Rice Balls with Mandarin
Combine the rice with the broth in a pot and bring to a boil. Season with salt, pepper, turmeric and chili powder, reduce the heat and simmer for about 30 minutes over low heat. Remove from the heat, stir in the Parmesan and 1 egg and leave to cool.
Whisk the remaining egg in a shallow dish. Pour the breadcrumbs onto a plate.
Divide the rice mixture into small portions (about 20 servings) and flatten each one slightly between your hands. Spoon some lemon marmalade onto the center and then roll into balls.
Dip the balls into the egg and then roll in the breadcrumbs.
Heat the oil in a deep fryer (or a wide pot) to about 180°C (approximately 350ºF).
Fry the rice balls until golden brown and drain on absorbent paper.
Peel the mandarins and cut into wedges.
Serve each rice ball threaded onto a skewer, along with a segment of mandarin.