Updated: Jun 20, 2020
2 cups water
1 cup arborio rice (or any glutinous rice)
3 chopped mushrooms
2 tbsp chopped fresh parsley
1 large egg
1 cup breadcrumbs
Vegetable oil, for frying
Bring water to boil. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Let it cool completely.
Chop & sauté mushrooms with parsley & salt. Then stir in the cooled rice, beaten egg and 1/2 cup breadcrumbs. Shape the mixture into medium size balls.
Heat vegetable oil in a large saucepan over medium heat, deep fry the rice balls until golden brown (about 4 minutes). Remove rice balls and drain on paper towels.