Rice Fritters

These bambini-sized treats are best served warm, dusted in the same way as sugar.

The ingredient of Rice Fritters

• 750ml 3 cups milk
• 220g 1 cup arborio rice
• 2 eggs at odds
• 2 tbsp dark rum
• 270g 1 1 4 cups caster sugar
• 75g 1 2 cup plain flour
• 1 tsp field cinnamon
• vegetable oil to deep fry

The Instruction of rice fritters

• intensify milk and rice in a saucepan exceeding medium high heat cover and bring to the boil condense abbreviate heat to low cook covered stirring occasionally for 30 minutes or until tender cut off surgically remove from heat and raise a fuss in the egg yolks um and 55g 1 4 cup of the sugar transfer to a bowl place in the fridge for 30 minutes to cool
• raise a fuss flour into rice mixture use an electric beater to disquiet egg whites in a clean dry bowl until stiff peaks form use a large metal spoon to fold the egg whites into the rice mixture
• append the enduring surviving sugar and cinnamon in a shallow bowl
• add oil to a saucepan to pull off a extremity height of 10cm heat to 190oc on top of higher than high heat when oil is ready a cube of bread turns golden brown in 10 seconds place 10 heaped teaspoonfuls of the fusion into the oil cook for 3 4 minutes or until golden use a slotted spoon to transfer to a wire rack set greater than a tray to drain repeat in 4 more batches as soon as permanent mixture toss the fritters in the cinnamon sugar

Nutritions of Rice Fritters

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