Stuffed Rice Balls

Makes 10 - 12 servings

Prep Time 90 minutes

Cooking Time 20 minutes


  • 1/4 cup DANES CHEESE 180 g, grated
  • 1 clove garlic, minced
  • 1 pc onion, minced
  • 3 tbsp butter
  • 1 cup Japanese rice
  • 7 cups chicken stock
  • 1/2 cup mozzarella, grated
  • 2 pcs eggs, whisked

   For Filling 

  • 1 pack CDO BIBBO CHEESEDOG 230g, sliced
  • 1 cup button mushroom, finely chopped
  • 3 tbsp canola oil  
  • 1 cup green peas
  • 1 tbsp basil leaves, chopped

   For Coating

  • 2 pcs eggs, whisked
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs


  1. Sauté garlic and onions in butter.  Add rice and mix well. Add chicken stock. Cover and simmer for 15 minutes or until rice is sticky to hold its form once shaped into balls.
  2. Make filling: sauté CDO BIBBO CHEESEDOG and mushroom in canola oil.  Add basil leaves and green peas.
  3. Combine cooked rice and sautéed filling in a bowl then add mozzarella cheese, DANES CHEESE and egg. Mix well.
  4. Take 1/4 cup of rice mixture and shape into a ball, pack it tightly.
  5. Chill rice balls for 1 hour or until firm.
  6. Dredge each rice ball with flour, dip in beaten eggs, and roll in breadcrumbs.
  7. Deep fry breaded rice balls until golden brown.

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