Allright, my friends, if you want a really extra-special little Italian appetizer, this is it! :) Every bite is just Heavenly!

ITALIAN RICE BALLS       

3 cups water

1 ½ cups Arborio or white rice

3 cloves garlic, minced

3 whole bay leaves

½ teaspoon salt

4 ounces prosciutto, chopped

8 ounces shredded mozzarella cheese

¼ cup fresh basil, chopped

4 teaspoons olive oil

2 eggs

½ cup grated fresh parmesan

BATTER:

2 eggs

½ cup milk

2 cups Italian bread crumbs

Vegetable oil for frying

Cook rice according directions, but add the garlic, bay leaves and salt in the pot with the rice.  When the rice is cooked, discard bay leaves and set aside to cool.   Place remaining 5 ingredients in a large bowl and add rice to this mixture.  Mix well then form into balls with your hands.  You may need to add more bread crumbs and olive oil to make it easier to form the balls.  Place in the fridge for 1 hour or overnight.  When you’re ready to fry them, place egg and milk in a shallow pan then place breadcrumbs in another shallow pan.   Dip each ball into the egg wash, then the breadcrumbs, coating each ball well with bread crumbs.  Heat about 2” of oil in a deep frying pan or deep-fryer.  When the oil is at 350 degrees, drop the balls into the hot oil and cook for 1 to 2 minutes or until they are golden brown.  Place on paper towels or metal rack to drain.  Makes about 15 rice balls.  Serve with your favorite marinara sauce.