Rice and Offal Balls

Ingredients:

2 cups cold water

1 cup (1/2 pound/250 g) long-grain white rice

1 pound (500 g) cooked liver or other variety meats or meat, minced

1 yellow or red onion, minced

1 egg

1 teaspoon garlic powder, or 3 cloves garlic, minced

1 teaspoon garlic salt

1 teaspoon freshly ground white pepper

2 cups whole-wheat bread crumbs

2 eggs, beaten with 1 tablespoon milk

1 cup vegetable oil, for deep-frying

Cooking Instructions:

In a pan, bring the water to a boil. Add the rice and stir. Cook over low heat, covered, for 15 to 20 minutes, or until the water is absorbed. Let stand, covered, for 5 minutes, then remove the lid. Once the rice has cooled, combine in a large bowl with the meat, onin, egg, garlic powder, garlic salt, and pepper. Mix well. Form into small balls (the size of Ping-Pong balls). Roll each ball in the bread crumbs and then the egg-and-milk mixture. Heat the oil in a small skillet and, when it is hot, fry the balls until they are cooked inside and golden on the outside (check the first one cooked). Drain and serve.

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