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Arroz-cini (Cheese stuffed rice balls) with Cumin Crema

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Angel Fuchs

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Arroz-cini (Cheese stuffed rice balls) with Cumin Crema

Del Real Arroz

These cheesy rice balls are a fun, Latin-inspred take on the Italian appetizer arancini. Crispy exterior envelopes a creamy rice interior oozing with melted cheese! A prefect snack that the entire family will love. y

Serves 10

15 Minutes

20 Minutes

  • Arroz-Cini
  • 1 Package Del Real Arroz
  • 1 8 Oz Box of Panko Bread Crumbs, separate 1 cup
  • 4 Eggs
  • 1 Cup Shredded Cheddar Cheese
  • 20 Cheddar Cheese Cubes, about 1/2-3/4”
  • 1 Cup of All Purpose Flour
  • 2 Cups Coconut Oil for frying
  • Cumin Crema
  • 1 Cup Sour Cream
  • 1 tsp Cumin
  • ½ tsp salt
  • ½ tsp Chili Powder
  • Juice of half a lime

1. Heat rice in microwave for approx 1 minute, just long enough to warm slightly. 2. Open contents of warmed rice into a large mixing bowl, along with 1 cup of the panko bread crumbs, 2 eggs and the shredded cheddar. 3. Using your hands work all the ingredients together until throughly combined. You will really want to work the rice, breaking it up a bit but not getting it too mushy. 4. Take small handfuls of rice and form a 1 ½ inch balls, pressing your thumb in the rice ball to create a hole. Put 1 cube of cheese in the hole and reform the ball, completely covering the cheese. Repeat. This should make 20 rice balls. 5. Set up a dredging station with the 2 remaining eggs beaten in a shallow dish, flour in a shallow dish and the remaining panko bread crumbs in a shallow dish. 6. Roll each rice ball individually, first in the flour, next in the eggs (shaking off excess) and last in the panko. 7. Place the breaded rice balls on a baking sheet and put in fridge to chill while you make the crema and the oil heats. 8. Make the crema by mixing together the sour cream, cumin, chili powder, salt and lime juice in a small mixing bowl. Set aside until ready to serve the arroz-cini. 9. Heat the oil over medium/high heat in a large frying pan. 10. Place the rice balls in the hot oil, turning frequently to brown evenly. Do not overcrowd, cook in batches. Place cooked rice balls on paper towel-lined plate and repeat until all rice balls are cooked. 11. Serve immediately with the cumin crema!