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Chee-zy Rice Balls

Cheese rice balls are small fried balls made from cooked rice, cheddar cheese, eggs, and seasonings.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Chee-zy Rice Balls

Timeabout 3 minutes

Ingredients

Directions

Prepare the mixture

  1. Combine rice, cheese, eggs, salt, pepper, onion, mustard and pepper sauce.

  2. Chill.

Form and coat

  1. Form into small balls using 1 tablespoon mixture for each.

  2. Blend breadcrumbs and paprika. Roll balls in breadcrumbs.

Fry and serve

  1. Deep-fat fry at 375 degrees until golden brown, about 3 minutes. Drain on absorbent paper.

  2. Serve hot.

Nutrition, whole recipe (rough)

905Calories
32 gProtein
17 gFat
153 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Cheddar Cheese1 oz (28g)113
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Rice + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together599 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hot cooked rice
Forms the bulk of the ball and gives a soft, tender interior.
Sharp cheddar cheese
Melts into the mixture and adds rich, savoury flavour and binding.
Eggs
Bind the mixture so the balls hold their shape while frying.
Soft breadcrumbs
Form a crisp, golden coating that protects the balls in hot oil.
Creole mustard
Adds sharp, tangy flavour that cuts through the rich cheese.

The step that matters

Chill the mixture before forming. A cold, firm mixture holds its shape when rolled and fried. Warm, soft mixture is more likely to crack or fall apart in the oil.

Swap the onion

How well each one fits the dish's main ingredients (rice, cheddar cheese, egg, pepper, mustard, sauce):

  1. Capsicumfits better
  2. Chivefits better
  3. Broccolifits better
  4. Onionthe original

Fit is the average pairing score against rice, cheddar cheese, egg, pepper, mustard, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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