These baked rice and Parmesan bites blend cooked rice with eggs, cheese, milk and herbs, then bake small portions until golden. Use properly refrigerated leftover rice rather than rice left out for a long time.
Recipe Details
- Oven: 180°C (355°F)
- Bake: about 30 minutes, until golden and cooked through
Ingredients
- 2 eggs
- 2 garlic cloves, chopped
- ½ onion, chopped
- 2 cups cooked rice, cooled
- 1 cup grated Parmesan
- ½ cup milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- Chopped fresh parsley and chives, to taste
- Salt and black pepper, to taste
- Oil, for greasing
How to Make Baked Rice and Parmesan Bites
Prepare the rice and tray
Heat the oven to 180°C (355°F) and grease a baking tray. Use cooled cooked rice that has been stored safely; refrigerate freshly cooked rice promptly if preparing ahead.
Blend the mixture
Blend the rice, Parmesan, eggs, milk, flour, onion, baking powder, garlic, parsley, chives, salt and pepper until evenly combined.
Portion the bites
Scoop small, similar-sized portions onto the prepared tray. Shape gently if the mixture holds together, or leave as compact spooned mounds rather than forcing a soft batter into balls.
Bake and serve
Bake for about 30 minutes, until golden and cooked through. Check the centers before serving; thickness affects the baking time. Cool slightly and serve with a preferred dipping sauce.
Tips and Common Mistakes
- Use cooked rice rather than dry uncooked rice.
- Keep portions small so they cook evenly.
- Season cautiously because Parmesan is already salty.
- Do not leave cooked rice at room temperature for extended periods.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in shallow covered containers. Reheat until hot throughout, reaching 165°F (74°C).
Frequently Asked Questions
Can I use leftover rice?
Yes, provided it was cooled promptly and kept refrigerated.
Is deep-frying needed?
No. This recipe bakes the portions on a greased tray.