Introduction
These golden, crispy rice balls are the perfect blend of comfort and sophistication. Featuring a delightfully crunchy exterior and a flavorful, tender interior studded with fresh vegetables, these vegan treats pair beautifully with a creamy avocado dip. Whether you’re hosting a dinner party or looking for a satisfying snack, these rice balls deliver impressive flavor with minimal effort. The contrast between the warm, crispy spheres and the cool, smooth dip creates a taste experience that will leave everyone reaching for more.
Ingredients
For the Rice Balls (Makes about 12):
- 200g cooked rice (1 cup), cooled (preferably leftover from the day before)
- 70g carrot (1 small), finely grated (about ½ cup)
- 120g zucchini (1 small), grated and squeezed to remove excess moisture (about 1 cup)
- 2 spring onions, finely chopped
- 15ml (1 tbsp) soy sauce
- 30g (2 tbsp) oatmeal
- 30g (2 tbsp) chickpea flour or other plant-based binding agent
- Salt, pepper, and paprika powder to taste
- Cooking oil for frying
- Panko breadcrumbs (optional, if mixture is too wet)
For the Avocado Dip:
- 1 ripe avocado
- 15ml (1 tbsp) lemon juice (approximately ½ lemon)
- 1 small garlic clove
- Salt and pepper to taste
- 15-30g (1-2 tbsp) plant-based yogurt (optional)
- Fresh herbs (optional)
Instructions
Preparing the Rice Balls:
- In a large mixing bowl, combine the cooled cooked rice, finely grated carrot, and grated zucchini (make sure to squeeze out excess moisture from the zucchini first).
- Add the finely chopped spring onions, soy sauce, oatmeal, and chickpea flour to the rice mixture.
- Season with salt, pepper, and paprika powder to taste, then mix thoroughly until all ingredients are well combined.
- If the mixture seems too wet to form into balls, add a small amount of panko breadcrumbs to absorb excess moisture.
- Using slightly damp hands, form the mixture into approximately 12 evenly sized balls, each about the size of a golf ball.
- Preheat your oven to 200°C (392°F) using both top and bottom heat.
- Place the formed rice balls on a baking sheet lined with parchment paper, leaving some space between each ball.
- Bake for 20-30 minutes, turning the balls halfway through the cooking time to ensure they become crispy and golden on all sides.
Preparing the Avocado Dip:
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Add the lemon juice and crushed garlic clove to the avocado.
- Season with salt and pepper to taste.
- Mash the mixture with a fork or blend with an immersion blender until smooth and creamy.
- If desired, stir in 1-2 tablespoons of plant-based yogurt for extra creaminess.
- Taste and adjust seasonings as needed.
- Transfer to a serving bowl and garnish with fresh herbs if using.
Serving:
- Arrange the crispy rice balls on a serving plate alongside the avocado dip.
- Garnish with additional chopped spring onions or herbs if desired.
- Serve immediately while the rice balls are still warm and crispy.
Nutritional Information and Timing
Preparation Time: 15 minutes
Cooking Time: 20-30 minutes
Total Time: 35-45 minutes
Servings: 4 (3 balls per serving)
Per Serving (3 rice balls with dip):
- Calories: Approximately 220 kcal
- Protein: 5g
- Carbohydrates: 30g
- Fiber: 5g
- Fat: 10g (mostly healthy fats from avocado)
- Sodium: 280mg
Cooking Tips and Tricks
- Perfect Rice Texture: Using leftover rice that’s been refrigerated overnight works best as it has less moisture and holds together better when forming the balls.
- Moisture Control: Be sure to thoroughly squeeze the grated zucchini to remove excess moisture, as too much liquid will prevent the balls from holding their shape.
- Shaping Technique: Slightly dampen your hands when forming the balls to prevent the mixture from sticking to your fingers.
- Even Cooking: Make sure all balls are roughly the same size to ensure even cooking. A small ice cream scoop can help create uniform portions.
- Crispy Exterior: For an extra crispy exterior, lightly spray or brush the balls with oil before baking.
- Avocado Freshness: Prepare the avocado dip just before serving to prevent browning. If you need to make it in advance, press plastic wrap directly onto the surface of the dip and add extra lemon juice.
Variations and Substitutions
- Grain Options: Replace white rice with brown rice, quinoa, or a mixture of grains for added nutrition and a nuttier flavor.
- Vegetable Variations: Substitute or add other finely chopped vegetables like bell peppers, corn, peas, or finely minced mushrooms.
- Binding Alternatives: If chickpea flour isn’t available, use all-purpose flour, rice flour, or ground flaxseed mixed with water as a binding agent.
- Flavor Boosts: Add herbs like cilantro, basil, or parsley to the rice mixture. Incorporate spices such as cumin, coriander, or curry powder for international flair.
- Dip Alternatives: Instead of avocado dip, serve with sweet chili sauce, tahini sauce, or a plant-based yogurt-based tzatziki.
- Pan-Fried Option: Instead of baking, you can pan-fry the rice balls in a shallow layer of oil until golden and crisp on all sides.
Common FAQs
Can I make these rice balls ahead of time?
Yes, you can prepare the rice ball mixture up to 24 hours in advance and store it covered in the refrigerator. Form and bake the balls just before serving for the best texture. You can also form the balls ahead of time and refrigerate them on a baking sheet, covered with plastic wrap, for up to 4 hours before baking.
Why are my rice balls falling apart?
This typically happens if there’s too much moisture in the mixture or not enough binding agent. Make sure to squeeze excess moisture from the zucchini, use cold rice, and add more chickpea flour or oatmeal if needed. Chilling the formed balls for 15-20 minutes before baking can also help them hold their shape.
Can I freeze these rice balls?
Yes, these rice balls freeze well. Freeze them after baking and cooling completely. Arrange in a single layer on a baking sheet until frozen, then transfer to a freezer bag or container. Reheat in a 180°C (350°F) oven for about 10-15 minutes until heated through and crispy again.
Are these rice balls gluten-free?
The recipe as written can be gluten-free if you ensure your soy sauce is gluten-free (many contain wheat) and confirm that your oatmeal is processed in a gluten-free facility. The chickpea flour is naturally gluten-free.
What can I use instead of avocado for the dip?
If you don’t have avocados or prefer an alternative, you can make a dip with hummus, plant-based yogurt mixed with herbs and lemon, or a bean-based spread like white bean dip with garlic and herbs.
Storage and Make-Ahead Tips
- Leftover Rice Balls: Store cooled, leftover rice balls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat refrigerated rice balls in a 180°C (350°F) oven for 7-10 minutes to restore their crispiness. Avoid microwaving as this will make them soggy.
- Freezing Instructions: Freeze baked and cooled rice balls for up to 3 months. Freeze individually on a baking sheet first, then transfer to a freezer bag to prevent sticking.
- Avocado Dip Storage: The avocado dip is best made fresh, but if you need to store it, transfer to an airtight container with plastic wrap pressed directly onto the surface of the dip (to prevent air exposure). Add extra lemon juice to help prevent browning. It will keep in the refrigerator for 1-2 days, though some discoloration may occur.
- Meal Prep Strategy: Prepare all the ingredients (grate vegetables, cook rice) up to 2 days in advance and store separately in the refrigerator until ready to assemble and bake.
These crispy rice balls with avocado dip make a delightful addition to any meal, offering a perfect balance of textures and flavors while providing a nutritious vegan option that everyone will enjoy. The combination of wholesome ingredients and simple preparation makes this recipe a go-to for both everyday meals and special occasions.
