Frittelle di Riso | Emiko Davies

By CheeseDiva

Ingredients

• 100 gr short grain rice
• 500 ml milk
• 1 tbs butter
• zest of 1 lemon
• 1 tbs sugar
• pinch of salt
• splash of rum
• 50 gr flour
• 3 eggs, separated
• vegetable oil for frying
• icing sugar (or regular sugar if you want the crunch)

Details

Servings 1
Adapted from emikodavies.com

Preparation

Step 1

vegetable oil for frying

Cook the rice in the milk over low heat, covered, carefully checking every now and then that it doesn’t burn or overflow – don’t take your eyes off it! When the milk has been mostly absorbed and rice is soft and over cooked (Artusi makes a point of saying it should be cooked

), take off the heat and stir through the butter, zest, sugar and pinch of salt.

Let cool, then add the rum, flour and the egg yolks, setting aside the whites for later. Combine thoroughly and allow the mixture to rest for several hours before using. When you’re ready to cook them, whisk the egg whites to stiff peaks and carefully fold in to the rice mixture.

Drop spoonfuls of the batter into hot oil, fry until evenly golden brown then transfer to paper towels to drain the oil before dusting with icing sugar and serving – and eating – while still warm to your favourite Italian man!

Copyright © 2016 · All Rights Reserved · Emiko Davies