Prepare the rice dough: In a large mixing bowl, combine the cooked rice, chopped garlic, grated Parmesan, all-purpose flour, cornflour, salt, black pepper, oregano, chili flakes, and melted butter. Mix well with your hands until the mixture comes together into a dough-like consistency.

Shape the rice pops: Divide the mixture into table-tennis-ball-sized portions. Flatten each portion slightly between your palms, place a cube of mozzarella in the center, and seal the edges well. Roll gently between your palms to form smooth balls.

Prepare the slurry: In a bowl, whisk together the all-purpose flour, cornflour, and water until you have a smooth, lump-free slurry.

Prepare the coating: In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese.

Dip each rice ball into the flour slurry, ensuring it’s evenly coated. Transfer it to the panko-Parmesan mixture and roll gently until completely covered.

Refrigerate the coated rice balls for 15 minutes to help them firm up and hold their shape while frying.

Heat oil in a deep pan over medium heat. Carefully add the coated rice balls and fry for 5–6 minutes, turning occasionally, until golden brown and crispy. Fry in batches and avoid overcrowding the pan.

Remove the crispy rice pops and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crisp!