I actually created this recipe as an after-school snack, but WOW, I'll be serving these gems as appetizers in the future; they'll be a welcome addition to any party spread.
And, I love how easy they are to make: I started with a package of 90-second ready rice (I chose Garden Vegetable for added flavor). Then, I simply folded in cream cheese, cheddar cheese and parmesan cheese. Once the mixture was cool enough to handle (like 3 minutes later), I shaped it into balls and roll the balls in crushed Ritz crackers. That's it! There's no need to bake - they're literally ready to serve.
Want to double the recipe for a big soiree? Do it! I'm sure they'll all be devoured!
Cheesy Rice Balls with Ritz Crackers
1 pouch Garden Vegetable ready rice (I used Uncle Ben's)
4 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
18 Ritz crackers
Cook the rice according to the package directions (which should be 90 seconds in the microwave).
In a large microwave-safe bowl, combine the cream cheese and cheddar. Microwave for 30 seconds to soften the cream cheese. Mix well. Fold in the rice and mix well. Fold in the parmesan cheese.
When the mixture is cool enough to handle, shape it into 16-18 balls. The easiest way to work with the mixture is with water-moistened hands (not soaked, just damp!). When the mixture starts to stick to your hands, rinse them and start fresh! Transfer the balls to a parchment-lined baking sheet.
Place the crackers in a large zip-top bag and crush with a rolling pin or the bottom of a heavy skillet. Add the balls to the crackers, one at a time, and turn to coat. After you've coated all the balls, repeat the process and coat them all a second time.
Serve warm or room temperature (if you chill them, the crackers may lose their crunch).
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