1Cook the rice according to directions,whisk the eggs and keep them to the side.
When the rice is boiling,reserve about 1/4 cup of the hot liquid to use with two of the eggs so they do not scramble on you in the recipe for later.
2When the rice is finished cooking,add in the egg and water mixture along with the spices,cheese and herbs,mix well and refrigerate for 20 minutes.Hint:If the mixture is too wet,add some bread crumb to it to tighten it up.
3Roll the rice balls into one inch balls and place on a tray,heat the oil.Bread the rice balls as usual,the milk and three remaining eggs mixed then bread crumbs,fry until golden brown and serve with the sauce! Enjoy!:)