A tasty recipe for Pomegranate and Goat Cheese Rice Balls filled with creamy goat cheese and pomegranate arils.
The post is sponsored by Bloom Fresh
Rice Balls also known as Arancini are stuffed rice balls often filled with cheese like mozzarella then fried and served with a side of tomato sauce for dipping. I love to order these when we go out to dinner at our favorite Italian restaurant and I’m definitely not shy eating most of them. I definitely don’t make rice balls often but when I do I can’t stop eating them.
I thought it would be fun to put a twist on rice balls and make these yummy little Pomegranate and Goat Cheese Rice Balls that are filled with creamy goat cheese and Bloom Fresh pomegranate arils. I use plain goat cheese but you could definitely use flavored goat cheese as well. With the holidays coming up in a few months (yes, they’ll be here before you know it) these tasty rice balls would be a great addition to any holiday gathering.
Not only do these make a great appetizer but I’ve made these for my kiddos for a snack. They love rice so they thought these were so cool and yummy too!
Now that we are about to say goodbye to summer and starting thinking ahead to fall and winter I love to incorporate pomegranate into my fall and winter cooking. They are great in muffins, breads, cakes or even topped with your morning granola or oatmeal. I love them in my fall salads too! Pomegranates are like little gems bursting with flavor and packed full of health benefits, antioxidants, Vitamin C and K!
As much as I love pomegranates I am not a fan of removing the arils. Bloom Fresh pomegranate arils are conveniently packaged and ready to go in your refrigerator whenever you need pomegranate arils with no fuss or mess! If you are like me and love pomegranates but hate the hassle and process of seeding a pomegranate, Bloom Fresh will be your new best friend in the kitchen year round with fresh, premium hand picked pomegranate arils.
You can find Bloom Fresh at many retailers including Whole Food and A&P’s. Click HERE to find a store near you.
Pomegranate and Goat Cheese Rice Balls
- Vegetable oil for frying
- 3 cups cooked medium grain rice cool and at room temperature
- 4 large eggs
- ½ cup grated Parmesan cheese
- ½ cup Bloom Fresh pomegranate arils patted dry
- ½ teaspoon salt divided
- Pinch of nutmeg
- 4 ounces goat cheese
- 1 cup plain breadcrumbs
- Pinch of freshly cracked black pepper
- ½ teaspoon Herbs de Provence
- ½ teaspoon fleur de sel or sea salt
Heat 3 inches of oil in a deep skillet over medium heat until a thermometer registers 325 degrees.
In a large bowl mix rice, 2 eggs, Parmesan cheese, pomegranate arils, nutmeg, and ¼ teaspoon salt until combined.
Cube goat cheese into 16 pieces.
Scoop 2 tablespoons of the rice mixture and form into a disc. Place a piece of goat cheese in the center and gently roll into a ball. Place on wax paper and repeat step until all balls are made.
In a shallow dish mix breadcrumbs, ½ teaspoon Herbs de Provence, remaining salt, pepper. Set aside.
In a medium bowl beat remaining eggs.
Gently dip rice balls in egg mixture, allowing excess to drip off then roll in breadcrumbs. Place balls back on wax paper and continue with remaining balls.
When the oil is hot fry balls in batches, about 1-2 minutes per side.
Remove balls from oil using a slotted spoon and place on a paper towel lined platter.
Sprinkle with fleur del sel or sea salt.