Ingredients
2 cups uncooked long grain rice1 egg, lightly beaten2 cups (8 ounces) shredded cheddar or Asiago cheese3 cups seasoned bread crumbs, divided1/3 cup minced fresh parsleyOil for deep-fat fryingMarinara sauce or Alfredo sauce, optional
Preparation
Cook rice according to package directions. While still warm, place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into tennis-size balls. Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls in half and top with warmed marinara or Alfredo sauce if desired.
