Sicilian Rice Balls
Rec.food.cooking/Rain (1997)

1 cup Arborio rice, Chinese sticky rice or other short-grain rice (don't use long-grain, as it won't hold together)
3 large eggs
1/4 cup grated Romano cheese
3 tablespoons finely minced fresh parsley
1/4 cup homemade tomato sauce
salt and freshly ground pepper to taste
1/4 cup diced mozzarella cheese
1/2 cup diced prosciutto or ham (about 2 ounces), *optional*
2 cups fresh breadcrumbs, toasted
Peanut oil for deep frying

In a saucepan, bring 2 1/2 cups water to a boil. Add the rice and cook for 15 minutes. The rice should still be quite firm. Drain and transfer to a bowl.

Lightly beat 1 of the eggs and add to the rice, along with the grated cheese, parsley, 2 tablespoons of the tomato sauce, and salt and pepper. Mix well. chill the mixture in the refrigerator for about 15 minutes.

In another bowl, mix the mozzarella cheese, prosciutto or ham, and the remaining 2 tablespoons tomato sauce.

With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert about 1 1/2 tablespoons of the mozzarella mixture. Reshape and smooth the balls to enclose the filling.

In a shallow dish, beat the 2 remaining eggs. Spread the breadcrumbs on a plate. Dip the balls into the eggs, turning to coat well. Roll the balls in the breadcrumbs to coat evenly. Then let them dry on a plate for about 45 minutes.

In a deep fryer or deep heavy pan, heat the peanut oil to 375 F. Fry the balls until they are golden brown on all sides. Drain them on brown paper and serve immediately, with lemon wedges or the fresh tomato sauce.