Latin Rice Balls and Beef Rice Balls
Another home-run Latin Fusion recipe! My aunt suggested 2 recipes for me to make and this one is the second of her suggestions. The Dominican Riki Taki was the first one. Of course, I couldn’t help myself but to do something of my own with it. Well, this is Belqui’s Twist after all!
Hers was rice balls and my twist was adding leftover beef from the Riki Taki recipe to change the flavor profile.
What makes this recipe Latin is that we added Latin Queso De Freir (frying cheese) along with the mozzarella. This Queso de freir is very popular in Latin America because it fries beautifully. The flavor isn’t too bold and the texture is nice and guey.
Can I fry these the same day?
Yes you can. All you need to do is keep in the fridge for at least 2 hours after you combine the ingredients and make sure its all perfectly cool.
Can I bake these?
Yes! cook in the oven at 350º degrees on a non-stick lined baking sheet. Make sure that you spray the balls with olive oil or corn oil to make sure the rice balls get nice and golden. Bake for about 25 to 30 minutes.
Latin Rice Balls and Beef Rice Balls
Ingredients
- 3 cups cooked rice
- 2 8oz mozzarella balls
- 12 oz Queso de freir
- 10 eggs separate yolk and whites, keep whites in fridge
- 2 cups Italian Style (or seasoned) breadcrumbs
- salt and pepper to taste if desired, I went without
- Mazola corn oil for frying
If making rice balls with beef
- 1/2 lb 85% ground beef
- 1 tbsp adobo
- 2 tbsp lime or lemon juice
Instructions
DAY 1
If making with beef
- Brown beef in a skillet.
- halfway through browning, add adobo and lime or lemon juice.
- Cook until beef is done, juices run clear and the beef is in its own oil.
- Set aside to cool. You can refrigerate if needed.
To make rice and cheese mixture
- Separate the egg whites from the yolk and reserve the egg whites in the refrigerator for later use in this recipe.
- Whisk the egg yolks and add salt and pepper to taste.
- In a large bowl, mix the egg yolks with the cooked rice, shredded mozzarella and shredded queso de freir. (add beef if making them with it)
- Cover well and refrigerate overnight.
DAY 2
Making the rice balls
- Heat a skillet or deep pot with oil over medium high heat.
- Shape the rice balls. Using an ice cream scoop or spoon will help keep a more consistent size between the balls.
- On a plate, place the breadcrumbs and in a bowl plate place the egg whites.
- Dredge the formed rice balls in the egg whites and then in the breadcrumbs.
- Set aside for frying. At this point you can place rice balls you won't be frying in a parchment paper lined container to freeze. Make sure to place parchment paper in between rice ball layers.
- Fry rice balls until golden and enjoy!
