Ingredients
Instructions
- Using a 4 liter pot, cover the rice with water and bring to boil.
- Simmer for 20 minutes, then cool until cold.
- Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.
- Mold the balls into desired shape.
- Then fill a deep frying pan with mazzola oil …enough to cover at least half of a rice ball…heat oil and carefully add the rice balls.
- The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.