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Skewered Rice Eyeballs

Looking for some fun with the kids? They’ll be focused pupils when you get them making these deliciously fun rice balls.  When it comes time to eat, all eyes will be on these tasty rice balls that will liven up any meal or party occasion (we have Halloween in our sight).  See if you have leftover rice you can use. Here’s lookin’ at you, kid.

 

Skewered Rice Eyeballs




Yield
Makes 20-22 rice eyeballs
Prep Time
25 min
Cook Time
3 min
Total Time
28 min


Ingredients

  • 2 cups (500 mL) cooked hot or reheated USA short grain white rice
  • 1/2 cup (125 mL) shredded mozzarella
  • 1 tbsp (15 mL) ketchup
  • 20-22 stuffed pimiento olives
  •   Sweet Thai chili sauce to serve (optional)
  • 10-11 4-inch long wooden cocktail picks

Directions

  1. Place half of the hot cooked rice in a large measuring cup and purée into a smooth sticky paste with a hand blender or small bowl of a food processor; stir in remaining rice until combined and fold in mozzarella.
  2. Roll 2 tsp of mix into a ball; indent the rice ball with your finger and press in an olive while forming the rice around the olive to mimic an eyeball. Repeat to make 20-22 rice eyeballs.
  3. Brush a little ketchup around the top half of each eyeball. Skewer 2 rice eyeballs onto each wooden cocktail pick; arrange picks on an oiled baking sheet and spray with oil. Broil the rice eyeballs for 2-3 minutes until light golden and wooden picks have blackened. Serve with sweet Thai chili sauce if desired.

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