Sweet Italian Rice Fritters
are one of the great dishes of Tuscany, popular on the feast of San Giuseppe (St Joseph) on the 19th of March.
recipe updated from Countess Morphy‘s Good Food from Italy
Sweet Italian Rice Fritters (Frittelle di riso)
Put 1.1 litres / 1 quart of milk in a saucepan, bring to the boil, and add 225 g / 1/2 lb of pudding rice, with a small piece of butter, a pinch of salt, 1 teaspoon of sugar, and a little orange or lemon peel.
Cover the pan and simmer very gently for 2 hours.
When the rice has absorbed nearly all the milk, remove from the heat and let stand till cold.
Then mix in the yolks of 6 eggs and 100g / 3½ oz flour, and let stand for 2 or 3 hours.
Just before using, add the whites of the eggs, beaten very stiffly.
Drop a spoonful at a time of the mixture in a deep pan of very hot oil, and fry to a light golden colour.