Ingredients

Servings 4

• 3 ½ oz Rice
• 2 cups milk
• 3 eggs
• 1 ¾ oz all-purpose flour
• sugar
• confectioners sugar
• lemon zest
• cinnamon
• alchermes liqueur
• Rum
• frying oil

Preparation

35 minutes preparation + 5 minutes cooking

In a casserole, cook the rice in the milk over a low heat, adding a pinch of salt. Remove from the heat, allow to cool, add the eggs, caster sugar, a little flour, the cinnamon, the grated rind of a lemon, the alkermes and the rum, and stir well. Then leave to rest for some hours. In a pan, when the oil boils, fry the mixture in spoonfuls and, as the fritters become nicely golden and crunchy, but are still soft inside, gradually remove them, drain them, and lay out on absorbent straw paper to remove the excess oil, then transfer to a tray and sprinkle with icing sugar.