Baked Rice Balls with Avocado Cilantro Dip - Arancini baked rice balls recipe made with cilantro, parmesan and cheddar cheese. Topped with creamy avocado cilantro dip by I @ilonaspassion
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Baked Rice Balls with Avocado Cilantro Dip (Arancini)

Prep Time15 mins
Cook Time45 mins
Servings: 16 rice balls
Author: Ilona


Baked Rice Balls

  • 2 cups water
  • 1/2 cube of Vegetable Bouillon Cube
  • 1 cup uncooked arborio rice
  • 2 eggs
  • 3/4 cup cheddar cheese shredded
  • 1/2 cup parmesan grated
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup bread crumbs
  • salt/pepper to taste

Avocado Cilantro Dip

  • 2 small avocados peeled
  • 2 Tbsp. Avocado Oil
  • 1 cup fresh cilantro leafs
  • 1/4 cup chive chopped
  • salt/pepper to taste


  • Oil Spray I used Misto


Baked Rice Balls

  • In a medium pan combine rice, water and Vegetable Bouillon Cube.
  • Cook on medium heat until rice will be cooked, about 20 minutes.
  • Set aside and cool off completely.
  • Preheat oven to 400 F. Prepare baking sheet with parchment paper.
  • In a medium bowl combine rice, 1 egg, cheddar cheese, parmesan and cilantro. Season with salt and pepper. Using your hands make 16 small balls.
  • In a shallow plate whisk the egg, in a separate plate prepare bread crumbs.
  • Dip each rice ball in egg, then bread crumbs. Place on baking sheet. Optional: Spray each ball with oil ( I used Misto)
  • Bake for 20 minutes. You can also broil in the end for 2 - 3 minutes. Be careful not to burn the balls.

Avocado Cilantro Dip

  • Mash avocados with fork.
  • In the blender combine Avocado Oil, fresh cilantro leafs and chive. Blend all ingredients very well. Season with salt and pepper. Add avocados. Blend all ingredients together. If it will be hard to blend add a little water.


Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg