Rice cutlets with mushrooms in the oven: step by step with photos

Many people remember rice balls from kindergarten, but adults will also enjoy this dish. Rice balls can be served as a side dish for meat, with various gravies and sauces. Children love to eat it with jam or jelly. A simple recipe for rice balls does not require special skills or effort. The dish is very easy to prepare and it is almost impossible to spoil it. You can experiment with the taste of the meatballs by adding various spices and other ingredients. In this case, this is an almost classic recipe for rice balls. Read the recipe and master a new delicious dish. The authors of the site “Quick Recipes” have prepared an unusual selection of recipes for making rice balls.

recipes for making rice balls

Rice balls - classic recipe

Ingredients:

• Rice – 80–100 gr.
• Egg – 1 pc.
• Wheat flour – 3 tbsp. spoons
• Breadcrumbs – 5 tbsp. spoons
• Salt - to taste
• Vegetable oil – 6 tbsp. spoons

General information:

• Cooking time: 50 minutes;
• Number of servings 5.

simple recipe for making rice balls
Method of preparation:

1. For the rice balls, prepare the necessary ingredients. Wash the rice and boil in salted water (in more water than for crumbly porridge) until soft. Place the finished rice in a colander.
2. Let the boiled rice cool slightly and transfer to a convenient bowl. Add an egg to the boiled, lukewarm rice. Then add flour.
3. Mix the ingredients with your hands. You should get a viscous rice mass. We form round flat balls, about 1 cm thick.
4. Roll the rice balls in breadcrumbs. Heat vegetable oil in a frying pan. Carefully place the meatballs on the frying pan. Fry the rice balls until golden brown. Bon appetit!

Cooking process

As already mentioned, rice cutlets according to this recipe are made not only simply, but also very quickly, which in some life situations can be very important. So, let's prepare the minced rice. Mix the already boiled cereal with hard cheese, grating it on a fine grater. Pepper, to add color, add half a teaspoon of turmeric, sour cream and mix as thoroughly as possible. That's it, the minced meat is ready. Thanks to the addition of grated cheese, the cutlets will not fall apart. If you notice, there is no salt in the ingredient list. It is not recommended to use it, since the cheese already has a salty taste, and you cooked the rice in salted water.

Next, we form cutlets from the minced meat and roll them well in breadcrumbs. Heat a frying pan, pour a little vegetable oil into it and fry our semi-finished products on both sides. No more than two to three minutes on each side and over high heat. And if you fry for a long time, the cheese in the cutlets can melt too much and they will become mushy. The finished dish has a delicate aroma, cheesy taste and a very delicate consistency. This will take only ten minutes. Bon appetit!

How to cook delicious cutlets

An article about rice cutlets. About how to cook them, why they are better than meat ones and what varieties there are. There is a step-by-step recipe and tips.

1 H

185 kcal

5/5 (2)

Many people have had the experience of having a little rice porridge left after dinner. And you don’t know what to do with it: it’s a pity to throw it away, and you don’t want to leave it. But there is one way out - to make something tastier from it, for example, cutlets with rice. This is a quick and tasty option to keep food from going to waste and also feed your family something unusual. I found this recipe myself when I was wondering what to do with dinner leftovers.

Cutlets with rice are a good option for those who are on a strict diet for medical reasons or fasting. This dish will appeal to vegetarians and vegans, as it does not contain meat, but is very tasty and satisfying. And most importantly, it is absolutely not difficult to prepare. There are a lot of recipes for rice cutlets.

Did you know?

Rice cutlets can be made not only salty, but also sweet. This will not make them lose their taste at all.

I will share with you my favorite recipe for rice cutlets stuffed with mushrooms. The resulting juicy cutlets are no worse than those made from minced meat, but much cheaper.

Kitchen appliances and utensils:

plate, spoon, knife and frying pan.

Simple rice balls

homemade rice balls recipe
Ingredients:

• Round rice 2 cups.
• Chicken eggs 2 pcs.
• Salt to taste
• Breadcrumbs 1 cup.
• Flour 1 cup.
• Water 5 glasses.
• Vegetable oil 150 ml.

