Cheesy Rice Poppers Recipe
Cheesy Rice Poppers Recipe is a delicious and cheesy appetizer perfect for your next party. Made with leftover rice, cheese and fresh herbs, this is a must try recipe that will leave your loved ones asking for more. Serve it along with a sweet chilli sauce or a yogurt dip and enjoy !
Cheesy Rice Poppers Recipe is a lovely finger food snack which it can be served as is as a snack or you could also serve it as an appetizer at parties.
The comforting familiarity of rice, coupled with the gooey richness of stringy cheese along with the crunchiness of breadcrumbs makes this snack is a real treat. They are a crowd pleaser and kids also love them. The best part these rice poppers are not deep fried and made in a paniyaram pan making it healthier.
Other recipes that you can try are:
For the rice poppers
- 2 tablespoons Butter (Salted)
- 4 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1/4 cup Green capsicum , finely chopped
- 2 cups Cooked rice , mashed
- 1/4 cup Sweet corn , steamed
- 3 tablespoons All Purpose Flour (Maida)
- 6 sprig Mint Leaves (Pudina) , finely chopped
- 1/4 cup Mozzarella cheese , grated
- 1/2 teaspoon Black pepper powder
- Oil , for pan frying
- Salt , to taste For the outer crust
- 2 tablespoons All Purpose Flour (Maida)
- 4 tablespoons Water
- 1/2 cup Whole Wheat Bread crumbs
- 1 teaspoon Mixed Herbs (Dried)
- 1 teaspoon Red Chilli flakes
How to make Cheesy Rice Poppers Recipe
To begin making the Cheesy Rice Poppers Recipe, prep all the ingredients and keep ready.
Melt butter in a pan over medium heat; add garlic and green chillies, saute until the aroma wafts into the air.
Thirty seconds later add in the finely chopped onions and capsicum and saute for another minute until the onion and capsicum soften a little.
To the above mixture add the mashed rice, grated cheese, cooked sweet corn, mint leaves, black pepper powder and salt to taste.
Turn off the heat and allow it to come to room temperature for about 15 minutes and finally stir in the maida until well combined.
Cover and leave the Cheesy Rice Poppers mixture in the refrigerator for about an hour.
To make the slurry for the outer coating, in a small bowl, mix the maida and water to make a slurry.
In another bowl, combine the bread crumbs with red chilli flakes and mixed herbs, set aside.
Heat oil in a paniyaram pan for pan frying the Cheesy Rice Poppers, on medium heat.
Remove the Cheesy Rice Poppers mixture from the refrigerator, grease your palms with oil, make lemon sized balls, dip them in the maida slurry, roll it in the bread crumb mixture and lower into the paniyaram pan cavities.
Pan fry until it gets an even brown colour. Add more oil while pan frying so it gets evenly crisp on all sides.
Do not overfry the rice balls.