My mother moved in with us about eight years ago and started making this side dish. Now that she is her ninety's, I've taken over the duty of making these unique rice balls. Everyone in our family is thrilled to see them when they are placed on the table.—Elizabeth Blake, Chesapeake, Virginia
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- 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
- 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.
- 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.
- In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels. Yield: 12 servings.
Originally published as Deep-Fried Rice Balls in Taste of Home A+ Recipes from Schools Across America 2013, p103
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