MY Seafood Rice Balls

                                                   Serves 4 (12 balls)

1 1/2 C  Rice
3 1/2 C Water
 6 oz canned Mushrooms, drained, chopped 
1 pkg instant Onion Soup Mix
1 tsp Red Pepper Flakes or Cayenne Pepper
1 Tbsp Sesame Seeds
3 Tbsp Parmesian Cheese
1 C chopped cooked Shrimp or Crab, optional
1 1/2 tablespoons dried Oregano
1 1/2 teaspoons ground Cumin
2 Tbsp Olive Oil
2 cups Shredded Mozzerella  Cheese

Dredging ingredients:
1 C Flour
2 well beaten Eggs (or egg substitute)
1 C Bread crumbs 

Canola Oil for frying
Marinara or yogurt Sauce for dipping, etc.

Put all ingredients except into a large sauce pan.  Bring to a boil and reduce heat to low for 20 minutes covered.  Let stand covered until cool enough to handle, at least 30 minutes.  Mix in cheese and shape into 2"  balls  (smaller if for appetizers).
Dredge balls first in flour (shake off flour)  then in the egg and finally in bread crumbs.  Press bread crumbs firmly into balls.  Fry in oil at 360* for 2-3 minutes till golden.  Drain and let set for 2 min for cheese to melt. 
Serve as entree with marinara pasta sauce or make bite size balls and serve as appetizer with pasta sauce or greek yogurt sauce.