General information:

• Cooking time: 1 hour 10 minutes;
• Number of servings 7.

Cooking method:

1. First you need to boil the rice. Boil 2 cups of rice in 5 cups of water. You should get a viscous porridge. Cool slightly.
2. Transfer the warm porridge to a bowl. Add 2 eggs. Salt, mix. If the porridge is not viscous enough, then at this stage add flour or starch. We remember our childhood - we make koloboks. It is advisable to wet your hands with water.
3. We take a bun, form it into a ball and roll it in breadcrumbs. You can use flour or semolina for breading.
4. Fry in a frying pan until golden brown. While the first batch of meatballs is frying, don’t waste time - form and bread the second batch.
5. Turn over and fry on the other side. Frying time will depend on the pan. In a frying pan with a thin bottom, the process will go quickly. In a frying pan with a thick bottom it takes 2 times longer
6. The balls are ready. Can be served with sweet sauce or jam. Or you can use it as a side dish for meat or fish. Bon appetit.

What to serve with

Rice porridge balls can be served with liquid honey, any jam or poured over condensed milk. But it will be tastier if you are not lazy and prepare vanilla sauce or jelly for them. By the way, not only sweet sauce, but also mushroom sauce goes well with them. I offer you a choice of all three options.

Vanilla sauce

1. Bring a partial glass of milk (150-180 ml) to a boil.
2. In a separate metal bowl, pour half a glass of sugar, 1 teaspoon of wheat flour and 1 teaspoon of vanilla sugar or vanilla powder on the tip of a knife. If you overdo it with the latter, it will taste bitter.
3. Separate the yolks of two eggs and place them in a container with the dry mixture. Take a whisk and thoroughly grind everything together.
4. Pour in hot milk and mix well with a whisk.
5. Place on low heat. Cook for a few minutes until desired thickening occurs. The mass must be stirred all the time so that it does not form lumps and stick to the bottom. If lumps still appear, strain the sauce through a sieve.

Fruit jelly

The easiest way is to buy a briquette of dry jelly and dilute it according to the instructions on the package. But you need to take a third less water than indicated, since we need a thicker consistency. If you do not trust the quality of the finished mixture, prepare it yourself from the fruits and berries that you have.

• Place a handful of fruits in a saucepan, fill with 1-1.5 glasses of drinking water and place on the stove.
• After boiling, add a tablespoon of sugar and cook for about 5 minutes.
• Strain through a sieve and return to the stove without the grounds. You can immediately take a glass of prepared compote.
• Separately, dilute 1 teaspoon of starch in 1/4 cup of water.
• Stirring the compote with one hand, pour in the starch in a small stream with the other and, continuing to stir, cook over low heat until the required thickening occurs.

Mushroom sauce with raisins and nuts

• Cut 300-350 grams of champignons into slices or small pieces.
• Place in a small saucepan, add half a glass of water and boil for 10 minutes, covering with a lid.
• Chop one onion into half rings and fry in a frying pan with oil until transparent.
• Without turning off the stove, add half a tablespoon of flour to the frying pan with the onions and mix well.
• Pour the mushrooms with the broth and mix again.
• Add half a glass of raisins and chopped walnuts.
• Stir, add salt to taste and simmer for three minutes until thickened.

Fish balls with rice and millet

a simple recipe for making fish and rice balls
Ingredients:

• Canned mackerel in oil - 1 jar (250 g)
• Round grain rice - 0.5 cups
• Millet - 0.5 cups
• Carrots - 1 pc.
• Onion - 1 pc.
• Egg - 1 pc.
• Ground black pepper - to taste
• Salt - to taste
• Flour - for breading
• Vegetable oil - for frying
• Fresh greens (for serving) - 5 g

General information:

• Cooking time: 1 hour 30 minutes;
• Number of servings 6.

