I made this recipe as directed, except that I added some shredded mozzarella to the rice mixture before forming the rice into balls. I liked it very much, but would make a few changes next time: 1. I would wait until the water was fully absorbed into the rice, because the balls flattened a bit when I tried to fry them; the mixture was too loose, even with the extra added cheese. 2. I would use plain vegetable oil in a deep fryer, or bake the rice balls on a well-oiled pan for 20 minutes at 400 degrees, turning them after 10 minutes. (The latter is what I wound up doing after my first batch burned in too-hot oil on the stovetop.) 3. I highly recommend the addition of extra mozzarella, either in cubes or shreds, and serving the rice balls with marinara sauce for dipping.
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I made this recipe as directed, except that I added some shredded mozzarella to the rice...