Rice Balls - cooking recipe

Ingredients

1/2 stick pepperoni, diced fine
2 c. cooked Uncle Ben's long grain rice (not converted)
3/4 c. seasoned bread crumbs
1 egg, separated
1/4 c. grated Parmesan cheese
Mozzarella, diced fine

Preparation

Make rice balls with wet, warm hands.
Mix cooked rice with grated cheese and egg yolk.
Form ball; poke some pepperoni and Mozzarella inside ball.
When all are done, roll in beaten egg white, then in bread crumbs.
Balls should be about 2 inches in size.
Let them set in freezer for 1/2 hour; they must be firm. Fry in oil in small shallow pan until brown.
Do a few at a time. Yields about 12 balls.
Reheat in oven when ready to serve.