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Herbed Rice Puffs

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“I found these in a 1970's Betty Crocker cookbook, a simple and tasty use for your leftover cooked rice. Prep time does not include one hour chill time.”
READY IN:
30mins
SERVES:
4-5
YIELD:
15 rice puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat egg; stir in rice, poultry seasoning, salt and cheese. Refrigerate at least one hour. Shape by rounded teaspoonfuls into fifteen balls. Roll in bread crumbs.
  2. Heat oil (2 to 3 inches) in 2 quart saucepan to 375°. Fry rice balls until golden brown; drain.

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