Cooking method:

1. Rinse the millet thoroughly. Pour boiling water over millet for 5 minutes to rid the grain of bitterness. Then add a glass of cold water to the millet and cook over medium heat until tender, 20–25 minutes.
2. Rinse the rice thoroughly, add a glass of water and cook for 15–20 minutes. You can cook cereals in a multicooker: pour both types of cereals into a bowl, add water in a 1:2 ratio and set the “Grains” or “Pilaf” program for 40–60 minutes. Let the porridge cool.
3. Peel the carrots and grate on a coarse grater. Peel the onion and chop finely.
4. In a preheated frying pan with 1 tbsp. Fry onions and carrots with a spoon of vegetable oil. Cool.
5. Remove all bones from canned fish. Place the fish in a deep bowl along with the liquid from the jar, mash with a fork until smooth.
6. Add fried onions and carrots, a raw egg, cooled rice and millet porridge, salt and pepper to the fish. Mix well.
7. Form the resulting minced meat into meatballs: with your hands moistened in water, take a portion of the minced meat and shape it into a flat round shape. Roll the meatballs in flour.
8. Fry fish balls in a frying pan with heated vegetable oil on both sides until golden brown.
9. Place the finished fish balls with rice and millet on a plate, sprinkle with finely chopped herbs. Bon appetit!

What can you add to rice cutlets to make them even more delicious:

• hard cheese. For the serving indicated in the main recipe, you will need about 50 grams of your favorite cheese. Grate it on a coarse grater. Or cut into small cubes. And add to the rice “mince” along with other ingredients.
• canned fish in oil or its own juice. Take 3-4 tablespoons of canned fish. Carefully remove the seeds. Mash with a fork into a homogeneous mass. Add to boiled rice with other prepared foods.
• mushrooms. Regular champignons will do. Take 5-6 medium-sized mushrooms. Remove the skin. Rinse. Chop into small cubes and fry in vegetable oil along with onions.
• smoked chicken or brisket. Smoked meats will make the taste of rice cutlets more piquant and interesting. Take a small piece of meat (50-70 grams). Chop it finely. You can add it to the rice base for cutlets in this form. Or you can brown it with onion.

The list goes on and on. But my imagination seems to have run out. And I shamefully run away, leaving you alone with the recipe for rice cutlets with photographs.

Bon appetit!

And you know: cutlets are tasty not only from meat. Recently I found some rice in the refrigerator that I had cooked the day before. Not thinking of anything else, I decided to make cutlets from it. Surprisingly, the result exceeded my expectations - the cutlets with rice turned out very tasty: tender, soft inside and crispy on the outside. In addition, they cook very quickly, of course, if the rice is cooked in advance. I suggest you take note of this inexpensive, but very tasty and satisfying recipe for rice cutlets.

Rice balls with chicken and cheese

Ingredients:

• Rice - 1 cup.
• Chicken fillet - 1 pc.
• Chicken egg - 1 pc.
• Hard cheese - 100 gr.
• Greens - 1 tbsp. l.
• Semolina - 4 tbsp. l.
• Sweet paprika - 1 tsp.
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 2 tbsp. l.

General information:

• Cooking time: 60 minutes;
• Number of servings 4.

Cooking method:

1. Boil rice in water until it becomes a sticky porridge. Let the rice cool. Any meat, in this case chicken fillet, pre-marinated, fry or bake.
2. To the cooled rice, add diced chicken fillet, egg, grated cheese, herbs (I used dill), season with salt and pepper if necessary. Mix thoroughly.
3. With wet hands, roll into balls the size of a tangerine. Pour semolina onto a plate. Add paprika, stir. Form the balls into round balls and bread them in the prepared breading.
4. Fry the meatballs in vegetable oil on both sides until golden brown. Serve with sauce, vegetable salad or just without anything. Bon appetit!

Rice balls with mushrooms and egg-butter sauce

a simple recipe for making meatballs with rice and mushrooms
Ingredients:

• 250 g mushrooms
• 400 g cooked short grain rice
• 1 PC. egg
• vegetable oil for frying
• breadcrumbs
• salt to taste
• 200 g canned green beans
• For the sauce:
• 5 tbsp. butter
• 5 pcs yolks
• 2 tbsp. chopped parsley and dill
• 1 tbsp. freshly squeezed lemon juice
• 1 clove of garlic
• a pinch of salt

General information:

• Cooking time: 60 minutes;
• Number of servings 4.

