Deep-Fried Rice Balls

• 4-1/2 cups water
• 2 cups uncooked long grain rice
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 eggs, beaten
• 1/3 cup grated Parmesan cheese
• 2 tablespoons dried parsley flakes
• 1-3/4 cups seasoned bread crumbs
• Oil for deep-fat frying

1. In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly.
2. In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs.
3. In a deep-fat fryer or electric skillet, heat oil to 375u0b0. Fry rice balls, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels.

water, long grain rice, butter, salt, pepper, eggs, parmesan cheese, parsley flakes, bread crumbs

Taken from www.tasteofhome.com/recipes/deep-fried-rice-balls/ (may not work)