Play Ball Rice Bites

  • Yield: 6 servings


For the dip:
2-- (4-ounce) cans mixed fruit in juice, half drained
1/4cup canned tomato paste
1/2teaspoon apple cider vinegar
For the rice balls:
1-- (8.25-ounce) can mixed vegetables, no-salt added, drained
1large egg, lightly beaten
1-- garlic clove
1teaspoon Worcestershire sauce
1 1/2cups cooked rice (white or brown), warm
1/2cup shredded cheese
1/4teaspoon salt and ground pepper to taste
3/4cup finely crushed crisp rice cereal



  1. To make the dip:  Purée the mixed fruit, tomato paste and vinegar in a blender or food processor; set aside.
  2. To make the rice balls:  Purée the mixed vegetables, egg, garlic and Worcestershire sauce in a blender or food processor.  Mix with rice, cheese, salt and pepper until completely combined. 
  3. Preheat oven to 375F, or heat oil in a deep fryer to 375F.
  4. Scoop tablespoon-size balls of the rice mixture and gently form into balls, rolling them in the crushed rice cereal to coat.
  5. If baking: Line a rimmed cookie sheet with foil and spray with cooking spray.  Place balls on the sheet and spray with more oil. Bake until lightly browned, about 15 minutes.  Cool for 3 minutes.
  6. If frying: Fry in the deep fryer in small batches until crisp and brown, about 1 minute per batch.  Drain on paper towels.

Nutritional Info *per serving

  • Calories 170
  • Fat 4.5g
  • Cholesterol 45mg
  • Sodium 230mg
  • Carbohydrate 27g
  • Fiber 2g
  • Protein 6g