In my opinion, there are two types of cooks: the kind that follow recipes to the letter and produce flawless food every time, and the kind that employ their creativity (and hopefully common sense) to draw outside the lines of recipes and invent completely new dishes in the process. I consider myself among the latter category. I'm not one to abide by the rules of a recipe (BO-ring!).
So, since I choose to cook in this flexible way, I often find it easy to make use of my leftovers. "And here I am!" says the newborn rice ball.
This is less of a formal recipe and more of a guideline that goes as follows:
- For each cup of leftover rice (or other grain - I also had whole wheat berries) mix in one beaten egg.
- Add spices, herbs, seasoning, or a whole other leftover dish - I added black lentil hummus here.
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Oil lightly.
- Form one-tablespoon sized balls of rice mixture with your hands and space out evenly on the baking sheet. You should be able to fit 5 rows of 6, for a total of 30 rice balls.
- Bake for about 20 minutes, longer if needed, making sure each rice ball is golden and crispy on the outside. Remove to a serving dish and enjoy as a low-cost, highly-tasty appetizer!