HERBED RICE PUFFS
1 cup cooked brown rice or white rice
1/8 teaspoon poultry salt
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
Beat egg, stir in rice, poultry seasoning, salt and cheese. Refrigerate for at 1 hour. Shape by rounded teaspoonful into 15 – 1″ balls. Roll in bread crumbs.
Heat oil (2 to 3 inches) in 2 quart saucepan to 375 degrees.
Fry rice balls until golden brown.