Chicken liver and rice balls

Heat the olive oil in a saucepan, add the
livers and thyme and stir-fry until the livers are just done.
Add the wine and simmer for 1 minute.
Remove from the heat and set aside.
Heat the butter in a clean saucepan and sauté the onion until soft.
Add the rice,
bay leaf, water and stock cubes, bring to
the boil, cover and simmer for 20 minutes or until most of the liquid has been absorbed.
Remove from the heat and stir in the liver mixture, cheese, whisked eggs and parsley.
Cool and refrigerate the mixture until cold.
Shape the mixture into 16 large or 48 small balls.
Roll the balls in the flour then in the egg and milk mixture and finally in the breadcrumbs.
Chill for 30 minutes.
Heat enough oil for shallow-frying and fry the balls for about 10 minutes or until golden brown, turning them regularly.