Scrumptious!
Here is a photo of one of the arancini (Italian rice balls) I made at home recently, when I was writing an “In The Kitchen” column for the Packet about them. They are starting to show up on menus more and more lately, often as a special.
Instead of the usual knob of Fontina cheese (or ragu with peas), I put a nugget of marinated mozzarella in each one before frying in a deep-sided pot, so there were no splatters on my stovetop. After the frying oil cooled, I poured it into a plastic container and set it in my garbage. It was not messy, really!
NJ SPICE 
I’d like to try this dish, haven’t had it before and wasn’t aware it was becoming more popular. Deep frying rice with cheese must be delicious.