Rice Fritters II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- liter milk
- g rice
- butter
- salt
- scant teaspoon sugar
- lemon zest
- spoonful rum
- eggs
- g flour
Instructions
- Cook the rice very well in milk with butter, salt, sugar, and lemon zest.
- When cold, mix in rum, yolks, and flour; rest several hours.
- Fold in stiffly whipped whites, fry by spoonfuls, and dust with sugar.