Frittelle di riso

30 July 2015 - 02:01

By Sunday Times Food Weekly

These sweet rice fritters are a winter tradition in Tuscany. Ingredients350g rice, uncooked1 litre milk50g ( cup) sugarZest of lemon30ml (2 tbsp) butter3 extra-large eggs, separated45ml (3 tbsp) rum120g (1 cup) cake flour10g (1 sachet) instant yeastOil, for fryingIcing sugar, for dustingMethodCombine the rice, milk, sugar, lemon zest and butter in a saucepan, bring to the boil and simmer until the rice is cooked.

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