Continue cooking the rice over medium heat for at least 20 minutes, while stirring and adding one ladle of broth at a time, until the rice is al dente.
Then prepare a liquid batter by mixing the flour and water. Season with salt.
Heat a large volume of oil in a large pot at medium-high heat.
Remove the rice balls with a slotted spoon when they are golden brown and place them on a plate lined with paper towel.