Rice arancini (leftover)

Mix the leftover rice with one or more eggs and some cheese (grated or in small pieces). Form small balls the size of oranges. Dip them in beaten egg and coat them with flour. Dip the floured arancini in the egg again and, finally, roll them well in breadcrumbs.
Meanwhile, heat enough oil in a small saucepan (to avoid using large quantities of oil) to ‘submerge’ the entire arancino.
When the rice balls you have immersed in the oil appear golden brown, remove them and place them in a preheated oven at 180°C for about ten minutes.