Rice Fritters

These bambini-sized treats are best served warm, dusted past sugar.

The ingredient of Rice Fritters

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

The Instruction of rice fritters

• total tally milk and rice in a saucepan greater than medium high heat cover and bring to the boil edit 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
• shake up flour into rice mixture use an electric beater to disconcert 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
• complement the long lasting sugar and cinnamon in a shallow bowl
• add oil to a saucepan to get a sharpness of 10cm heat to 190oc higher than high heat when oil is ready a cube of bread turns golden brown in 10 seconds place 10 heaped teaspoonfuls of the union into the oil cook for 3 4 minutes or until golden use a slotted spoon to transfer to a wire rack set on top of higher than a tray to drain repeat in 4 more batches following long lasting mixture toss the fritters in the cinnamon sugar

Nutritions of Rice Fritters

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