1 container ricotta (325 grams)
500 grams of rice
1 cup of grated cheese romano or parmesan
1 cup breadcrumbs
vegetable oil for frying
Cook rice until tender. Drain and rinse. Pour rice in a large bowl and add eggs, ricotta, cheese, parsley, basil, black pepper and a little salt. Mix well.
Take rice mixture in your hands (a little bigger thant he size of a golf ball) and form into ball. Roll in breadcrumbs and put aside.
Heat oil and fry rice balls until a golden brown. Remove and put on paper towel. Serve after cooling for 10 minutes.