Breaded Rice Balls

I wanted to make a different kind of starch dish for a side. I was growing tired of potatoes (of any shape, flavor or form) and I didn't want a sauced pasta. Rice sounded good, however I didn't want to go with the typical risotto, pilaf, or steamed rice. So I came up with this rice ball recipe, sort of based off a pommes duchesse recipe that is breaded and fried. They are quite flavorful and crispy on the outside but soft and tender on the inside, and fun and easy to eat. For more flavor, stir some grated cheese such as Parmesan in with the rice or place a small cube of cheese such as mozzarella in the middle. Variations are endless of course, type of rice (brown, wild), type of liquid (broth, coconut milk), herbs and spices, and type of coating (panko, sesame seeds cracker crumbs), and type of cheese or other add-ins (bacon, anyone?). 
I had a little extra rice at the end and breadcrumbs that would not hold in balls, so I placed it in a casserole dish and baked it along with the balls for a more flavorful pilaf-style rice dish.

Breaded Rice Balls
1 tablespoon oil
1 small onion, small dice
2 cups white rice
4 1/2 cups water
salt
garlic powder
ground black pepper
1/4 cup minced chives
2 large eggs
dry breadcrumbs

In a large saucepan, sweat the onion in the oil until translucent. Add the rice and stir for a few minutes until coated with oil. Add in the water and salt. Bring to a boil, then reduce to a simmer. Simmer for 20-30 minutes until water is absorbed and rice is cooked. Remove lid and allow any excess moisture to evaporate, set aside to cool slightly.
Stir in the garlic, pepper, chives, and eggs, mix well.
Roll the rice into small balls, then coat in the breadcrumbs.
Place rice balls on a parchment-lined baking sheet. Bake at 400◦F for about 20 minutes until golden and crispy. They can be spritzed lightly with oil before baking for an extra crispy coating. Alternately, they can be deep-fried. Makes 30-40 golf-ball sized.