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1
Put cooked rice, chicken broth, and 1/2 tsp. salt in a medium saucepan and bring to a simmer over medium heat. Simmer until thickened, 5 to 6 minutes. Stir in parmesan cheese. Remove from heat and let cool. Cut mozzarella into 1/2-inch cubes (you'll have a little left over).
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2
Roll cooled rice into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that cheese is completely enclosed. Chill at least 30 minutes or overnight.
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3
Set out 3 plates or shallow bowls. Break eggs into one and beat lightly with a fork. Mix flour with remaining 1/2 tsp. salt and the pepper in another, and put panko in the third bowl.
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4
Fill a 4-qt. pot with enough oil to come 2 in. up side of pot. Insert a deep-fry thermometer and heat oil to 340u00b0 over medium-high heat. Dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat with remaining balls.
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5
Deep-fry rice balls, in batches, until golden brown all over, 2 to 3 minutes, letting temperature return to 340u00b0 between batches. With a slotted spoon, transfer to paper towels to drain. Season with salt to taste and serve immediately, with lemon wedges.
