Versatile Baked Brown Rice Balls

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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!

Versatile Baked Brown Rice Balls

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Keyword: Rice balls


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


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