2CUPS left over sticky rice 1 onion diced (green or a white one) 1TBSP minced garlic 1 egg beaten 1/2CUP cheese (I used extra old white, if you like a milder cheese use a mozza) 1/4TSP garlic powder, onion powder, parsley & crushed Chilis Thai chilis (optional as always)
Throw everything in a bowl and mix well. I like to the then stick bowl in fridge for a couple hours.
I love these epicure silicone mold! We bought it for 10cents at a yard sale! I’ve made a ton of different things in it. If you don’t have this, use another silicone mold. A mini muffin tin works too. Fill with rice. Giving pressure making sure they are getting filled right up. I cover with plastic wrap tightly and then apply more pressure to rice. I put this in the freezer for an hour!
They will pop right out of your silicone mold or muffin tin. If using a muffin tin you may need to use a butter knife to help slide out but they still should come out easy once frozen. I get 2 bowls ready. One with some milk, could use egg, I prefer milk for this one. And 1 bowl with crushed salted soda crackers, could use panko if you prefer. Dunk in milk, then turn them all around in crushed crackers. I do a few like this then deep fry at 375F for about 3-6 minutes. Turning them quite frequently.
They are some enjoyed in our house! They freeze well and I reheat them in oven. We can’t wait to hear what you think.
We bought this silicone mold second hand. We love it. I use it for a variety of things. You can find it here
