Italian Fried Rice Balls "Arancini"

The word "Arancini" derives from the Italian word "arancia" which means an orange. This aptly describes the round shapes of the rice balls which after frying will attain a golden yellow color similar to an orange.

• 2 eggs • 1/3 cup grated Parmesan cheese • 1 tablespoon dried parsley • 1/4 teaspoon freshly ground black pepper • 1 teaspoon salt • 1 quart water • 1 teaspoon salt • 1 cup uncooked white rice • 1-1/2 cups dried bread crumbs • 2 cups olive oil or Mazzola corn oil

1. In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt.  Cover and refrigerate.
2. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil.  Stir in rice and reduce heat to low.  Cook rice until water is almost absorbed, stirring frequently.  Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling.  Allow rice mixture to cool for 1 hour.
3. Pour bread crumbs into a pile on one end of a cutting board.  Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
4. In a small, deep skillet, heat oil to 350F.  Use enough oil to completely cover rice balls.  Fry rice balls several at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Makes 8 servings.