Cheese and Rice Balls
|Processed sharp cheese||1 Cup (16 tbs)|
|Prepared mustard||1 Tablespoon|
|Cooked rice||2 Cup (32 tbs)|
|Fat||1 Cup (16 tbs) (For Frying)|
Heat fat to hot (375°F.) Work the cheese into small balls, not over 1/2 inch in diameter.
Spread each ball lightly with mustard and horse-radish.
Salt the cooked rice and roll the balls in this until the rice completely covers the cheese balls.
Press in to make a compact ball.
Fry in the hot deep fat until golden brown.
These can be fried ahead of time and reheated in a hot oven.