Herbed Rice Puffs

Herbed Rice Puffs









1 egg



1 cup cooked brown or white rice



1/8 tsp. poultry seasoning



1/8 tsp. salt



1/2 cup grated Parmesan cheese



1/3 cup dry bread crumbs



Vegetable oil







Beat egg; stir in rice, poultry seasoning, salt, and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into 15 one inch balls. Roll in bread crumbs. Heat oil (2-3") in 2-quart saucepan to 375 F. Fry rice balls until golden brown; drain.







Makes 15 Puffs.







Note:After frying, puffs can be coverec and refrigerated no longer than 12 hours. To heat, bake on ungreased cookie sheet in 350 F oven until hot, 10-12 minutes.