Rice balls with cream cheese and pecans Recipe
Rice balls with cream cheese and pecans
Flavors of Louisiana
Total time: 1hr to 2hr

Cooking time: 15-20 minutes
Cooling time: 30 + 30 minutes

Difficulty: Easy
For 6 servings (12 rice balls)

- 500 ml / 2 cups cooked rice
- 250 ml / 1 cup whole milk
- 125 ml / 1/2 cup granulated sugar
- 5 egg whites, divided
- 180 ml / 3/4 cup powdered sugar
- 250 ml / 1 cup whipping cream
- 75 g / 3 oz cream cheese, room temperature
- 250 ml / 1 cup candied or toasted pecans
- cane syrup or maple syrup
  1. Add rice, milk and sugar to a medium-sized saucepan and cook over medium-high heat; stir occasionally, until milk reduces all the way.
  2. Remove pan from heat and fold in 2 egg whites. Place mixture in refrigerator. Once rice has cooled, form 12 rice balls, approximately the size of a golf ball. Set aside for later use.
  3. In a medium-sized mixing bowl add the remaining egg whites to make the meringue. Whip with a hand blender until frothy; add powdered sugar. Continue to whip until whites are thick and form stiff peaks.
  4. Dip rice balls into meringue, coating the surface area. Once coated, brown with a brûlée torch (alternatively, place coated rice balls on a baking sheet and brown under a broiler until tops are golden). Refrigerate for 30 minutes.
  5. In a medium-sized glass bowl, combine whipping cream and cream cheese. With a hand mixer whip until thick and creamy.


  1. In the centre of each plate, spoon 2 tbsp (30 mL) of cheese mixture and top with two rice balls.
  2. Garnish each plate with candied pecans and a drizzle with cane syrup.
More recipe ideas

Sources & Collaboration : USA Rice Federation.
Brennan’s Restaurant, New Orleans, LA

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