Italian Rice Bites

Makes 8 rice balls

2     cups water
¼    teaspoon kosher salt
1     large egg, beaten well
3     tablespoons grated Pecorino Romano cheese
¼    cup ricotta cheese
¼    cup fresh parsley, chopped
¼    teaspoon freshly ground black pepper
1     ounce mozzarella cheese, cut into 1-inch x ¼-inch pieces
       nonstick cooking spray
¼    cup Italian-style breadcrumbs
       olive oil, for spraying
1    cup prepared marinara sauce, for dipping

Nutritional information per rice bite:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g

1. Put the rice, water and salt into a medium saucepan. Bring to a boil,
stirring occasionally. Once rice comes to a boil, cover and reduce
heat to a simmer until all the water has been absorbed and the rice is
tender (follow package instructions for timing). Allow to fully cool.
2. In a small bowl, combine the egg, Pecorino, ricotta, parsley and
pepper. While mixing and fluffing the rice with a spoon, mix in the
egg and cheese mixture. Spread the rice onto a parchment paperlined
baking sheet. Refrigerate for at least 30 minutes.
3. Once the rice has chilled, use slightly wet hands and scoop 3 tablespoons
of rice into a ball. Repeat with remaining rice. Stuff each ball
with one piece of the mozzarella and re-form if necessary.
4. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray.
5. Put the breadcrumbs into a small bowl. Gently toss each rice ball
into the breadcrumbs and transfer to the basket. Spray or brush
liberally and evenly with oil.
6. Place assembled basket/pan into oven in the upper rack position.
Set to AirFry at 350ºF. Cook rice balls until evenly golden, about
15 to 20 minutes.
7. Serve immediately, with marinara sauce on the side.