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1
Bring water and 1 teaspoon of salt to boil in a saucepan and stir in rice.
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2
Reduce heat, cover and cook rice until all water is absorbed (according to the timing on your rice package).
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3
Fluff rice and set aside until it is warm to the touch.
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4
For this recipe you must work with warm rice, not cold.
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5
Mix the eggs, cheese and parsley in a small bowl.
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6
Add this into the warm rice and stir well until all rice is coated with the egg mixture.
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7
In a separate bowl, add the cup of breadcrumbs.
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8
Keeping your hands wet, roll rice mixture into balls the size of a golf ball.
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9
Coat them with breadcrumbs and set the coated balls aside on a tray.
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10
Repeat until all the rice mixture is used.
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11
Preheat oven to 200 F if you want to keep the finished rice balls warm while you fry all of them.
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12
Heat about 1-inch of oil in a heavy skillet, preferably cast iron.
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13
Oil should be about 375 F when its ready.
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14
Or you can test it by putting a cube of bread in the oil.
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15
Its done when it browns in 1 minute.
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16
Add a few rice balls into the hot oil and brown on all sides.
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17
This may have to be done in stagesdo not crowd the pan!
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18
Fry maybe 6-8 balls at a time so they have plenty of room to move around in the pan.
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19
When brown, remove to a plate covered with a paper towel to drain oil.
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20
These may be kept warm in a 200 F oven until all the rice balls are cooked.
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21
Repeat with the remaining balls.
