Rice Balls Stuffed with Fontina Cheese

Ingredients

1 tablespoon Riceland Rice Bran Oil, plus more for frying

1 medium white onion, diced

Salt                

4 cups cooked Riceland Extra Long Grain Rice                    

1/2 cup grated parmesan cheese

1 tablespoon fresh picked thyme leaves

1/2 cup basil leaves, finely chopped

1/2 cup Italian flat leaf parsley leaves, finely chopped

3 large eggs

1/2 pound Fontina cheese, diced into 1/2-inch cubes

1 cup all-purpose flour

1 cup Panko bread crumbs

Pepper

Preparation

1. Heat oil in a saute pan. Add the onion, sprinkle with salt to help release the juices and sweat until soft and translucent.
2. In a large bowl combine the rice, cheese, herbs, and 1 beaten egg and mix together well with a wooden spoon.
3. Form the rice mixture into 1 1/2-inch balls, pressing 1 cube of Fontina cheese into the center as you form the balls. Press the balls together in the palm of your hands so that they are compact.
4. Set out 3 bowls, one for the flour, one for 2 beaten eggs and one for the Panko bread crumbs. Dip each rice ball into flour, then egg and then Panko.
5. Heat about 4 cups oil to 350 F in a small pot.
6. Carefully place rice balls in oil and cook until golden brown, turning them regularly so that they brown evenly, about 1 minute.  Do this in batches so that you do not overcrowd the pot.
7. Remove the rice balls and place on paper towel on a rack to drain. Sprinkle with salt and pepper and serve with toothpicks on a platter while still warm.