-
1
Cook the rice according to the package directions.
-
2
I prefer to use a chicken stock to cook the rice, as it adds more flavor.
-
3
Once cooked, cool slightly.
-
4
Stir in the Parmesan, butter and egg yolk.
-
5
Cover and refrigerate until cooled.
-
6
In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink.
-
7
Drain and transfer to a bowl.
-
8
Stir in the peas, tomato sauce, salt and pepper.
-
9
Let cool, then add the Fontina and mix together.
-
10
Shape the rice mixture into 11 patties.
-
11
Place one heaping tablespoonful of meat filling in the center of each patty.
-
12
Shape rice around filling, forming a ball.
-
13
Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage.
-
14
Heat to about 375 degrees F.
-
15
Place the bread crumbs and egg whites in separate shallow bowls.
-
16
Dip the rice balls in egg whites, then roll them in bread crumbs.
-
17
Heat the oil on the stove to about 375 degrees.
-
18
Be sure not to fill pot more than half way with oil, to prevent spillage.
-
19
Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side.
-
20
Remove from oil and drain on paper towels.
-
21
Serve hot plain, or with your favorite tomato sauce.
-
22
Garnish with parsley.
