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Crispelle di Riso

  • 300 grams of rice
  • 1 liter of milk
  • 20 grams yeast
  • 60 grams of granulated sugar
  • 150 grams of flour for cakes
  • A teaspoon of cinnamon powder
  • Grated rind of one orange and one lemon
  • A teaspoon of table salt
  • Peanut oil for frying
  • 200 grams orange blossom honey
  • Icing sugar as needed

Cook the rice with the milk to a gentle flame, adjusting with salt, until the milk will be completely absorbed. Continue cooking, adding hot water if necessary, little by little. When cooked, the rice must be a kind of almost overcooked risotto.

Remove from heat and, after cooling down for about five minutes, add the flour, sugar, cinnamon, grated orange and lemon peel and baking powder diluted in moderately hot water.

Mix all ingredients in a way that is well absorbed, then cover with plastic wrap and put the mixture to rest in a warm place for about two hours.

Once the rice is leavened spread it on a cutting board dusted with flour, to a thickness of about 2-3 cm. With a floured knife, remove the sticks and (always helping you with a knife or floured hands) shape into a cylinder. Then slide the croquettes in hot oil obtained.

Once they are golden brown and drain on absorbent kitchen paper to deposit them. Then transfer it to a serving dish.

Heat the honey in the microwave, for a few seconds and when softened, sprinkle abundantly over the rice crepes.

Finally sprinkle with icing sugar and, if you like, cinnamon.

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