Herbed Rice Puffs
Transform your leftover rice into a delightful snack with these crispy Herbed Rice Puffs! Bursting with fresh flavors from parsley and dill, and seasoned to perfection with garlic and onion powder, these bite-sized treats are a perfect balance of crunch and zest. Made by combining slightly dry cooked rice with a hint of cornstarch for binding, they’re fried to golden perfection for an irresistible texture. These versatile rice puffs are not only an excellent way to minimize food waste but also make for a gourmet snack or a creative topping for soups and salads. Quick to whip up and undeniably satisfying, they’re a must-try for anyone seeking clever ways to elevate leftover rice.
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Recipe Information
Ingredients
- 2 cups leftover cooked rice (preferably slightly dry)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cooked rice, cornstarch, and water. Mix thoroughly using a fork or your hands until the mixture becomes slightly sticky and starts to hold together.
Add the chopped parsley, dill, garlic powder, onion powder, salt, and black pepper. Mix well to evenly incorporate the herbs and spices throughout the rice mixture.
Divide the rice mixture into small, bite-sized portions (about 1 tablespoon each) and roll them into rough balls or patties. You can also lightly press them flat for quicker frying.
In a deep skillet or saucepan, heat the vegetable oil over medium heat until it reaches about 350°F (175°C). Test the oil by dropping a small piece of rice into it; if it sizzles immediately, the oil is ready.
Carefully drop a few rice puffs into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until the rice puffs are golden and crispy.
Using a slotted spoon, transfer the fried rice puffs onto a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining rice mixture until all rice puffs are cooked.
Let the rice puffs cool slightly before serving. Enjoy them as a standalone snack or use them as a crunchy garnish for soups, salads, or entrees.
Nutrition Facts
Calories |
4658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.3 g | 608% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.6 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
