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Put 2 cups rice, 4 ¾ cups of water, tbsp butter, and tbsp salt in pot – cover pot and cook for 20 minutes. Let cool. Mix rice, 3 egg yokes, grated cheese, and mozzarella cheese and form into balls. Beat egg whites. Dip each rice ball in egg whites and then in bread crumbs. Fry in olive oil (gently turn them until brown on all sides).
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