1. To cook rice, bring 2/3 cup unsalted water to a boil in small saucepan. Add rice; reduce heat to low. Simmer, covered, about 14 minutes or until all water has been absorbed and rice is tender. Transfer rice to medium bowl; cool until almost room temperature.
2. Add prosciutto, egg yolk, capers, oregano, pepper amd salt, if desired; mix well. Spread bread crumbs on large plate. Shape rice mixture into eighteen 1-1/4-inch balls. Flatten slightly; carefully coat with bread crumbs. Place on plate; refigerate 15 to 30 minutes until firm.
3. Heat butter and olive oil in heavy medium skillet over medium-high heat until butter melts. Place half of croquettes into skillet. Cook 2 to 3 minutes or until golden brown; turn and cook 1 to 2 minutes or until golden brown. Remove from skillet and keep warm. Repeat with remaining croquettes, adding additional butter if necessary. Serve hot.
*Since capers and prosciutto are salty, taste the rice mixture before adding the egg to determine whether the optional salt is necessary.
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