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

 

Rice Sfinci 1
Rice Sfinci 2

Frying products

Frigoloso - Italian frying for pastry

See all

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.

Rice Sfinci 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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