rice fritters

Frittelle di riso

Rice fritters Authentic Italian recipe

Pour the rice into abundant boiling water and cook it for 2 minutes since water begins boiling again. Drain it very well. Meanwhile pour the milk into a saucepan together with a little ladle
of water and bring to the boil. When the milk boils, add the drained rice and powdered vanilla.
Let the rice cook on a low heat, half-covered, for about 20 minutes, stirring now and then.
Add the sugar (40 g - 1 1/2 oz) only at the end of cooking. All the milk must be absorbed but be careful the rice doesn't dry too much. Add the egg yolks and stir very well with a wooden spoon.
Put the rice on a tray or on a work surface and level the surface with a spoon (the layer must be at least 1-1,5in thick); let it grow cool very well.
At this point cut the rice layer into little rectangles. Dip them into the beaten egg and then into plain dried breadcrumbs. Fry them in abundant hot olive oil on both sides until the surface becomes golden. Remove your fritters from the oil with a skimming ladle and put them on absorbent kitchen paper to remove the excess of fat.
Sprinkle with the remaining sugar and serve immediately.

Note

- It's very difficult to have the real amount of the frying oil and plain dried breadcrumbs.
So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
- We suggest to use extra virgin olive oil to fry
- Don't eat fried food too many times; it isn't healthy food!
- There is another recipe for rice fritters; it's a typical recipe from Umbria (Italy)

What's the right wine ?

Our suggestion is: a good sweet wine such as Orvieto Amabile from Umbria - Italy