Rice Sfinci
by Gabriella Urso - Messina (ME)
Serves 4
For the rice
- 150 gr. - Carnaroli rice
- 250 ml. - Water
- 250 ml. - Whole milk
- 2 gr. - Salt
- 15 gr - Sugar
- A pinch of vanilla
For the batter
- 1/2 - Egg
- 1/2 - Egg yolk
- 125 gr. - All-purpose flour
- 10 gr. - Butter
- 75 ml. - Whole milk
- 50 gr. - Sugat
- 8 gr. - Baking powder
- 50 gr. - Candied orange
- Zest of 1 orange
For frying
- Olitalia Frigoloso Oil
Procedure
- 1
Place all ingredients in a pot and bring to a boil, add the rice and cook to al dente; drain and cool.
For the batter
- 1
Beat sugar and eggs well, then add the flour, milk, finely minced candied orange and orange zest.
- 2
Add melted butter and then the baking powder.
- 3
Add the rice to the batter and fry the mixture in Olitalia Frigoloso Oil, forming it into cylinders or balls.
- 4
Cook over medium heat until the sfinci are deep golden brown.
Assemble the dish
- 1
Top with granulated sugar or honey with orange zest.
Association
APCI
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