1 cup long grain white rice
2 cups water
1 teaspoon salt
1/2 teaspoon cayenne
1/2 cup diced green bell pepper
1 can (10.5 ounce) French onion soup
1 tablespoon butter
2 large eggs, lightly beaten
1 cup dry bread crumbs
oil for frying, preferably rice bran oil
In a 2 quart saucepan, combine the first 6 ingredients. Bring to a boil. Reduce to a simmer for 35 minutes. Remove from the heat and add the butter. Transfer to a plate. Let cool for 30 minutes.
Heat the rice bran oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
Roll the rice mixture into tablespoons sized balls.
Set up a frying station: Put the eggs into a shallow dish (like a glass pie plate)and add the bread crumbs to another shallow dish.
Dip the rice balls first in the beaten egg and then roll in the bread crumbs. Gently add the balls, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes until they float to the top. Transfer to paper towels to drain.