1kg of uncooked white rice1kg of dried bread crumbs4 eggsCheese1 teaspoon saltWaterVegetable cooking oil1 teaspoon saltShredded onions and pepper Preparation In a big bowl, beat together eggs, cheese, pepper, and 1 teaspoon salt. Cover and refrigerate.Pour water and 1 teaspoon of salt into a large saucepan and bring to the boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.Pour bread crumbs into a pile on one end of a cutting board. Moisten hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.In a small, deep skillet, heat Vegetable cooking oil to 350 degrees F (175 degrees C). Immensely dip the rice balls at least 6 of them at a time in the cooking oil, turning as needed to ensure even browning. Drain on paper towels and serve warm.
