Cook rice according to the package instructions. I like to cook my rice in chicken bone broth for additional flavor and because it holds together nicely, but water also works great.
Once rice is cooked, spread it out on a parchment lined baking sheet and allow to cool completely. Note that the rice must be completely cool or else the rice balls will not hold their shape as well.
Mix together an egg, shredded mozzarella and seasoning, then combine with the rice until fully incorporated.
Roll the rice mixture into 6 balls, then flatten each slightly to put a cube of mozzarella in the center, and roll again to form a ball. Be sure to pack the rice together tightly and if it seems to be not holding its shape very well, allow the balls to cool in the fridge for 10 minutes or so.
Set up the dredging and frying station. In 3 separate shallow bowls, add flour, a whisked egg and breadcrumbs. On the stove, bring a pot full of avocado oil (I typically use 1-2 bottles to fry with) to 350℉. I use a thermometer here because it is important the oil is the right temperature for cooking purposes and also so that the oil doesn't get too hot.
One at a time, take a rice ball and roll it in the flour, then egg, the breadcrumbs, ensuring the ball is fully covered after each ingredient.
Using a spider strainer, gently transfer each rice ball into the oil for 3-5 minutes, ensuring the oil is the correct temperature and watching to make sure the ball is just golden brown and not popping open.
Place each ball to dry/cool on a towel, then serve with marinara sauce and top with parsley and parmesan if you so wish.
