2 cups uncooked long grain rice
1 egg, lightly beaten
2 cups shredded mozzarella cheese
3 cups seasoned bread crumbs, divided
2 tbs dried parsley
oil, for frying, at least 1 inch deep
Marinara Sauce or Alfredo Sauce, optional
Cook rice as per package direction. When rice is done cool to touch. While rice is cooling heat a large, deep frying pan over medium high heat. Move rice to a bowl and stir in egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into 1 inch balls. Slice in half, roll in remaining bread crumbs. Add oil to pan and cook until golden brown. Drain on paper towels and serve on picks.
1 egg, lightly beaten
2 cups shredded mozzarella cheese
3 cups seasoned bread crumbs, divided
2 tbs dried parsley
oil, for frying, at least 1 inch deep
Marinara Sauce or Alfredo Sauce, optional
Cook rice as per package direction. When rice is done cool to touch. While rice is cooling heat a large, deep frying pan over medium high heat. Move rice to a bowl and stir in egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into 1 inch balls. Slice in half, roll in remaining bread crumbs. Add oil to pan and cook until golden brown. Drain on paper towels and serve on picks.
