Bring water to a boil in a medium saucepan; add rice and the next 4 ingredients. Cover, reduce heat, and simmer 20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat. Remove and discard bay leaf and garlic cloves. Let cool.

Step 2

Combine the mozzarella cheese, prosciutto, basil, and 2 teaspoons olive oil, tossing gently; set aside.

Step 3

Stir 3 egg whites and the Parmesan cheese into the reserved rice. Add prosciutto misture; stir well. With wet hands, shape the rice mixture into 12 balls. Set aside.

Step 4

Combine the remaining 2 egg whites and 1 teaspoon olive oil. Dip rice balls into the egg white mixture; roll in breadcrumbs. Fry the rice balls in deep hot vegetable oil (375°) for 4 minutes or until golden; drain. Serve immediately.