Dessert Recipes - Frittelle di Riso

Ingredients

• 900 ml/3 3/4 cups milk

• A pinch of salt

• 225 g/8 oz/1 cup arborio or other risotto rice

• 2 size 1 eggs

• 15 ml/1 tbsp plain (all-purpose) flour

• Grated rind of 1 orange and 1 lemon, reserving the fruit Granulated sugar

• Oil for shallow-frying

• 100 g/4 oz/1/2 cup icing (confectioners') sugar

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Method:

1. Place the milk in a saucepan with a pinch of salt. Bring to the boil, add the rice, cover and simmer gently for 15-20 minutes.

2. Stirring occasionally until the rice is cooked and creamy, adding a little more milk if necessary.

3. Remove from the heat and beat in the eggs, flour, orange and lemon rinds. Sweeten to taste with sugar.

4. Heat the oil in a heavy frying pan (skillet). Drop spoonfuls of the mixture into the oil and fry (sauté) for about 4 minutes until the bases are golden.

5. Turn over and brown the other sides. Drain on kitchen paper. Keep warm in a low oven while cooking the remainder.

6. Sprinkle with sifted icing sugar and serve with the orange and lemon, cut into wedges, to squeeze over.