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Herbed Rice Puffs




Source of Recipe


from practical recipes newsletter


List of Ingredients




Herbed Rice Puffs

1 egg
1 cup cooked brown or white rice
1/8 teaspoon poultry seasoning
1/8 teaspoon salt
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
vegetable oil

Beat egg; stir in rice, poultry seasoning, salt, and cheese.
Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into
15 one inch balls. Roll in bread crumbs. Heat oil (2-3") in 2-quart
saucepan to 375 F. Fry rice balls until golden brown; drain.
Makes 15 Puffs.

Note:After frying, puffs can be covered and refrigerated for no
longer than 12 hours. To heat, bake on ungreased cookie sheet
in 350 F oven until hot, 10-12 minutes.

Recipe