Updated: Mar 25
This is a quick and easy version of gluten free rice balls. Much less time consuming with the same distinctive taste, Can be served as an enticing appetizer on holidays or special occasions.
Rice balls are a tradition on New Year's Day in many families. A casserole is an easy alternative that everyone will enjoy.
If you can use any other type of sticky rice, that's best. I can't, due to allergies, so I made my own sticky rice. To make Minute Rice sticky, add 2 tablespoons of Tapioca flour to your water and cook per package instructions. You may have to add a little more water.
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Once the rice is done place into a bowl and allow to cool. Stir a few times so the underneath cools. When rice is no longer steaming, place in the refrigerator and allow rice to get cold. Again, stir a few times so it gets cold evenly.
Remove cold rice from the refrigerator. Add in gluten free flour, Garbanzo flour, Xanthan gum, and egg or Greek yogurt. Mix together well.
Cut fresh mozzarella (dried with a paper towel) into little squares and add to rice along with peas. Stir together well.
In a separate bowl, mix together bread crumbs, salt, garlic powder and parsley. Add bread crumb mixture to rice and blend well.
Spray the bottom and sides of a glass baking pan with a generous amount of olive oil. Place rice mixture into pan and pat down gently until it fits into the pan and is even. Add pats of butter on top.
Place pan into a preheated 400 degree oven and bake 20 to 30 minutes until top is golden brown. Place under broil for a minute or two if desired to brown and crisp up the top even more. Serve with your favorite marinara or pink sauce. I served with my own homemade pink sauce - just add a little heavy cream a few minutes before sauce is done simmering. For my sauce recipe, click green link.
Ingredients;
Water for cooking rice (per packaging instructions)
Minute Rice - if you can use any other type of sticky rice, that's best. I can't, due to allergies, so I made my own sticky rice.
2 tablespoons Tapioca flour
2 tablespoons Gluten free flour
2 tablespoons Gluten free garbanzo (chickpea) flour
1 teaspoon Xanthan gum
1 egg if you can use it or replace with 1/4 cup Greek yogurt - plain whole milk like I did
Fresh mozzarella (dried with a paper towel)
Frozen peas (rinsed and drained)
Gluten free plain breadcrumbs
Parsley flakes to taste (McCormick is gluten free unless otherwise noted)
Garlic powder to taste (McCormick is gluten free unless otherwise noted)
Salt to taste
Olive oil for spraying
Butter for top of casserole
