Crispy Rice-Cakes

1 cup cooked white rice 1 tsp dry rosemary 1 tsp dry thyme 2 eggs 14 fresh grated parmesan 12 fresh bread crumbs low sodium chicken stock salt/pepper

Cook rice as directed in standard recipe. Add herbs in water for chicken stock. Rice should be slightly sticky. Let rice cool and combine rest of ingredients, reserving some bread crumbs to get proper consistency. You should be able to form small ping pong ball sized rounds. Compress into patties rather thin approx. 14 inches Saute in oil and butter until crispy and golden brown. Serve as a side for most any dish, or basic marinara.