Gyp Rosetti
Banned
Just made a killer rice ball. It was simple. I cooked a box of four-cheese rice-a-roni very, very slowly for about 45 minutes, sort of risotto style. I then put it in the fridge for about two hours to let it congeal some. In hindsight, I recommend keeping it in longer, maybe even for 24 hours. I then scooped out balls of the rice, covered them in egg whites, and then whole wheat bread crumbs, and fried them in olive oil. They were freakin' delicious. And not entirely unhealthy all things considered.