• Servings


  • 1 cup bacon, cooked, chopped
  • 3 cups mild cheddar cheese, shredded
  • ½ cup green chili hot sauce, cholula
  • 2 quarts (8 cups) long grain rice, cooked, cooled (use 10% extra water to cook rice)
  • as needed rice flour
  • ⅓ cup black pepper aioli
  • ½ cup scallion, ¼” slice on a bias

Black pepper aioli

  • 2 cups mayonnaise
  • 2 teaspoons black pepper, freshly ground
  • 1½ teaspoons kosher salt
  • 1 tablespoon lemon juice


  • For black pepper aioli, whisk together mayonnaise, black pepper, salt and lemon juice. Place in a refrigerator until time to serve.

  • For tots, fold bacon, cheese, hot sauce and rice together.

  • Lay 1 inch of rice mixture onto a sheet tray lined with plastic wrap.

  • Cover rice with plastic wrap and place another same size sheet tray with around 2-3 lb of added weight on top of it. Let press for 2-3 hours in refrigerator or until rice completely cools.

  • Remove rice from refrigerator and uncover. Cut rice into 1” x 1” cubes and toss in rice flour to coat.

  • Fry in 350˚ oil until light golden brown.

  • Serve tots with black pepper aioli for dipping. Garnish with sliced scallions.