Frittelle di Riso

Frittelle di Riso

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Continuing with Italian carnival traditions, this recipe is a classic, especially in Tuscany.  Think of that delicious rice pudding you would have as a child, and imagine it rolled into balls, fried, and covered in sugar.  That’s the best description I have to describe these delicious treats which I would also class as an italian ‘comfort food’.  When I  used to live in Pietrasanta, a naughty breakfast during carnival time would be hot ‘frittelle di riso’ with my cappuccino!  vThis recipe is easy to follow, just make sure you take your time cooking the rice.  The rice used for this recipe in Italian is called Riso Originario. It’s characteristics include having a grain that is small, round, with a high starch content.  It is best for sushi, soups and especially for desserts.  You can use any white starchy rice though, and the rice ideally needs to be cooked the night before you plan to make your frittelle.  Not everybody rolls the rice mixture into flour before frying them, but it helps keep them together and especially helps have perfect balls. (Note that in most places, frittelle aren’t all perfect and uniform in size or shape).n

Frittelle di Riso

  • 200g white rice (originario)
  • 400ml whole milk
  • 400ml water
  • 100g sugar
  • zest of 1 lemon
  • 50g butter
  • 2 eggs
  • pinch salt
  • 90g flour (3/4 Cup) + extra
  • oil for frying1
  1. In a heavy saucepan, add the rice, milk, water, salt and lemon zest. Slowly bring to the boil, stirring occasionaly.  Once rice is boiling, lower heat and allow to simmer.
  2. Add sugar and butter, and continue to simmer until rice has absorbed all liquid. (Stir occasionally to avoid rice sticking to bottom of saucepan.)  Leave to cool completely, cover and place overnight in refrigerator.
  3. Add eggs, one at a time, and flour.  Stir through with a spoon, until both eggs and flour are incorporated evenly into rice mixture.
  4. Using a tablespoon measure, remove rice and drop into a bowl of flour.  Roll rice into balls and put aside.
  5. Heat oil and test with a little rice to see if it has arrived at an appropriate temperature for frying.  Drop rice balls into the oil, and turn frequently to ensure they brown all over. Remove when golden, and allow to drain on kitchen paper.
  6. Roll in sugar and serve while still warm.  You can add a pinch of cinnamon to the sugar if you like.

*Alternate recipe would be to add sultanas (previously soaked in port)  or candied peel to rice mixture once it’s cooked.

ITALIANO –  FRITELLE DI RISO

  • 200g riso originario
  • 400ml latte intero
  • 400ml acqua
  • 100g zucchero
  • scorza di 1 limone
  • 50g burro
  • 2 uova
  • pizzico di sale
  • 90g farina ’00’ + extra
  • olio per friggere
  1. In una casseruola aggiungere il riso, latte, acqua, sale e la scorza di limone. Portare lentamente ad ebollizione, mescolando occasionalmente. Una volta che il riso è bollente, abbassare il calore e lasciar cuocere a fuoco lento.
  2. Aggiungere lo zucchero e il burro e continuate a cuocere fino a quando il riso ha assorbito tutto il liquido. (Mescolare di tanto in tanto per evitare il riso si attacca al fondo della pentola.) Lasciare raffreddare completamente, coprire e farlo riposare la notte in frigorifero.
  3. Aggiungere le uova, una alla volta, e la farina. Mescolare, fino a quando entrambe le uova e la farina sono incorporati in modo uniforme nella miscela di riso.
  4. Utilizzando un cucchiaio, togliere il riso e farlo cadere in una ciotola di farina.  Poi,  formare delle palline e mettere da parte.
  5. Scaldare l’olio e testare la temperatura con un po ‘di riso per vedere se è arrivato ad una temperatura adeguata per friggere. (180°C).   Aggiungere le palline di riso e girare frequentemente per assicurare che si cuociono uniformamente.  Rimuovere quando sono dorate,  lasciare scolare su carta da cucina.
  6. Coprirli con zucchero semolato e mangiarli mentre sono ancora caldi. È possibile aggiungere un pizzico di cannella allo zucchero, se volete.
    * Ricetta alternativa sarebbe quella di aggiungere l’uvetta (precedentemente ammollata in porto) o canditi al composto di riso una volta che il riso è cotto.

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