Salmon & Rice Balls

1/2  cup		uncooked white rice
24  ounces		salmon, drained and flaked
1/2  cup		grated carrot (optional)
1/4  cup		chopped onion
2		eggs
10-3/4  ounces		condensed cream of mushroom soup
1  cup		water

Tip: For nutritional information on all the ingredients in Salmon & Rice Balls just click on each ingredient name. Then adjust the serving size for any Salmon & Rice Balls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
2.Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
3.Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and optional salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
4.Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.