2 lbs. rice, cooked
Parsley
2 sticks butter
3 whole eggs
5 yolks, save whites of eggs
Salt & pepper
4 tbsp. grated Italian cheese of your choice
Bread crumbs

Mix together while still warm then refrigerate about 1 1/2 to 2 hours or until mixture is cold. Shape into balls, then dip rice balls into beaten egg whites and bread crumbs. Fry until golden brown.