1 egg
1 c. cooked brown rice
1/8 tsp. poultry seasoning
1/8 tsp. salt
1/2 c. grated Parmesan cheese
1/3 c. dry bread crumbs
Vegetable oil

Beat egg, stir in rice, poultry seasoning, salt and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into 15 (1 inch) balls. Roll in bread crumbs. Heat oil (2 to 3 inches) in 2-quart saucepan to 375 degrees. Fry rice balls until golden brown. Drain. 15 rice puffs.