Rice Balls (Jessica Seinfeld's - not Arancini)

This recipe is from Jessica Seinfeld's Deceptively Delicious cookbook. I've made these rice balls several times, however, I've changed the recipe a bit. There is a definite lack of flavor so I always add my own homemade secret seasoning blend to this recipe. These rice balls are good, but they are a real pain in the rear to make. Each time I make them, I say that I'm never making them again. When I am making them you can hear me screaming from my kitchen that "I'm in rice ball hell!" Ask my husband :) I recommend doubling (or even tripling) the recipe and freezing a bunch because it's quite a project! Omit chicken for a vegetarian recipe.


about 40 rice balls

Ingredients:

1/2 cup short grain brown rice or 1 cup leftover cooked rice (chinese takeout rice works well because it's sticky)
nonstick cooking spray
3 teaspoons olive oil
1/4 lb boneless skinless chicken cutlet
1 1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 cup pureed sweet potato
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup low-fat buttermilk
1 large egg, beaten
1/2 cup pureed spinach or broccoli, puree or butternut squash puree
1 1/2 cups whole wheat cracker crumbs or whole wheat breadcrumbs (I just use the breadcrumbs that I have at the time - homemade or store bought.

Procedure:

1. If needed, cook the rice according to package directions.
2. Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
3. Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
4. Transfer the mixture to a bowl, then add the rice. Roll into 1 inch balls (I wear gloves because this is messy) and place them on a tray lined with waxed paper or aluminum foil.
5. Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
6. Roll the rice balls into the egg mixture, then the breadcrumbs.
Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.