2 cups water
1 T. Low Salt Bullion (at health food store)
1 + 1 T. John Henry’s “Tammy’s Herbal Rub” (available online) or your favorite spice mixture.
1 t. John Henry’s “Mohave Garlic Pepper” (available online) or 1/2 T. Garlic Powder + 1/2 T. Pepper.
1 T. Extra Virgin Olive Oil or 2 T. Butter
1 Cup Rice (not instant) I like Jasmine Rice the best.
2 beaten Eggs
6 slices American Cheese, cubed or torn up into small pieces.
3 T. Butter
1 Cup Plain Bread Crumbs
1 t. Sea Salt

Bring Water, Bullion, 1 T. Tammy’s Herbal Rub, and the Mohave Garlic Pepper, to a boil in a sauce pan with a tight fitting lid.
Reduce heat, add Rice, place lid, and simmer on low for exactly 20 minutes.
Remove from heat, and Olive Oil or Butter, and stir to incorporate.
Let cool for half an hour then refrigerate until cold. (rice must be cold).
Add the beatn Eggs, and stir to incorporate.
Roll 2 T. of the cold rice into a ball in wet hands.
Mix the Bread Crumbs with the other T. of Tammy’s Herbal Rub, and the Salt.
Roll the rice balls into the seasoned Bread Crumbs until evenly coated.
Repeat for all the rice (makes about 18 balls)
Fry until golden brown in peanut oil.
When ready to serve, heat the rice balls in the oven.
Melt the Cheese & 3 T. Butter together in a bowl in the microwave.
When they Cheese sauce is melted, pour over the Rice Balls, and serve.