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Bolinho de Arroz

Golden fried rice fritters crisp on the outside with a tender, cheesy savory center.

30 minEasyServes 4280 cal/serving

BrazilianAppetizerStovetopVegetarianNut-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-Free

Ingredients

  • 2 cups cooked white rice
  • 2 eggs
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup vegetable oil

Instructions

  1. 1

    In a large bowl, combine 2 cups cooked white rice, 2 eggs, 1/2 cup grated parmesan cheese, 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.

  2. 2

    Stir in 1/2 cup all-purpose flour and 1 tsp baking powder until a thick batter forms.

  3. 3

    Heat 1 cup vegetable oil in a deep skillet over medium-high heat to 350 degrees Fahrenheit.

  4. 4

    Drop spoonfuls of the rice mixture into the hot oil in batches and fry for 2 to 3 minutes per side until golden brown.

  5. 5

    Remove with a slotted spoon and drain on paper towels before serving.

Questions

Can I make Bolinho de Arroz dairy-free?

Yes. The dairy in this entry is 1/2 cup parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Bolinho de Arroz gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Bolinho de Arroz keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Bolinho de Arroz?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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