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1
In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
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2
Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
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3
Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
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4
Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
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5
Pour bread crumbs into a shallow dish.
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6
Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
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7
In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
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8
Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
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9
Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
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10
Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
