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Appetizers Recipes

Cheesy Rice Balls

We double-coated these delicious bites in a mixture of breadcrumbs and crushed cornflakes for extra crunch.

Serving Size:


Active Time:

1 hr.

Total Time:

4 hrs.


  • 1 Tbs. butter
  • ¼ cup finely chopped onion
  • 1 cup arborio rice
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 3½–4 cups lower-sodium chicken broth, warmed
  • ⅓ cup grated Parmesan
  • 24 (½”) cubes fontina, about 3 oz.
  • ½ cup all-purpose flour
  • ¾ cup plain dry breadcrumbs
  • ¾ cup cornflake crumbs
  • 3 eggs


  1. In medium pot, melt butter over medium-low heat. Add onion; cook, stirring often, until softened, 5 min. Stir in rice, salt and pepper; cook 1 min. Add broth 1 cup at a time and cook, stirring constantly, until liquid is absorbed and rice is tender, 30–40 min. Stir in Parmesan; cool. Cover; chill 2 hrs.
  2. Line rimmed baking sheet with wax paper. Using moist hands, divide rice mixture into 24 portions. Shape each into ball around 1 piece fontina. Place flour in bowl. In separate bowl, mix breadcrumbs and cornflake crumbs. In third bowl, beat eggs. Working with 1 ball at a time, coat with flour, dip in egg, then breadcrumb mixture. Coat with egg and breadcrumb mixture again. Transfer to baking sheet. Cover; chill.
  3. Place crisper plate in basket of 7-qt. air fryer; coat with cooking spray. Place basket in air fryer; heat to 350°F. In batches, place rice balls in single layer in basket; coat with cooking spray. Air-fry until golden brown, 6–7 min. per batch.

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