Cheddar Rice Fritters

• 1 cup water
• 1 cup whole milk
• 1 cup (7 ounces) long-grain white rice
• 1/4 lb coarsely grated sharp Cheddar (1 1/2 cups)
• 2 tablespoons unsalted butter, softened
• 3 scallions, finely chopped
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1 1/2 cups fine dry plain bread crumbs
• About 6 cups vegetable oil
• Accompaniment:
• a deep-fat thermometer

1. Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl and stir in cheese, butter, scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well. Stir together bread crumbs and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in another large bowl.
2. Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365u0b0F on thermometer, then fry fritters in 4 batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365u0b0F between batches.

water, milk, longgrain white rice, cheddar, unsalted butter, scallions, salt, black pepper, eggs, bread crumbs, vegetable oil, accompaniment, thermometer

Taken from www.epicurious.com/recipes/food/views/cheddar-rice-fritters-238076 (may not work)