Rice Croquettes Recipe

1 1/2 cups cold water
3/4 cup short, medium, or long grain rice
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
2 slightly beaten eggs
1/4 cup snipped parsley
2 oz. sliced pepperoni, salami, or fully cooked ham, cut into 1/2-inch strips
2 oz. mozzarella cheese, cut into 1/2-inch cubes(1/2 cup)
1/2 cup fine dry bread crumbs
Cooking oil for deep-fat frying

In a 1-quart saucepan combine water, rice and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, for 10 minutes. Stir in parmesan cheese; cool. Stir in eggs and parsley. Season to taste with salt and pepper.

Wrap a strip of meat around a mozzarella cheese cube. Shape about 2 tablespoons of the rice mixture evenly around meat and cheese to form a ball. Repeat with remaining meat, mozzarella, and rice mixture to make 14 to 16 balls.

Roll rice balls in bread crumbs. Fry, a few at a time, in deep hot oil(365 degrees F.)for 3 to 4 minutes or till golden brown. Drain on paper toweling. To keep warm while frying remaining croquettes, place in a greased shallow baking pan in 375 degree F. oven. Serve warm.