Cooking method:

1. Peel the mushrooms and steam them. Cool, cut into cubes, squeeze, mix with boiled rice, egg and salt.
2. Form the resulting mass into balls, roll them in breadcrumbs and fry in vegetable oil until golden brown. Serve with green beans and sauce.
3. Sauce: beat egg yolks with a mixer, add butter melted in a water bath, lemon juice and salt.
4. Beat everything again with a mixer, and then add the herbs and garlic, passed through a press. Cook the resulting mass, stirring constantly, until thickened in a water bath.

Rice balls in the oven

cook rice balls together in the oven
Ingredients:

• 250 g rice
• 150 g cheese
• 2–3 pcs. (dried) tomato
• 700 ml broth
• 2 tbsp. l. vegetable oil
• 2 pcs. egg
• 2 tbsp. l. breadcrumbs
• spices to taste
• 0.5 tsp. paprika
• salt to taste

General information:

• Cooking time: 40 minutes;
• Number of servings 4.

Cooking method:

1. In a cauldron or deep frying pan, fry the rice and paprika in vegetable oil until the oil is absorbed. Pour in the broth or water, salt to taste, add spices, after boiling, reduce the heat and simmer under the lid until the rice is ready.
2. Cut the sun-dried tomatoes into cubes and mix with the prepared rice. Instead of tomatoes, you can use fried mushrooms or fried bell peppers.
3. Beat the eggs and grate the cheese. Mix them with cooled rice, add crackers.
4. Knead everything thoroughly and form into balls, having previously greased your hands with vegetable oil.
5. Place the rice balls on a baking sheet lined with parchment and bake for about 20 minutes at 200–220 degrees. Bon appetit!

Squid and chicken cutlets

Kitchen appliances and utensils: baking sheet, knife, meat grinder, oven, cutting board, spoon.

Ingredients

How to choose the right ingredients

• The outer skin of the squid should be grayish-purple or pink-brown. The meat inside is white.
• It is best to take unpeeled squid, since you can see from its skin whether it is fresh or not.
• Cleaned squid meat should be firm and smooth, uniformly white in color, without spots.

Cooking sequence

1. Cut the squid, fillet and onion into large pieces, and then grind in a meat grinder.
2. Add spices.
3. Add the cereal.
4. Stir and grind the mixture again in a meat grinder. Leave the finished minced meat in the refrigerator for half an hour.
5. Cover a baking sheet with parchment. Form and place cutlets on it.
6. Brush each cutlet with sour cream.
7. Cook in the oven for half an hour at 200°.

Recipe video

To remember and understand everything well, watch this video. The man prepares cutlets and does not miss a single moment from the cooking process. At the end of the video you can even find a calorie table for the dish.

https://www.youtube.com/watch?v=WxozJS1ztRoVideo can't be loaded because JavaScript is disabled: Squid cutlets Dietary dish recipe Non-fish seafood dishes (https://www.youtube.com/watch?v= WxozJS1ztRo)

Sweet rice balls “like in kindergarten”

sweet rice balls recipe
Ingredients:

• rice porridge - 300g;
• egg - 1 piece;
• flour - 2-3 tbsp;
• vegetable oil - 50ml;
• butter - 50g;
• breadcrumbs for breading.

General information:

• Cooking time: 70 minutes;
• Number of servings 4.

Cooking method:

1. Boil the rice first. If the remaining porridge was unsweetened, add sugar to taste. Beat the egg into the rice and add flour. Mix.
2. Pour crackers into a flat plate. Place a tablespoon of rice mixture there and roll in breading.
3. Pour vegetable oil into a frying pan and immediately add butter and heat. Why do we cook with an oil mixture: if you fry only with a vegetable mixture, the taste of the meatballs will not be full, and if only with a butter mixture, it will burn.
4. Fry the chops on both sides until beautifully golden brown. Place on paper towels to remove excess fat.
5. Serve with sour cream, any jam, berry jelly - just the way we loved it in kindergarten.