Fried Rice Balls

Melt the butter in a covered soup pot over medium heat, then add the onions and cook until soft and translucent, stirring occasionally.
Stir in the minced garlic and cook briefly until fragrant without browning.
Pour in the chicken broth and add the bouillon cube, stirring until dissolved, then bring to a rolling boil.
Add the rice, ensure it is fully submerged, return to a boil, then cover tightly and reduce to a gentle simmer.
Simmer until the liquid is absorbed and the rice is tender; if needed, cover again and cook a few minutes longer.
Remove from heat and scatter the cheddar and Parmesan evenly over the rice without stirring, then cover and let rest.
While the rice rests, boil or steam the broccoli until just tender, drain thoroughly, and finely chop.
Add the broccoli, Dijon mustard, and dried herbs to the rice, stirring until evenly combined, then allow the mixture to cool completely.
Once cooled, shape the mixture into 2-inch balls and refrigerate while setting up the breading station.
Roll each rice ball lightly in flour, shaking off any excess coating.
Dip the floured balls into beaten eggs, letting excess drip away, then roll fully in breadcrumbs and set aside.
Heat oil in a deep pot to 350°F, ensuring there is enough oil to fully submerge the rice balls.
Fry the rice balls in batches, gently turning, until deeply golden and crisp, then transfer to paper towels and season lightly with salt.
Serve hot with your favorite dipping sauce and enjoy immediately.