Baked Cheesy Chicken Rice Balls
Freshly cooked rice, shredded chicken, grated carrot and cheese pressed into soft balls and baked. Easy to hold and a good way to use up cooked chicken.
Ingredients
Makes about 12 rice balls
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Method
- 1
Heat the oven to 400°F (200°C) and line a tray with parchment brushed with the oil.
- 2
Mix the rice, chicken, carrot, cheese and egg until the mixture holds together when squeezed.
- 3
Wet your hands and press the mixture into 12 balls, then flatten each one slightly.
- 4
Bake 18–20 minutes, turning halfway, until golden and the center reaches 165°F (74°C).
- 5
Cool before serving.
Toddler plate & family plate
Toddler plate
2–3 rice balls, cut in half for younger toddlers, with steamed veg and soft fruit.
Family plate
Serve with a green salad and a spoon of salsa or chili sauce for adults.
health_and_safetyAllergens
Contains egg and milk (top 9 allergens). The salmon swap adds fish.
sync_altSwaps
- swap_horizUse cooked salmon or mashed white beans instead of chicken.
- swap_horizAdd 2 tbsp finely chopped cooked spinach or peas.
kitchenStorage
Cool leftovers and refrigerate within 1 hour. Fridge 1 day only, because they contain cooked rice. Or freeze within 1 hour of baking, up to 1 month, and thaw in the fridge. Reheat only once, until steaming hot all the way through, then cool before serving. Never reheat a second time.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- Cooked rice: cool it quickly, refrigerate within 1 hour, keep no longer than 1 day, and reheat only once until steaming hot (NHS guidance).
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
