Step 1
Cook rice according to package directions. Allow to cool until comfortable to handle.
Step 2
Stir in one egg mozzarella cheese Parmesan cheese garlic powder and black pepper. Mix until well blended.
Step 3
Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl.
Step 4
Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky.)
Step 5
Dip each rice ball into the egg wash. Dredge in bread crumbs and place rice balls back on baking sheet. Refrigerate 15 minutes.
Step 6
Give each rice ball another quick roll in your hands to tighten up and smooth out the surface.
Step 7
Heat oil to 375 degrees F in a large sauce pan.
Step 8
Cook rice balls in the hot oil in batches about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown about 2 to 3 minutes.
Step 9
Drain on paper-towel-lined plate or baking sheet. Salt lightly.
Step 9
Serve hot with heated marinara sauce.