Fried cream cannoli

Method

• 1

  Cook the Basmati rice using the absorption method: rinse 70 g of rice thoroughly under running water until the water runs clear. Transfer to a small saucepan with double its weight in water (about 140 ml), bring to a boil, cover with a lid, and turn the heat down to low. Cook until the water is completely absorbed. Turn off the heat, let it rest covered for 5 minutes, then fluff the grains with a fork.

• 2

  Knead until the dough is smooth, elastic, and well-developed. Shape it into a ball, transfer it to a lightly greased bowl, cover, and let it rise at room temperature for 2–3 hours, or until doubled in size.

• 3

  Once risen, turn the dough out onto a work surface and divide it into 10 equal pieces using a dough scraper. Gently roll each piece into a rope using your hands.

• 4

  Wrap each rope around a metal cannoli mold, taking care not to wrap it too tightly or cover the mold completely—leave a little space between the coils, as the dough will puff up as it rises./p>

• 5

  Place the shaped cannoli on a tray lined with parchment paper and let them rise for about 1 hour until noticeably puffy.

• 6

  Meanwhile, prepare the pastry cream. In a bowl, whisk the egg, sugar, cornstarch, and vanilla seeds together until smooth.

• 7

  Heat the milk in a saucepan; once hot, gradually pour it into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface of the cream, and allow it to cool completely.

• 8

  Fry the cannoli in hot oil (170–175°C / 340–350°F) using Frienn by Olitalia until evenly golden brown.

• 9

  Drain them on paper towels and, while they are still warm, gently remove the metal molds.

Finishing and presentation

• 1

  Allow the cannoli to cool completely. Once cold, fill them with the pastry cream using a piping bag.