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Side dishes

Savory rice balls with cheese and sour cream

Name: Savory rice balls with cheese and sour cream
Yield: 4 servings
Cuisine: Slovak
Ingredients: 200 g Rice; 200 g Breadcrumbs; 150 ml Sour cream; 100 g Hard cheese; 50–100 g Semi-coarse wheat flour; 2 Eggs; to taste Salt and pepper

Rice balls with sour cream and melted hard cheese, chilled for at least 2 hours, coated in breadcrumbs, and fried until golden. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 25 min
Cook time: 35 min
Servings: 4 servings
Difficulty: Easy

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These savory rice balls with cheese and sour cream are a variation on the sweet rice balls familiar in Slovakia. Savory versions are made in Japan, for example. Cooked rice is mixed with sour cream and melted grated hard cheese, then chilled for at least two hours until firm. The mixture is then shaped into balls and coated in flour, egg, and breadcrumbs. Serve them for breakfast or as a side dish.

Ingredients

4 servings

Rice 200 g
Breadcrumbs 200 g
Sour cream 150 ml
Hard cheese 100 g
Semi-coarse wheat flour 50–100 g
Eggs 2
Salt and pepper to taste

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Instructions

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Cook the rice. Meanwhile, warm the sour cream in a small saucepan, add the grated cheese, and let it melt.
Stir the cheese mixture into the cooked rice and season with salt and pepper. Transfer to a bowl and refrigerate for at least 2 hours until firm.
Shape the chilled rice mixture into balls.
Coat the balls first in flour, then in beaten eggs, and finally in breadcrumbs. Fry as usual until golden brown.

Tip: Use short-grain rice for the balls, as it is stickier and holds its shape better. Fry them in thoroughly heated oil; if the oil is too cool, they will absorb excess fat.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 631 kcal
Protein: 23 g
Carbohydrates: 92 g
of which sugars: 4.7 g
Fat: 18 g
of which saturates: 9.8 g
Fiber: 3.4 g
Salt: 2.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Slané ryžové guľky so syrom a kyslou smotanou