I had to literally shoo the kids away from these so I could have enough to photograph. These are really good at room temperature, so they make a wonderful appetizer for an outdoor party.
Add rice, mushroom soup, salt and water to a nine- by 13-inch foil pan. Mix well and let sit for half an hour.
Bake at 370 degrees Fahrenheit for 45 minutes. Let cool.
Add two eggs and shredded cheese to the pan.
In one bowl, add the bread crumbs.
In a second bowl add two eggs.
Form golf sized balls with the rice mixture, dip in eggs and then coat in bread crumbs.
Slowly lower the balls into a pot of oil and fry until crumbs turn golden brown.
Sponsored by Knorr