3 c. rice
2 eggs
1/2 c. Parmesan cheese
1 c. chicken livers
1 tbsp. parsley
1 tbsp. garlic powder
Salt (to taste)
Pepper (to taste)
1 egg, beaten
1/2 c. bread crumbs

Clean chicken livers; drain well. Saute livers in 1 tablespoon butter. Make sure you chop livers into small pieces; set aside to drain. Cook rice, but not well done. Add cheese, parsley, garlic powder, Parmesan cheese, salt and pepper; wait at least 1 hour before you add eggs and livers. Mix well. Roll into balls. Dip balls in beaten egg, then in bread crumbs. Fry in hot oil. Serves 8 to 10.