makes about 4 dozen

5/89 McCall's Magazine

1. In medium saucepan, bring broth to boiling; stir in rice. Simmer, covered, stirring occasionally, until all liquid is absorbed. Stir in cheeses, nuts, basil and garlic. Spread on baking sheet to 1/2-inch thickness. Cover with plastic wrap; cool to room temperature.

2. Place eggs and bread crumbs in seperate, shallow bowls. Using a 2-inch cookie cutter, cut out rice mixture; coat each rice dumpling with beaten egg and then bread crumbs.

3. In deep skillet, heat 2 inches salad oil to 375. Fry dumplings, 5 or 6 at a time, 1 minute, or until golden, turning once. Drain on paper towels. Serve hot.