Rice Balls with Marinara Sauce

You will need:

2 cups cooked white rice, cooled
1/ 2 cup grated Parmesan
3 eggs
8 small cubes fresh mozzarella
1 cup Italian-style breadcrumbs
Oil, for frying
1 cup store-bought or home-made
marinara sauce

Method:

Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot. Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture. Form each ball 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 8 balls.
Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess. Once the oil reaches 375ºF, add 2 or 3 of the breaded balls into the pot and fry them until golden brown and cooked throughout.
Use a slotted spoon to remove from the pot and transfer them to a paper towel-lined plate. Immediately salt them and repeat the frying process with the remaining mixture. Serve them warm with a side of warm marinara sauce.