Rice Croquettes

• 1 1/3 cups MAHATMA Extra Long Grain Enriched White Rice
• 1/2 teaspoon salt
• 1 1/2 cups Japanese breadcrumbs (panko), divided
• 3 large eggs
• 1 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground pepper
• Vegetable oil

1. Bring 2 2/3 cups water to a boil over medium-high heat; add rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Let cool 10 minutes.
2. Stir together rice, 1/2 cup breadcrumbs, and next 5 ingredients.
3. Shape rice mixture into 18 (1/4-cup) balls. Dredge in remaining 1 cup breadcrumbs.
4. Pour oil to a depth of 3 inches into a Dutch oven. Heat oil to 350u0b0 over medium-high heat. Fry rice balls, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain.

salt, japanese breadcrumbs, eggs, parmesan cheese, fresh basil, garlic, freshly ground pepper, vegetable oil

Taken from www.myrecipes.com/recipe/rice-croquettes (may not work)