Instructions: Directions: Beat the eggs lightly with a fork in a bowl. Add the cold rice and stir gently. Do not mash. Scoop 1 teaspoon of the rice and place a cube of mozzarella into the center. Top with another teaspoon of rice and press together. Drop the ball into a dish of bread crumbs. Cover the ball with the crumbs and place on a wax paper lined cookie sheet. Refrigerate for 30 minutes or longer. Heat the oil in a deep pan or fryer to 375 degrees. Preheat the oven to 250 degrees.

Fry the rice balls, 4-5 at a time, for five minutes until golden brown. Drain on paper towels, then place in the oven to keep warm for serving.

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