Christina's Arancini (Rice Balls)

from Rachael Ray

2 cups cooked and cooled white rice
1/2 cup frozen peas (or 1/2 sauteed celery or bell pepper, etc.)
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
1 1/2 cups breadcrumbs
1/2 pound cubed mozzarella or provolone cheese
Extra virgin olive oil, for frying

In a bowl, combine the rice, peas, eggs, Parmigiano Reggiano and 1/2 cup of the breadcrumbs. Form balls two inches in diameter; insert one of the cubes of cheese into the middle of each ball and reform the balls of rice around the cheese cubes. Roll the balls in the remaining bread crumbs until coated evenly.

Meanwhile, heat two inches of olive oil in a pan with tall sides. When hot, add the balls and cook for about 3-4 minutes each, until they are golden brown all over.

Serve the Arancini with a side dish of tomato/spaghetti sauce for dipping.