With a fast method, protein, and a serving of veggies, these Chicken Rice Balls are a toddler food favorite. Plus, they are so much easier for kids to eat than regular rice!
My original Rice Balls are a forever favorite toddler recipe, and this chicken version is such a yummy variation.
With a simple blend of rice, chicken, cheese or avocado, and optional herbs and spices, you can make a nutritious toddler finger food that’s also easy to eat.
This method reduces the likelihood that the rice will wind up all over the floor, making it a much less frustrating way for toddlers to enjoy grains.
Why This Recipe Works
Nutritious ingredients are combined into an easy finger food that’s easy for toddlers to self-feed. Plus, you can vary the flavors in these Chicken Rice Balls to expose the kids to more of a variety, too.
Ingredients You Need
Here’s a look at the ingredients you need to make this Chicken Rice Balls recipe so you know what to have on hand.
- Rice: You can use fully cooked jasmine or short grain brown rice here, or another rice you prefer. (You can also buy fully cooked rice in the freezer aisle to save from needing to cook it yourself.)
- Chicken: You can use any shredded cooked chicken here, whether poached, rotisserie, or other leftovers.
- Veggie: I like to soften shredded carrot in hot water, then drain and add to the mixture. You can use another cooked and minced veggie, too.
- Cheese (or avocado): You’ll need to use one (or both) of these to help the mixture hold together.
- Optional: Seasonings like cumin, dried oregano, or Italian seasoning work. Or go with a dash of toasted sesame oil, ground ginger, and ground garlic for another flavor profile.
TIP: You can serve these plain or with a dip such as my Cucumber Yogurt Sauce or Easy Teriyaki Sauce. Or try sour cream, salsa, or guacamole.
Step-by-Step Instructions
Below is an overview of how to make this Chicken Rice Balls recipe so you know what to expect from the process. Scroll down for the full recipe, including the amounts and timing.
Step 1. Add shredded carrot to a bowl of boiling water. Let sit until soft. Strain.
Step 2. Add the softened carrot and the rest of the ingredients to the bowl.
Step 3. Mix well using a wooden or metal spoon to ensure the mixture sticks together easily.
Step 4. Use a mini ice cream scoop or a measuring spoon to form balls. Squeeze lightly as needed. Serve.
Frequently Asked Questions
I prefer to use jasmine rice or short grain brown rice. It works best if the rice is warm before you go to form them.
You can use any cooked chicken you prefer, then shred it or mince it. You can also use rotisserie chicken, leftovers, or my Pan-Seared Chicken, Yogurt Chicken, or Chicken Bites. And for more flavor, try my Salsa Chicken or Instant Pot BBQ Chicken.
I make them the same way, then add a flavorful dip like my Easy Teriyaki Sauce, Cucumber Yogurt Sauce, or my Cheese Sauce for Broccoli which works great here, too.
How to Store
Store leftover Chicken Rice Balls in the fridge for up to 5 days or in a freezer container for up to 6 months. Warm through on a heat safe plate for 15-30 seconds in the microwave or 2-3 minutes in a 325 degree F air fryer to serve.
Best Tips for Success
- Use shredded cheese and/or avocado to help the mixture hold together.
- Portion out with a mini ice cream scoop or tablespoon measuring spoon, then press together to form balls.
- Offer a dip like salsa, guac, or reduced-sodium soy sauce if desired.
- Add fresh herbs, dried herbs, or dried spices, if it sounds good to you.
I’d love to hear your feedback on this recipe, so please comment below to share!
Chicken Rice Balls (with Veggies)
Ingredients
Rice Balls
- 1 cup fully cooked rice (any type)
- ¼ cup softened shredded carrots (see Notes below)
- ¼ cup shredded cooked chicken (see Notes below)
- ¼ cup avocado (or shredded cheddar cheese)
Italian-style add-ins (optional)
- ½ teaspoon each dried oregano and garlic powder
- warmed marinara sauce for dipping (optional for dipping)
Mexican-style add-ins (optional)
- ½ teaspoon each ground cumin, dried oregano, and chili powder
- sour cream, salsa, or guac (optional for dipping)
Asian-style: add-ins (optional; this is best with only avocado, not cheese)
- ½ teaspoon each toasted sesame oil and reduced-sodium soy sauce
- ¼ teaspoon ground dried ginger
- teriyaki sauce and sesame seeds (optional for dipping/topping)
Instructions
- Warm the rice in a heat-safe bowl for 30-60 seconds, or until warmed through.
- Add the rest of the ingredients to the bowl. If choosing a flavor profile, add those ingredients. Mix together with a fork, lightly mashing the avocado and/or cheese as you go.
- Use a mini ice cream scoop or a 1-tablespoon measuring spoon to form into little balls, squeezing the rice mixture in your palm to ensure it holds.
- Top with sesame seeds, if desired, and serve with desired dips.
Notes
- Store leftovers in the fridge for up to 5 days or in a freezer container for up to 6 months. Warm through on a heat safe plate for 15-30 seconds in the microwave or 2-3 minutes in a 325 degree F air fryer to serve.
- You can use any cooked chicken you prefer, then shred it or mince it. You can also use rotisserie chicken or my Pan-Seared Chicken, Yogurt Chicken, or Chicken Bites. And for more flavor, try my Salsa Chicken or Instant Pot BBQ Chicken.
- To quickly poach chicken: Add about 4 ounces of chicken breast or thighs to a small pot. Top with minced garlic and add about 1 inch of broth or water. Place pot on stove over low heat and bring broth to a simmer. Simmer for about 8-10 minutes or until chicken is opaque and cooked through. Remove from pot, let cool slightly, and shred chicken with a fork.
- You can use frozen prepared rice from the store to make this easy. Or, cook rice at home according to the package directions.
- Use another cooked grain such as quinoa if desired.
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