1 c. uncooked rice
2 tsp. parsley
2 tbsp. butter
Salt & pepper
3 eggs
1/2 c. Parmesan cheese
Oil

The ability to make these takes a little practice. Boil the rice in 2 cups plus 2 tablespoons water until the water is absorbed. Remove from the burner; add salt and pepper, parsley, butter and 1 beaten egg. Return to the heat until the egg is cooked, stirring constantly.

Spread on a large platter, sprinkle on Parmesan cheese; let cool. Beat other 2 eggs in a shallow bowl. Set aside.

When rice is very cool, oil hands and form rice into oval patties. Heat 1/3 cup oil in frying pan, dip patties into eggs and fry gently. Drain on paper towels. May be reheated.