Step 1: Prepare the Broccoli

Cook the broccoli florets until they are very tender. You can do this by steaming them for 5-7 minutes or boiling them for 3-4 minutes. Drain them thoroughly and let them cool slightly. Once cool enough to handle, chop the broccoli very finely. Set aside.

Step 2: Create the Rice Mixture

In a large mixing bowl, combine the 3 cups of cold, cooked rice, the finely chopped broccoli, the shredded cheddar cheese, shredded mozzarella cheese, the ½ cup of plain breadcrumbs, the grated Parmesan cheese, 2 lightly beaten eggs, minced garlic, onion powder, salt, and pepper. Use your hands or a sturdy spatula to mix everything together until it’s thoroughly combined. Don’t be shy; you want to ensure all the ingredients are evenly distributed.

Step 3: The CRUCIAL Chilling Step

Cover the bowl with plastic wrap and place the mixture in the refrigerator to chill for at least 30 minutes, or up to 2 hours. Do not skip this step! Chilling allows the starches in the rice to firm up and the breadcrumbs to absorb moisture, making the mixture much less sticky and significantly easier to roll into balls. It’s the secret to balls that don’t fall apart.

Step 4: Set Up Your Breading Station

While the mixture is chilling, prepare your three-stage breading station. You’ll need three shallow dishes or bowls.

• Dish 1: Add the ½ cup of all-purpose flour.

• Dish 2: Add the remaining 2 large eggs and beat them lightly with a fork.

• Dish 3: Add the 1 ½ cups of Panko breadcrumbs.

Step 5: Roll and Coat the Balls

Remove the chilled rice mixture from the refrigerator. Use a medium cookie scoop (about 1.5 to 2 tablespoons) or your hands to scoop out portions of the mixture. Roll each portion firmly between your palms to form a tight, compact ball.

Working with one ball at a time, follow this sequence for a perfect coating:

1. Flour: Roll the ball in the flour, tapping off any excess. This dry layer helps the egg wash stick.

2. Egg: Dip the floured ball into the beaten egg, making sure it’s completely coated. Let any excess egg drip off.

3. Panko: Immediately transfer the ball to the Panko breadcrumbs. Roll it around, gently pressing the crumbs onto the surface to ensure a thick, even coating.

4. Place the finished ball on a parchment-lined baking sheet and repeat with the remaining mixture.

Step 6: Cook the Rice Balls (Choose Your Method)

Method 1: Air Frying (Recommended for Best Balance)

1. Preheat your air fryer to 390°F (200°C).

2. Arrange the rice balls in a single layer in the air fryer basket. Do not overcrowd; work in batches if necessary.

3. Lightly spray the tops of the balls with cooking oil spray.

4. Air fry for 10-12 minutes, flipping them halfway through, until they are deep golden brown and crispy.

Method 2: Baking (Healthiest Option)

1. Preheat your oven to 400°F (200°C).

2. Place the coated rice balls on a parchment-lined baking sheet.

3. Liberally spray the balls with cooking oil spray. This is key for browning and crisping in the oven.

4. Bake for 20-25 minutes, flipping them over halfway through the cooking time, until golden brown and crisp.

Method 3: Pan-Frying (Most Indulgent & Crispiest)

1. Pour about 2-3 inches of a neutral oil (like canola, vegetable, or peanut oil) into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C).

2. Carefully lower 4-5 balls into the hot oil, being sure not to overcrowd the pot.

3. Fry for 3-4 minutes, turning occasionally, until they are a deep, even golden brown.

4. Use a slotted spoon to remove the balls and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil.