1Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
2Combine cheeses in a bowl and fold in cooked rice.
3Shape the mixture into 1 1/2-inch balls.
4Mix the rice flower and water to get the consistency of wet sand.
5Roll the balls in the rice flour mixture and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight.
6Heat 1/2-inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350°. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.