Rice Balls

Ingredients:
2 cups cooked arborio rice, cooled (We made ours in a rice cooker.)
1/2 cup grated Parmesan
3 eggs
8 small cubes fresh mozzarella
1 cup Italian-style breadcrumbs
Crisco, for frying along with a deep fryer
1 cup marinara sauce

Directions:

Heat up the Crisco in the deep fryer.
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form the remaining balls.
Whisk together the remaining 2 eggs. Dip each ball in the eggs and then in the breadcrumbs, shaking off any excess.
Slowly put a few into the deep fryer and allow them to cook throughout.
Use a slotted spoon to remove the balls from the deep fryer and transfer them to a paper towel-lined plate. Immediately salt theballs .
Repeat the frying process with the remaining balls and then serve with a side of warm marinara sauce.

* If a deep fryer is not available you can cook them in a pot.
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
Once the oil reaches 375ºF, add 2 or 3 of the breaded balls to the pot and fry them until golden brown and cooked throughout.