Use a strainer to rinse the rice under running water several times before cooking.

Place the stock in a medium sauce pan along with the salt and pepper. Bring to a simmer.

Add the rinsed rice and stir well. Cover and simmer an additional 20-25 minutes or until all the liquid has cooked away.

Spread the cooked rice on a baking sheet and allow to cool completely. Place the cooled rice in a covered container and refrigerate until ready to make the rice balls.

Heat the oil in a medium, high sided skillet until the oil shimmers and tiny bubbles form on the handle of a wooden spoon when placed in the oil.

Place the panko crumbs in a medium bowl.

Keep hands wet with water as you take approximately 1½ tablespoons of cooled rice in the palm of hand and flatten it.

Add a cheese cube to the center of the rice and then form the rice over the cheese to form a ball.

Add the rice balls to the panko crumbs and roll and press until the ball is covered in the crumbs.

Carefully add the panko coated balls to the hot oil and pan fry on all sides until golden (approximately 2-3 minutes).

Remove the fried rice balls to paper towels to drain and immediately sprinkle with additional salt, if desired.

Serve warm with Parmesan cheese, chopped fresh basil (optional) and marinara sauce for dipping.