Rachael Ray Every Day

Gallery

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement