Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
| Taco | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups water
- 2 cups uncooked rice
- 1 1/2 cups cheddar cheese
- 2 eggs
- 1 1-ounce package taco seasoning mix
- 2 cups plain bread crumbs
- taco sauce
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Combine water and rice in 3-quart saucepan. Bring to a boil, stir once or twice. Reduce heat; cover and simmer 15 to 20 minutes or until water is absorbed. Add cheese, eggs and taco seasoning mix. Cool mixture to room temperature.
Shape rice mixture into 2x1/2-inch sticks. Roll in bread crumbs. Refrigerate 2 to 3 hours.
Deep-fry balls in hot vegetable oil until golden brown. Remove with slotted spoon; drain on paper towels. Serve with taco sauce.