In a pan, bring the water to a boil. Add the rice and stir.
Cook over low heat, covered, for 15 to 20 minutes, or until the water is absorbed.
Let stand, covered, for 5 minutes, then remove the lid.
Once the rice has cooled, combine in a large bowl with the meat, onin, egg, garlic powder, garlic salt, and pepper.
Mix well. Form into small balls (the size of Ping-Pong balls). Roll each ball in the bread crumbs and then the egg-and-milk mixture.
Heat the oil in a small skillet and, when it is hot, fry the balls until they are cooked inside and golden on the outside (check the first one cooked).
Drain and serve.