Italian Rice Balls - cooking recipe

Ingredients

2 cups rice, riso superfine Arborio
4 eggs, large
1/2 cup parmesan cheese, ground
1 tablespoon parsley, fresh, chopped
1/2 teaspoon salt
2 garlic cloves, chopped, large (3 if small)

Preparation

Using a 4 liter pot, cover the rice with water and bring to boil.
Simmer for 20 minutes, then cool until cold.
Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.
Mold the balls into desired shape.
Then fill a deep frying pan with mazzola oil ...enough to cover at least half of a rice ball...heat oil and carefully add the rice balls.
The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.