This cheesy spinach rice balls recipe is an easy, kid-approved snack made with rice, spinach and cheese. Crispy, golden and freezer-friendly too!
Ohhh, you won’t believe how quickly these cheesy spinach rice balls disappear! As soon as I cook them, I’ve got little hands (and big husband-sized ones!) hovering in the kitchen ready to sneak one. Or three.
These rice balls are golden, crispy, cheesy, and packed with veggies — making them the perfect snack or lunchbox filler. You can prep them ahead, freeze them, and customise with what you’ve got on hand. They’re also a great way to use up leftover rice.
💚 Why you’ll love this recipe:
- Super kid-friendly (they won’t even notice the spinach!)
- Crunchy on the outside, soft and cheesy inside
- Budget-friendly and uses pantry staples
- Freezer-friendly — cook once, snack for days
- Easy to customise with different cheeses or veggies
- Great for school lunches, parties or afternoon snacks
- Perfect for using up leftover cooked rice
👩🍳 How to make Cheesy Spinach Rice Balls
✨ Ingredients:
- 2 cups white rice, cooked
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 250g frozen spinach
- 1½ cups grated cheese
- 2 tbsp sweet chilli sauce
- ½ cup plain flour
- ½ cup vegetable oil (for frying)
To coat:
- Eggs (lightly beaten)
- Plain flour
- Panko crumbs or regular breadcrumbs
To make:
- Cook the rice
Prepare your rice according to packet instructions or in a rice cooker. Let it cool slightly.
- Cook the aromatics
Heat a drizzle of oil in a frying pan over medium heat. Add the onion and garlic and cook until softened and fragrant.
- Add the spinach
Toss in the frozen spinach and cook until thawed and well mixed through.
- Mix everything together
In a large bowl, combine the cooked rice, onion and spinach mixture, sweet chilli sauce, cheese, and plain flour. Stir to combine. Scoop out ¼ cup portions and roll into balls. Place onto a plate and chill in the fridge for 15–20 minutes to firm up.
- Coat the rice balls
Roll each ball in flour, then dip into the beaten eggs, and coat with panko crumbs or breadcrumbs.
- Fry until golden
Heat the vegetable oil in a frying pan over medium heat. Gently fry the rice balls, turning to brown all sides until golden and crispy.
- Serve
Serve warm with extra sweet chilli sauce for dipping.
Cheesy Spinach Rice Balls
Ingredients
2 cups white rice, cooked
1 onion, finely chopped
2 garlic cloves, crushed
250g frozen spinach
1 1/2 cups grated cheese
2 tbsp sweet chilli sauce
1/2 cup plain flour
1/2 cup vegetable oil
To coat:
Eggs
Plain flour
Panko crumbs or regular breadcrumbs
Instructions
- Cook the rice according to packet instructions, or using a rice cooker.
- Sauté onion and garlic: Heat olive oil in a pan over medium heat. Cook the onion and garlic until softened.
- Add spinach: Stir in the frozen spinach and cook until thawed and combined.
- Combine the mix: In a large bowl, add the cooked rice, onion and spinach mixture, sweet chilli sauce, cheese, and flour. Mix well. Scoop ¼ cup portions and roll into balls. Place on a plate and refrigerate to help them hold their shape.
- Coat the rice balls: Roll each ball in flour, then dip in beaten egg, and finally coat with panko or breadcrumbs.
- Fry until golden: Heat vegetable oil in a frying pan over medium heat. Shallow fry the rice balls, turning gently, until golden on all sides. Serve with sweet chilli sauce.
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