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1
Boil the rice in a pot of salted water but cook it for half of the time that the package recommends.
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2
Then drain it, put it in a large bowl and let it cool off some.
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3
When it is just barely warm, add the eggs, the butter, the saffron and the Parmigiano cheese.
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4
Stir well and then taste for salt, if needed add some more.
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5
Cover the bowl with a sheet of cling film and let the rice stand at least a couple of hours.
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6
In a bowl mix the Bolognese sauce with the boiled peas.
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7
In another bowl mix the two cheeses.
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8
On a plate whisk the egg and in a second plate spread the breadcrumbs.
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9
Now put two tablespoons of rice in the palm of your hand.
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10
Flatten it and then put a tablespoon of Bolognese sauce and a sprinkle of cheese onto it.
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11
Then form a cup with the rice and add another tablespoon of rice on the top in order to close it.
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12
Now with your hands you should be able to shape it into a ball the size of a baseball.
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13
Finally, lightly coat the rice ball in the egg, then in the bread crumbs and put it on a tray.
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14
Proceed like this until you finish all the rice.
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15
Every two rice balls you will have probably to wash your hands because the rice will start to stick.
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16
When you have finished preparing the rice balls, let them stand for a couple of hours in the fridge.
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17
In a pot heat the sunflower oil on high heat.
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18
When the oil is hot, fry the rice balls, 3 or 4 at the same time.
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19
Fry them for around 4-5 minutes, until they are golden; then take the rice balls from the pot and set on a paper towel to drain off the oil.
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20
While you fry it is important that the oil is always very hot or the rice ball will soak the oil and eventually break.
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21
Repeat frying all of the balls.
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22
Serve immediately and enjoy Sicily!
