Serve these crisp rice bites with your favorite rémoulade sauce.
Southern Living SEPTEMBER 2007
Bring 2 2/3 cups water to a boil over medium-high heat; add rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Let cool 10 minutes.
Stir together rice, 1/2 cup breadcrumbs, and next 5 ingredients.
Shape rice mixture into 18 (1/4-cup) balls. Dredge in remaining 1 cup breadcrumbs.
Pour oil to a depth of 3 inches into a Dutch oven. Heat oil to 350° over medium-high heat. Fry rice balls, in batches, 2 to 2 1/2 minutes on each side or until golden brown. Drain.
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