Crispy on the outside, soft and savory in the middle! Our vegan rice balls are a baked twist on Brazilian bolinho de arroz, turning leftover rice into something you’ll actually look forward to. This version is packed with bright flavor from herbs and lemon, making it one of our favorite baked rice ball recipes to serve as a easy side or snack.
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✋🏼E aí, pessoal! Hey there, friends! Today we’re making one of my favorite Brazilian-inspired snacks: baked vegan rice balls—bolinho de arroz. Crispy on the outside, soft and savory in the middle, and made from something almost everyone has in the fridge: leftover rice.
In Brazil, these aren’t just snacks—they’re often served as a side dish alongside Brazilian beans, stews, or weekend lunches, just like our classic yuca fries! Every family has their own take, but the heart of it is the same: turning leftovers into something worth gathering around.
This version keeps the spirit of the original but swaps deep frying for the oven or air fryer, and skips eggs and dairy without losing flavor. I use lemon, parsley, and tapioca flour for brightness, texture, and that little Brazilian touch.
We make a batch for snacks, dinner sides, or whenever the fridge has more rice than we know what to do with. Pair them with our Caipirinha, or dip them into our traditional salsa, Brazilian vinaigrette!
🥳Why You'll Love Vegan Rice Balls
- Crispy without frying: Baked or air-fried, these vegan rice balls have that golden crunch on the outside—no deep fryer needed.
- Perfect for dipping: Marinara, hummus, even spicy mayo—these are made for sauce.
- Great for leftover rice: One of my favorite ways to use up rice sitting in the fridge. Less waste, more flavor.
- A Brazilian twist at the table: Inspired by the rice balls I grew up eating, just made vegan and easier to prep.
🌴 A Quick Cultural Note
In Brazil, these rice balls are called bolinho de arroz, and they’re everywhere—street carts, family kitchens, you name it. Originally created to use leftover rice, they’ve always been about making the most of simple ingredients. My family used to add parmesan to theirs, but I’ve adapted the recipe to be both vegan and gluten-free without losing the flavor. Herbs, lemon, and good rice do the heavy lifting.
🍚Ingredient Notes
Here’s what goes into my Brazilian vegan rice balls! Traditionally made with eggs and deep-fried, our version skips both. It’s egg-free, vegan, and bakes up with a crispy outside and soft center. We’ve made these so many times as a side dish or snack—great with dipping sauces, or just served plain with our Brazilian Pinto Beans!
- Cooked Leftover Rice: Leftover rice works best here, especially long-grain or basmati. If you’re using fresh rice, let it come to room temperature first—it helps everything hold together better. This recipe is a great way to use up leftover rice, and one of the reasons we Brazilians love it so much!
- All-Purpose Flour: I use a gluten-free flour blend for my family, but all-purpose wheat flour also works; you can sub 1-1. Chickpea flour also works great if you want to sub this ingredient.
- Tapioca Flour: This gives the rice balls a chewy texture and helps them hold together without eggs. Very Brazilian—worth it if you have it.
- Olive oil: Adds moisture and give our vegan rice balls that nice crispy exterior.
- Chopped Onion & Garlic: You can not make a Brazilian dish without onions and garlic. These will add flavor and help give you a really nice dish!
- Lemon Juice: My personal twist. Not traditional, but I love how it brightens up the flavor and balances the rice, especially since we’re not frying.
- Parsley, Italian Seasoning & Salt: Fresh parsley adds a pop of flavor and color, and a small pinch of Italian seasoning helps round everything out. Salt ties it all together. You don’t need much, but these little additions make the rice balls taste like more than just... rice.
For full quantities, see the recipe card.
⚠️ Celiac Note: Make sure your flours are certified gluten-free if you're serving this to someone with celiac disease—some blends are processed in shared facilities.
🔁Substitution List and Variations
- Rice Types: Long-grain rice like basmati, jasmine, or white rice works best here. Sticky rice (sushi rice), risotto rice, and brown rice don't work well for this recipe.
- Tapioca Flour Swap: Cornstarch works if you don’t have tapioca flour. It’ll still help bind everything, just with a slightly different texture.
- Add Some Heat: Stir chili flakes or a dash of hot sauce into the mix if you want a spicier version, then sprinkle with sesame seeds. Works great with marinara or sriracha mayo on the side.
- Cheesy Center: I like tucking a small cube of mozzarella (or a vegan cheese alternative to keep it dairy-free) into the center before baking, similar to arancini rice balls.
👩🏽🍳How to Make Vegan Rice Balls
Brazilian rice balls are usually deep-fried, but we skip the oil and bake (or air fry) them instead. You’ll still get that crispy outside with way less mess.
Step 1: Preheat & Blend
For the air-fryer version, scroll down to the air-fryer section.
Preheat your oven to 425°F (220°C). Then in a food processor, combine half the rice with the onion, garlic, parsley, lemon juice, and seasoning. Pulse until everything’s finely chopped—don’t over-blend. You want a textured mix, not a paste. This step will help ensure your rice balls stick without having to use eggs.
📍Tip: If you don’t have a food processor, just mince everything finely by hand. It still works.
Step 2: Add Flour
Transfer the blended mixture to a large bowl. Add the remaining rice, both flours, and olive oil. Stir everything together until it holds its shape. The mix should be sticky, not dry or runny.
Step 3: Shape into Balls or Tots
Roll the rice ball mixture into balls or tot shapes, like veggie balls. If it's too wet, add a bit more flour gradually – but be cautious, as too much flour can affect the taste. Place them on a non-stick large baking sheet or oiled parchment paper.
