Italian Rice balls Name: Jennifer Miller Base: Falls Church Recipe: 2 eggs 2 1⁄2 cups cooked rice (preferably short grain or aborio rice) 1⁄3 cup butter, melted 2⁄3 cup grated parmesan cheese or 2/3 cup romano cheese 1 teaspoon fresh minced garlic (or 1/2 - 1 teaspoon garlic powder) (optional) 1⁄4 cup chopped fresh parsley or 1 -2 teaspoon dried parsley 2 teaspoons seasoning salt 1 -2 teaspoon ground black pepper 3 ounces mozzarella cheese (cut into small cubes) oil, for deep-frying COATING 2 eggs, beaten flour, for coating 1 cup fine dry breadcrumb DIRECTIONS In a bowl lightly beat 2 eggs. Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper. Cover and refrigerate for 30 minutes. Roll into 1-1/2-inch balls. Press a cheese cube into each ball then reshape rice balls. Place the flour into a small bowl. Whisk 2 eggs in a small bowl. Place the dry breadcrumbs in a small bowl. Dip each ball into flour, then into the egg and then lastly into the breadcrumbs. Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). Drain on paper towels.