DIFFICULTY: MEDIUM PREP. TIME: 60 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
8 TBLSPOONS WHITE RICE, SMALL GRAIN, NOT PARBOILED
2 CUPS MILK
5 TBLSPOONS FLOUR
5 TBLSPOONS POTATO STARCH
3 TBLSPOONS GRANULATED SUGAR
2 EGGS
1 TBLSPOON RUM
1/2 TBLSPOON BAKING POWDER
1/2 LEMON ZEST
VEGETABLE OIL TO FRY
RECIPE
IN A LARGE SAUCE PAN PLACE, RICE AND MILK OVER MEDIUN HEAT, BRING TO A BOIL. LOWER THE HEAT AND COOK COVERED FOR ABOUT 20 MINUTES OR UNTIL RICE IS TENDER, STIRRING OFTEN.THE MILK MUST BE COMPLETELY EVAPORATED
PLACE THE RICE IN A MEDIUM BOWL TO COOL
PLACE THE FLOUR, POTATO STARCH, SUGAR, LEMON ZEST, EGGS, RUM AND BAKING POWDER IN WITH THE RICE, STIRR.
SET A SIDE, COVERED WITH PLASTIC WRAP, LEAVE IT TO REST AT LEAST 30 MINUTES
HEAT THE FRYING OIL AND PLACE SPOONFUL OF RICE MIXTURE IN THE OIL, NOT TOO MANY AT A TIME. COOK ON BOTH SIDES, MAKING SURE THEY DO NOT BURN.
DRAIN THE EXCESS OIL PLACING THE FRITTELLE ON KITCHEN PAPER. LET COOL.
ROLL THE FRITTELLE IN GRANULATED SUGAR OR SPRINKLE WITH POWDERED SUGAR