite snacks? I’m always on the lookout for delicious, and healthy snacks.
- 2 cups cooked basmati rice
- 1 cup kernel corn
- 3 shallots, chopped
- 3 garlic cloves, chopped
- ½ cup chopped parsley
- ¼ cup chopped chives
- 4 tbsp bread crumbs
- 4 eggs
- In a large bowl mix the rice, corn, shallots, parsley, chives, garlic, and bread crumbs.
- In a small bowl whisk the eggs.
- Add the whisked eggs to the mix. Put the mix in the fridge for at least an half hour.
- Heat the oven to 350℉ (175℃). Line a baking pan with parchment paper.
- Remove the mix from fridge. Wet your hands, and form 12 even balls (each ball the size of a ping pong ball). Place each ball on the baking pan.
- Bake for 12-15 min, or until balls are golden brown.
DID YOU MAKE THIS Crispy baked corn and rice balls?
Don’t forget to take a snap and tag #netacooks on instagram, so I can see them.