Italian Rice Balls

1. 1

   Using a 4 liter pot, cover the rice with water and bring to boil.

2. 2

   Simmer for 20 minutes, then cool until cold.

3. 3

   Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.

4. 4

   Mold the balls into desired shape.

5. 5

   Then fill a deep frying pan with mazzola oil ...enough to cover at least half of a rice ball...heat oil and carefully add the rice balls.

6. 6

   The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.