|Cold water||1 1⁄2 Cup (24 tbs)|
|Rice||3⁄4 Cup (12 tbs) (Short / Medium / Long Grain)|
|Grated parmesan cheese||2 Tablespoon|
|Eggs||2 , slightly beaten|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Sliced pepperoni/Salami / fully cooked ham||2 Ounce, cut into 1/2 inch strips|
|Mozzarella cheese||2 Ounce, cut into 1/2 inch cubes|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Frying)|
In 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°) 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° oven.