Make some very fine bread-crumbs from some stale bread; next beat up the yolk of egg with about a dessertspoonful of warm water.

Dip the rice-balls into this, and then cover them with the bread-crumbs.

Let them stand for an hour or two for the bread-crumbs to get dry, and then fry them a light golden-brown colour in a little oil.

Fried parsley can be served with them.
Instead of bread-crumbs you can use up broken vermicelli--the bottom of a jar of vermicelli can sometimes be utilised this way.

This has a very pretty appearance.