Julie Hatfield - Top 50 Most Delicious Rice Recipes

1. Preheat oil in a medium sized pot.

   Use enough oil to fry the rice balls, about 4 inches.

2. In a medium sized bowl, combine the parmesan, rice, mozzarella and one egg. Cool the rice first and use your hands to mold.
3. Add pepperoni or diced ham, and using your hands, combine it into the mixture
4. Form each rice ball by putting 2 tablespoons of the mixture into your hands. Press and squeeze the mixture firmly in your hands, creating a ball or circle.
5. In one small sized bowl, whisk two eggs. Place and scatter breadcrumbs in a separate dish.
6. Dip each rice ball in the egg mixture and follow it up into the breadcrumbs.
7. When the oil is hot, put 3 of the breaded rice balls to the hot pot and fry them for about 5 minutes.
8. Remove the fried rice balls from the hot oil. Transfer them to a plate with paper towel.
9. Repeat steps until you finish all the rice mixture.
10. Serve it with marinara sauce

1. In a large bowl, combine all the ingredients, but not the rice.
2. Wet your hands and make the meat mixture into ball shapes.
3. One at a time, roll the balls in the rice.
4. Steam balls for about 30 minutes over high heat.
5. Serve with Chinese mustard.

Its very healthy and delicious at the same time. Serve this with your favorite dipping sauce, and youre good to go. Yields: serves 4 Ingredients: 4 cups hot cooked rice 1/2 teaspoon soy sauce 1 teaspoon rice vinegar 1/2 teaspoon dark sesame oil 1 small carrot, julienned 4 sheets kim fresh seaweed 2 eggs, beaten 1/2 teaspoon sesame oil 10 ounces frozen spinach, thawed and drained 1/2 teaspoon soy sauce 1 tablespoon sesame seeds, toasted 4 slices pickled yellow radishes Method of Preparation:

1. Let rice cool a bit.
2. Meanwhile, mix the rice with the soy sauce, vinegar and sesame oil.
3. Fry the eggs as if it were a pancake.
4. Cut the eggs into strips.
5. Mix spinach with soy sauce and sesame oil.
6. To assemble, put rice on a bamboo roller.
7. Spread the rice over 2/3 of the sheet, lay spinach, carrots and egg on top.
8. Sprinkle with sesame seeds and roll repeatedly.
9. Cut into 1/2 inch rounds.

1. In a large bowl, combine the onions, corn, beans and rice.
2. Toss to mix.
3. In a food processor, blend the remaining ingredients, until the peppers are finely minced.
4. Pour the dressing over the rice mixture and mix well.

Try it! Yields: serves 8 Ingredients: 1 1/2 cups uncooked rice, preferably short grain 2 tablespoons oil 1 1/3 lbs boneless skinless chicken breasts 1 1/4 teaspoons salt 3/4 cup chopped red onion 3/4 teaspoon fresh ground pepper 1 mango, peeled and cut into 1/2 inch dice 3 1/2 tablespoons lime juice (about 2 limes) 1 avocado, peeled and cut into 1/2 inch dice 3/4 cup chopped cilantro Method of Preparation:

1. Cook the rice until done, and rinse with cold water.
2. Coat the chicken with 1 teaspoon of the oil and season with 1/4 teaspoons of the salt and pepper.
3. Cook the chicken until done.
4. When the chicken is cool enough to handle, dice into 1/2-inch pieces.
5. Toss the chicken, rice, onion, avocado, mango and rest of the oil (1 tablespoon), remaining salt and pepper, cilantro and lime juice.
6. Chill for at least 1 hour before serving.

1. Combine the thyme, broth, dill, carrots, bay leaf, celery and onion in a pot.
2. Boil, stir in the rice, cover and reduce to a simmer.
3. Cook for 15 minutes.
4. Add the chicken and cook over medium heat for another 10 minutes, or until the rice and vegetables are soft and cooked through.
5. Season to taste with salt and pepper.