Instructions

Heat broth & rice to rolling boil in 3-qt. saucepan; reduce heat & cover. Simmer about 20-30 minutes, or until all liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet to cool.
Mix rice, eggs, Parmesan, and butter in a large mixing bowl. Shape into 1 1/2-in. balls. Press 1 cube mozzarella & 1 cube prosciutto/ham into center of each ball. Reshape ball to cover cubes completely. Roll balls in breadcrumbs to coat.
Heat 2 inches of oil in a deep fryer or Dutch oven to 375°F. Fry 5 or 6 fritters at a time for about 2 minutes or until deep golden brown. Drain on paper towels.