From Grandma’s Country Kitchen — Herbed Rice Puffs


1 egg

1 cup cooked brown rice or white rice

1/8 teaspoon poultry 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 for at 1 hour. Shape by rounded teaspoonful into 15 – 1″ balls. Roll in bread crumbs.

Heat oil (2 to 3 inches) in 2 quart saucepan to 375 degrees.

Fry rice balls until golden brown.



Laurie Jackson


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