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1
Combine the rice with 1 quart of water in a medium saucepan. Season lightly with salt and simmer over medium heat until all the water is absorbed, 10 to 15 minutes.
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2
Pour the rice onto a cookie sheet and spread it out to cool. Heat the olive oil in a medium saute pan over medium heat. Add the lamb and cook for 2 minutes. Add the garlic and continue cooking until the lamb is completely browned, about 5 minutes. Add the spinach and cook until wilted, a minute or two. Remove from the heat and set aside to cool. Season with salt and pepper to taste.
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3
When the rice is cool, stir in 2 of the eggs and 1 cup of the grated pecorino cheese. Using your hands, shape the rice into balls about 2 inches in diameter. Use your finger to make a hole and fill it with a little of the ground lamb mixture and 2 or 3 cubes of the mozzarella. Press the rice up and over: the opening to close. Refrigerate for at least 30 minutes before breading.
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4
Beat the remaining 3 eggs with a pinch of salt in a shallow bowl. Put the bread crumbs and remaining 1/2 cup pecorino in another shallow bowl. Put the flour in a third bowl. Dip the rice balls in the flour, then in the beaten eggs, and then in the bread-crumb mixture. Shake off any excess. The rice balls can be cooked immediately or refrigerated overnight or frozen for up to 1 month.
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5
To fry, heat the canola oil in a deep-fryer or heavy-bottomed pot to 325u00b0F.
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6
Add half of the rice balls to the hot oil and fry, turning as needed so they brown evenly, until golden brown, about 7 minutes. Remove from the hot oil and drain on paper towels. Wait for the oil to return to 325u00b0F before repeating with the rest of the rice balls. When cool enough to handle, after about 3 minutes, transfer to a serving plate and serve immediately.
