Spanish Rice Balls

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If you ask us, rice balls are an underrated food. They’re crispy, full of rice (aka the best part) and can be dipped in an array of sauces. These Spanish rice balls are made with Seeds of Change Spanish Style Rice, crumbly queso blanco, dipped in panko bread crumbs and fried to crispy perfection. We recommend crema for dipping. Enjoy!


1 egg white

¼ cup queso blanco, crumbled

¼ cup of parsley, finely chopped, divided (plus more to garnish)

¾ cup panko breadcrumbs

¼ teaspoon garlic powder

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup neutral oil, such as grapeseed

½ cup crema, for dipping


1. Cook the Seeds of Change Spanish Style Rice according to the package instructions. Pour onto a plate and cool for about 5 minutes.

2. In the bowl of a food processor add the cooled rice, egg, cheese and half of the parsley, processing until thoroughly combined and the mixture holds its shape. Use a 1 tablespoon scoop to portion 12 to 16 rice balls onto a plate.

3. Pour the panko into a shallow bowl and add the garlic powder, salt and pepper, stirring to combine. Roll each ball in the mixture until fully coated.

4. Heat the oil over medium heat and add the rice balls, cooking until golden brown all over, 5 to 6 minutes. Serve warm with additional parsley sprinkled on top and crema for dipping.

Nutrition Facts
  • 379 calories

  • 22g fat

  • 38g carbs

  • 8g protein

  • 6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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