My Rice Balls

These are a family favorite - and it's a great way to use up leftover cooked rice.

Begin by whisking 2 eggs with a good handful (about 1/3 cup) fresh grated Italian cheese - (Parmesan, Romano, Pecorino - or a blend - it's your choice). Season to taste with salt, pepper, parsley and basil; blend well.

Now - for the rice part -

Cook a cup of rice in chicken broth (can use water); remove from heat and stir in egg mixture. Stir well - you do not want to scramble the egg; place mixture in refrigerator for at least one hour. Like I said, cooked leftover rice works very well.

When ready to cook, pour dry breadcrumbs into a shallow dish (use whatever crumbs you want).

With wet hands, form rice balls into balls about 1-inch in size. Roll in crumbs.

Deep fry in hot oil (350* F.) until golden; drain.

Serve with a tomato-based sauce - marinara or spaghetti sauce.

A nice variation is cubing some provolone or mozzarella cheese and forming the rice balls around each cube before coating with bread crumbs.

NOTE: One cup uncooked rice will give you 2 cups cooked.