Puerto Rican Bolitas de Arroz Mamposteado

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The best finger food to make with rice and beans are these puerto rican style rice balls. White rice and stewed beans never tasted better!

Prep Time20

Cook Time8

Total Time28

Course: Appetizer

Cuisine: Puerto Rican

Servings:

Calories: 657kcal

Take an ice cream scoop or a ¼ measuring cup to make the rice balls. Measure the rice and make small balls. Place them in a flat plate or tray. Repeat this until you finished all the rice.
Freeze the mamposteado bolitas for 15 minutes.
Beat the eggs in a small bowl. Pass each rice ball first through the eggs and then through the breading. Repeat this until you've breaded all the rice balls.
In a big pan, add the oil over high heat. Make sure your oil is hot and add the bolitas to fry for 4 minutes or until they get golden brown. Serve and enjoy!

Ball size- You can make the bolitas any size you like. I feel that the suggest size is great because they're not too big or small.
Measuring- I used an ice cream scoop but you can also use a spoon. You will need 4 tablespoons to make 1 ball.
Serving- These rice balls are perfect as is but they are best combined with any sauce. My favorite is a cilantro sauce!
Yield- This recipe makes 12 bolitas de arroz. The serving size per person is 3 balls.