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Frittelle di riso

(Fritters with rice)

Cook for a long time in half litre of milk 100 gr. of rice, flavouring it with sugar and a lemon skin. When the rice is cold, add a spoon of rum, 3 egg yolks and 50 gr. of flour. Let the mixture stand for several hours. Whisk until stiff the egg white and add them to the mixture, mixing very well before cooking.
Pour some spoons of this mixture in a pan with hot oil and fry them without browning them.

Serve them very hot sprinkled with sugar.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni


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