1. Cook the rice in a saucepan with milk, half a glass of water, and a pinch of salt for 25 minutes.

2. Drain the rice and transfer it to a bowl, letting it cool down.

3. Add a beaten egg, grated grana cheese, nutmeg, and pepper to the rice. Mix well.

4. Let the rice cool completely.

5. Using a spoon, take portions of rice and shape them into cylinders, rolling them with floured hands.

6. Dip the rice cylinders into the remaining beaten and salted egg.

7. Then, coat the cylinders in breadcrumbs, making sure they are completely covered.

8. Heat plenty of olive oil in a frying pan.

9. Fry the rice croquettes in hot oil until they become golden and crispy.

10. Drain the croquettes on paper towels to remove excess oil.

11. Serve the cheese croquettes hot as an appetizer or side dish.