Versatile Baked Brown Rice Balls

These rice balls are not very traditional. From what I’ve seen, there are two traditional styles of rice balls – Italian ones made with risotto then deep fried and Japanese ones made with sushi rice. Both sometimes have fillings as well.

While I love the idea of both, I really prefer more versatile side dishes, especially ones that can be frozen. So I came up with this twist that is delicious. They can be frozen and reheated without any loss of flavor or quality. And they are super versatile. They definitely work for us!


Baked Brown Rice Balls

  • 4 c. fully cooked brown rice, cooled
  • 1 t. salt
  • 1/2 t. each black pepper, garlic powder and Italian seasoning
  • 1/4 c. sliced green onions, green parts only
  • 2 eggs
  • 1/4 c. bread crumbs
  • Olive oil for drizzling

1. In a large bowl, combine all of the ingredients except the olive oil. Mix well to combine.


2. Using about 2 tablespoons rice mixture at a time, roll into balls and line up on a baking sheet. Tip: To make it easier to roll out the balls, rinse your hand with cold water every so often and keep them a little damp. If your hands are dry, the rice will stick to your hands instead of sticking together.


3. Drizzle some olive oil over all of the rice balls. Bake at 325 degrees for 20-25 minutes, until slightly browned and a little crispy.


Serve as a side dish with any meal. These are especially good with a saucy main dish where you can dip them in the sauce too. Or, cover with marinara for a fun twist. If you are doing that and want to up the Italian flavor, add 1/4 c. grated Parmesan cheese to the rice mixture.

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27 thoughts on “Versatile Baked Brown Rice Balls

  1. These look wonderful and delicious!
    We have an overabundance of rice at our house right now after a trip to the country. We were loaded down with some very tasty and freshly harvested rice, and I am always eager to find new ways to use it.
    We have some fabulous dipping sauce options too, so I am ready to try this!
    Thanks for sharing it.

  2. I’m Italian so I’m partial to the breaded and fried rice balls but these look good too.
    I recently won a cuisinart pan from a blogger, I got a recipe for home made crab rangoons and tried to make them using the new stainless steel pan, well I let the oil heat to much and we had a bad grease fire, it’s so awful!! I’m afraid to use my kitchen at all now, the stove top scares me to death. What if I can never bring myself to cook again?!?!?!
    sorry had to rant a little, hope the VGABS is still going strong gathering donations.

  3. Thank you for posting this! I’ve bookmarked it in my recipes folder. These do look like they could be incredibly versatile. Since I’m back to menu planning (week two – woo hoo!!), I’ll have to include these. πŸ™‚

  4. I made these tonight minus the breadcrumbs because of a wheat intolerance. I used sesame seeds instead and they were great. Served them with Miso soup. Thanks for the idea. I have never seen this before!

  5. This recipe fits with the tip I got about making perfect brown rice by doubling the amount of liquid called for. I always make it too hard.

    Awesome idea. Thank you!!

  6. Help! When do you freeze them? Before baked in the oven or after? And then how to you reheat/cook them after freezing? These look great and I want to try!! Thanks.

  7. i tried making this dish but probably should have doubled the amount of liquid for cooking the brown rice. the rice will not stick together to form little balls. πŸ™

  8. This formal post encouraged me very much! Bookmarked your website, extremely great categories everywhere that I read here! I like the info, thank you.

  9. Love this! I’m trying your recipe with black rice for Halloween and cooking in mini-cupcake pans to make small rice cake hors d’ouvres. I added a little parm cheese too…can’t wait to try!! Just need to figure out a little sauce option. πŸ™‚

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