Rice-chicken cue-balls with Tender cheese

You will need:
170 g long-grain white rice;
260 ml of drinking water;
180 g of cream cheese;
250 g of chicken breast meat without skin;
100 ml of sunflower oil for frying;
60 g breadcrumbs;
2 pcs. chicken eggs;
Food salt, pepper.
Cooking:
1. Rinse the rice under a stream of cold water from the tap until it has no whiteness. Then pour rice with drinking water and put on a strong fire, and after the boil begins, reduce the flame to medium and cook under the lid for 8 minutes. Then turn off the gas and do not remove the lid for another 10 minutes.
2. Chop the chicken breast finely and add to the cooled rice, there also rub the frozen cheese in advance on a fine grater. Add salt and pepper and mix.
3. From the cooked forcemeat, form the cue ball and, roll them in breadcrumbs, dip in lightly in beaten eggs.
4. Fry in oil (to cover the cover to the middle) on medium-high heat on both sides until an ocher-colored crust appears.