📍Sticky Hands Tip: Wet your hands slightly to prevent sticking and achieve smoother balls.
Step 4: Bake
Bake for 25 minutes, flipping halfway through. You’re aiming for a golden, crisp outside and soft center. Keep an eye on your crispy rice balls to prevent over-browning. We love to dip ours in some marinara sauce!
Air Fryer Option:
These vegan rice balls cook well in the air fryer. Simply set your air fryer to 400°F (200°C). Place the balls in the air fryer basket and cook for about 8-10 minutes. You're looking for a beautiful golden brown color.
Here’s a quick video of how we make these vegan rice balls at home—my boys usually help with the shaping (and the taste testing).
🧠Why I Keep Making These
Rice is easy, filling, and surprisingly useful when you’ve got growing kids. It gives steady energy and has a few perks for brain health too—like B vitamins and even a bit of GABA (1,2,3,). And since we always seem to have leftover rice in the fridge, this is an easy way to turn it into something everyone actually wants to eat.
🥡How to Store and Meal Prep
These vegan rice balls are great for meal prep. And work well later in the week when you have leftover rice. Like after making our Brazilian Rice and Beans! You can shape them ahead of time and either bake right away or store them for later.
- Unbaked: Place the shaped rice balls on a tray and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. Bake straight from frozen—just add a few extra minutes to the cook time.
- Baked: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 375°F until warmed through and crisp again (about 8–10 minutes).
- Freeze: If you’re prepping for the week, shape and freeze the rice balls raw. It gives you the flexibility to bake fresh batches as needed without drying them out.
❔FAQ
The best rice for bolinho de arroz is typically a long-grain variety like basmati or jasmine. These types provide the right texture and flavor. However, you can also experiment with short-grain or sticky rice for different textures.
While traditionally made with leftover rice, you can certainly use freshly cooked rice. Just ensure it's cooled down to room temperature before using. Leftover rice often has the ideal texture for forming the rice balls.
Absolutely! Making Brazilian rice balls in an air fryer is a healthier alternative to frying. Preheat your air fryer to around 375°F (190°C). Place the rice balls in the basket, ensuring they're not touching for even cooking. Cook for about 10-15 minutes, or until they're golden brown and crispy. You might need to shake the basket halfway through for even crispiness. The air fryer creates a deliciously crispy texture without the excess oil of traditional frying methods.
🥣What to Make Next
If you enjoyed these vegan rice balls, here are a few more recipes to try next. We love our eggplant vegan meatballs, just as easy and family-friendly!
👋🏼 Até logo, amigos! Hope you love our Brazilian-inspired vegan rice balls as much as we do. If you try it, leave a comment and let us know how it went. Até a próxima! 🎉
📖 Recipe
Baked Vegan Rice Balls (Oven or Air Fryer)
Ingredients
- 2 cups cooked rice see note
- ½ onion roughly chopped
- ½ cup all-purpose flour or gluten-free AP flour
- ¼ cup lemon juice
- ¼ cup fresh parsley
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon tapioca flour
Instructions
Baked Version
- Preheat: Preheat your oven to 425°F (220°C). If using an air fryer, scroll to next section temp.
- Blend: In a food processor, pulse 1 cup of rice with the onion, garlic, parsley, lemon juice, and seasoning until finely chopped but not pureed.📍Tip: No food processor? Finely mince by hand—it still works.
- Mix: Add the blended rice mixture to a bowl with the remaining whole rice, flours, olive oil, and salt. Stir until it holds together.📍Tip: The mix should be sticky, not wet. Add extra flour 1 teaspoon at a time if needed.
- Shape Rice Balls: Form into balls or small ovals and place on a lined or oiled baking sheet. Lightly wet your hands to prevent sticking and get smoother shapes.
- Bake: Bake for 20-25 minutes, flipping halfway through. You’re looking for golden brown on all sides. If they’re browning too fast, reduce the heat slightly halfway through. Don't overbke them or they will dry out.
AirFryer Version:
- These vegan rice balls cook well in the air fryer. Set your air fryer to 400°F (200°C) and cook them until golden brown (roughly 8-10 minutes).
Video
Notes
- Storage: Store baked rice balls in an airtight container for up to 4 days. Reheat in oven or air fryer at 375°F until crisp.
- Meal prep tip: Shape the rice balls and store them unbaked in the fridge for up to 2 days. Bake fresh when you're ready to serve for the best texture.
- Freezer-friendly: Shape unbaked balls and freeze on a tray. Once solid, transfer to a freezer-safe container. Bake from frozen—just add 3–5 minutes to cook time.
Nutrition
Information Source
- Koga, M., Kiso, Y., Kusumi, I., & Toyomaki, A. (2016). PT739. Rice is nice: Benefits of rice consumption for brain health. International Journal of Neuropsychopharmacology, 19(Suppl 1), 69.
- Zhao, P., Wang, J., Zhao, W., Ma, X., & Sun, H. (2018). Antifatigue and antiaging effects of Chinese rice wine in mice. Food Science & Nutrition, 6(8), 2386-2394.
- Koga, M., Kiso, Y., Kusumi, I., & Toyomaki, A. (2016). Rice is nice: Benefits of rice consumption for brain health. International Journal of Neuropsychopharmacology, 19(Suppl 1), 69.
- Study International. (2022). Is rice good brain food? Here’s what science says. Retrieved November 17, 2023.
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