1. Bring stock and saffron to boil.  Stir in rice, let return to a boil.  Reduce heat to low, cover and simmer 20 minutes or until rice is tender.  Stir in cheese, parsley and butter.  Cool to room temperature, stir in 2 eggs
2.  Cut cheese to fit inside olives.  Drain and pat olives dry.  Stuff olives with the cheese.
3.  For each ball, scoop 1 1/2 Tbsp rice mixture into palm of hand.  Using thumb, make an indentation in center.  Place an olive in the center.  Roll to enclose olive completely in rice mixture.
4.  Divide bread crumbs into two bowls.  Dip each in first bowl of bread crumbs, then the egg, then the second bowl of bread crumbs.  Deep fat fry at 350° F, 3 minutes or until deep golden brown

Calories 155, fat 5g, Cholesterol 29mg, Sodium 286mg, Carbohydrate 20g, Protein 5g, Calories from fat 33%