Rice Balls

Rice Balls

1 lb. converted white rice, rinsed
1 lb. ricotta
1 (8oz.) package shredded mozzarella
1/2 c. grated Parmesan cheese
2 eggs, separated
1 tsp. chopped fresh parsley
Freshly grated black pepper
2 c. flavored bread crumbs
Oil for deep-frying

Cook rice according to package instructions, making sure water is completely absorbed. Allow to cool for about 15 min.

In a mixing bowl, place ricotta, mozzarella, grated Parmesan, 2 egg yolks, parsley and black pepper. Blend well. Fold in cooked rice and refrigerate mixture for about 30 min. While rice mixture is chilling, beat egg whites until stiff - set aside

Form balls, about the size of meatballs, of the rice/cheese mixture. Dip each rice ball into beaten egg white and then into breadcrumbs.

Deep Fry rice balls in hot oil, a few at a time (do not crowd) until golden brown. Drain on paper towels. Makes about 16 to 20. I have not tried these, but they probably would make a nice appetizer