Place rice and stock into a medium saucepan, bring to the boil then reduce heat to simmer. Cook covered for approximately 20-25 minutes stirring occasionally until liquid is absorbed and rice is cooked.
Remove from heat, stir in Birds Eye Julienne Carrot and frozen Birds Eye Baby Peas. Season with salt and pepper, cover and refrigerate to cool. Shape the cooled rice into 6 even sized balls. Cut the cheese into 6 cubes. Press one cube into the centre of each rice ball and reshape to encase the cheese.
Roll balls in parmesan cheese and place onto a greased oven tray. Bake in a preheated oven at 200°C for 20-25 minutes until lightly golden and heated through.