02For frying: In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350 degrees F on a deep-fry thermometer.03Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice.04In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels.05Serve with marinara for dipping, if desired.