Cheesy Rice Fritters

(Recipe from Every Day with Rachael Ray) I pulled this recipe for Cheesy Rice Fritters  from a magazine and have been dying to give it a try. It looks like a great meal option for the family.  It is inexpensive to make and if I eliminate the bacon it will satisfy all – even my son who doesn’t eat meat.

Rachel boasts making this meal for less than $10 and it serves 4.  Can’t beat that!


  • 1 cup arborio rice
  • 3 slices bacon, chopped (can be eliminated)
  • 1 cup shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup extra-virgin olive oil
  • One 10 ounce bag spinach, coarsely chopped
  • 1 pinch crushed red pepper


  • Line a baking sheet with parchment paper.  In a medium saucepan, bring the rice and 2 1/2 cups water to a boil.  Lower the heat and simmer until the rice is still firm but cooked through and the water has evaporated, about 20 minutes.  Transfer to a large bowl and let cool slightly.
  • Meanwhile, in a large skillet, cook the bacon until crisp.  Using a slotted spoon, add the bacon to the rice, reserving the skillet with the bacon fat.  Stir the mozzarella, parmesan and egg into the rice mixture; season with salt and pepper.
  • Divide the rice mixture into 12 mounds on the prepared baking sheet.  Flatten into 3-inch patties.  Sprinkle on both sides with the breadcrumbs.
  • Add the olive oil to the skillet and heat over medium-high heat.  Working in batches, add the patties and cook, turning once, until crisp, about 5 minutes.  Drain on paper towels.  Add the spinach to the skillet and cook over high heat, turning until wilted, about 2 minutes; season with the crushed red pepper.  Top with the fritters.
  • Freezer Tip: If you are not going to eat the fritters immediately, place the cooked fritters on a baking sheet and freeze until solid, then wrap in plastic wrap.  Bake the frozen fritters in a 375 degree F oven for 10 minutes.
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