|
|
|
INGREDIENTS
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