Creamy, Cheesy Rice Balls

This recipe was adapted from Patsy's Restaurant in NYC. After trying their original recipe, I made my own "improvements" to suit my taste! You can also use this recipe to make Sicilian rice balls with meat and peas in the center. Makes about 40 small or 20 large rice balls.

• 1 cup uncooked Basmati white rice 
• 2 cups day old cooked rice warmed up and set aside(I use the microwave)
• 1.5 cups diced fresh mozzarella
• 1.5 cups grated Parmesan
• 4 large fresh basil leaves, chopped very fine
• 8 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 1/2 teaspoon garlic powder
• Lightly seasoned bread crumbs (I use half seasoned to half plain ratio)
• Olive oil, for frying (about 2 cups)

1. Rinse the Basmati rice and drain it well. Bring 8 cups of water to a boil in a large saucepan. Add the rice and cook for 20 minutes or until done. Drain immediately.

2. In a large bowl, combine the hot cooked rice, the 2 cups of day old rice, the mozzarella, the Parmesan cheese, and the basil.  Combine well. Allow the rice to cool for about 20 minutes. Add half of the beaten eggs and stir rapidly to prevent the eggs from scrambling. Add the salt, pepper and garlic powder.

3. Spread the rice mixture on a cookie sheet. Cool in the refrigerator until thoroughly chilled. This is important because you want some of the liquid to absorb.

4. When the rice has cooled, roll the rice mixture into balls. I use a large spring ice cream scoop to measure the amount. Wet your hands after forming each ball to prevent the rice from sticking. Roll the rice balls in the remaining beaten eggs and then the bread crumbs.

5. Heat oil in a deep skillet or fryer to a temperature of 375˚F. Keep the oil hot at all times and fry the rice balls in small batches about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite sauce!