For a different and more authentic Sicilian version of the rice ball filling...Make a bechamel sauce (easy), it's a mix of butter, flour and milk.  Thicken it with parmesan and mozzarella cheeses.

Let it cool and add chopped up bits of prociutto ham and peas.  Refrigerate it until the consistency is thick enough to form into small spheres (about the 1 and 1/2 inch diameter).  Let chill in fridge for another half hour, then insert into rice as shown in the video from earlier this week.

When you deep fry them or then reheat them, the center is a creamy, cheesy blend with the peas and prociutto and is AMAZING.  Great Sicilian bar food and street food.  You will love it!