In a large pot, bring the water, rice, and bouillon to a boil. Cook until rice is al dente and water is absorbed, stirring frequently. Remove from heat and add saffron and cheese. Mix well and allow to cool to room temperature. In a skillet over medium heat, sauté the ground beef and onion until cooked through. Add tomato sauce and peas. Cook for an additional 2 minutes and remove from heat. Allow to cool to room temperature. Heat vegetable oil in large skillet or fryer to 375°F. Make a small ball of rice in your hand. Press a well into the center and fill with a teaspoon of the filling. Add a small amount of provel. Cover the well with additional rice. Form into a ball. Place a small amount of egg wash in your hand and coat the rice ball. Dip into the seasoned breadcrumbs and then the plain breadcrumbs. Fry in the oil until golden brown. Remove to a paper towel covered dish. Repeat with remaining rice, filling, and breading. Yield 12-14 rice balls. Garnish with grated Parmesan and serve with marinara sauce.