Cheesy Rice Fritters - Rachael Ray Every Day

Cheesy Rice Fritters

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Cheesy Rice Fritters
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup arborio rice
  • 3 slices bacon, chopped
  • 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
  • 1 10 ounce bag spinach, coarsely chopped
  • 1 pinch crushed red pepper

Preparation

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.