Baked Rice Pears

Cook the rice in a pot of salted water according to the package instructions.

Drain the rice and, while still hot, mix thoroughly with butter, freshly grated Parmesan and 2 beaten eggs.

Season with salt and pepper and let the rice mixture cool completely.

Cut the ham and mozzarella into small cubes.

Shape about 18 pear-shaped balls from the rice mixture, press a cavity into each, fill with ham and mozzarella, and seal the balls carefully.

Beat the remaining eggs with salt, pepper and paprika powder.

Coat the rice pears first in flour, then dip them in the eggs and finally roll them in breadcrumbs, pressing the coating firmly.

Let the breaded rice pears rest in the refrigerator for at least 20 minutes.

Heat about 700 ml of oil in a pot or deep fryer.

Fry the rice pears in batches for about 3 minutes each until golden brown and let them drain well on kitchen paper.

Serve warm or cold.