i’ve tried this fried rice ball snack before…and i tried to make it at home…but i cannot seem to make the rice stick together in a ball shape… 
so im looking for some tips here…please help!
What recipe are you using? If you can, please post & someone might have a simple answer for you.
Are you talking about yummy Italian Arancine?
Stuffed Rice Balls Arancine
serves: 20 rice balls
For the Rice
5 cups chicken stock, canned reduced-sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups arborio rice, or other short grain rice
4 large eggs
2 cups Pecorino Romano, grated
To Coat and Fry the Rice Balls
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs
⅔ cup vegetable oil
⅓ cup olive oil, plus extra for frying
Make the rice. Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to a boil, then adjust the heat to simmering. Cook the rice uncovered, until al dente, about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragu. Work the rice so that it completely encloses the ragu, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragu.
Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs… Remove to a clean baking sheet. Repeat with the remaining rice balls.
If you’d like to serve the rice balls, heat the oven to 200 degrees F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer into the oil and heat the oil over medium heat to 375 degrees F.
Test the temperature of the oil by dipping a rice ball in. It should give off a lively but steady sizzle. If nothing happen the oil isn’t hot enough. If the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust accordingly.
When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongues or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel lines baking sheet, keeping them hot in the oven if you like. Fry the remaining balls. The arancine can be served hot or at room temperature.
or from another favorite Italian chef:
Rice Balls Arancini
INGREDIENTS
1 cup Arborio rice
2 1/2 cups water
1 teaspoon saffron threads dissolved in 1/4 cup warm water
1/2 cup grated Pecorino cheese
2 tablespoons minced parsley
1/4 pound diced prosciutto di Parma
1/2 cup shredded Fontina cheese
1/2 cup fresh or frozen peas
3 large eggs
Salt to taste
2 cups dry toasted bread crumbs
Canola or peanut oil for frying
Pour the rice into a 2 quart sauce pan and add the water. Stir well and bring to a boil. Lower the heat and allow the rice to cook, covered until all the liquid has evaporated.
Strain the saffron threads and add the saffron water to the rice. Stir well. Off the heat, stir in the Pecorino cheese, parsley and one egg. Salt to taste. Let cool.
Combine the filling in a bowl by mixing together the prosciutto di Parma, Fontina cheese, and the peas.
To assemble the rice balls, flour your hands, and grab about 1/2 cup of the rice in the palm of your hand; form a ball shape, then make an indentation in the center. Fill the indentation with a generous tablespoon of the filling. Close the rice around the filling to make a ball the size of a small orange. Set aside.
Have a bowl of flour for your hands.
In a shallow dish, beat the remaining 2 eggs. Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat them well. Roll the balls in the bread crumbs to coat them evenly. Then let them dry on a plate for about 45 minutes.
In a deep fryer or deep heavy pan, heat the oil to 375F. Fry the balls until they are golden brown on all sides. Drain them on brown paper and serve immediately, with lemon wedges or fresh tomato sauce.
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