Italian Rice Balls

1 lbs.bag of Marothon white rice
5 eggs
1 cup of parmiggano cheese
Italian season bread crumbs
12 oz mozzarella cheese
12 oz dry salomi
1 Tb. salt
oil for frying

Tomato salad, tomatoes dieced, garlic, oragano, basil. salt and pepper to taste. The juice of the tomatos are good for dipping the rice balls.

Cook rice and set aside to cool, you can cook the rice the night before or in the morning. For making the balls in the late afternoon.

slice cheese and salomi in 1/2"x " pieces, set aside.
In a large deep frying pan or a deep fryer, heat oil.

In a large bowl mix, cooled rice, eggs, parmiggano and salt. Use your hands to mix.
In a shallow dish add the seasoned bread crumbs.
Now pick up a handful of rice mixture as if you are going to make a large meatball. With your tumb make a hole in the center and add one piece of mozzarella and salomi, seal. roll in the breadcrumbs. Fry turning when med. golden brown. Place a cookie set with cookie cooling rake for oil dripping. Place cooked rice balls for drainning. Eat hot or cool. They maybe frozen.


Serving Size: Make 24 med rice balls