Name: Frittelle di Riso I (Rice Fritters I)
Ingredients: 1 egg white; a nut-sized pat of butter; 2 small teaspoons of sugar; 1 tablespoon of rum; a dash of lemon zest; ½ a liter (about ½ a quart) of milk; 15 grams (about ½ an ounce) of pine nuts ground to the size of rice; 3 egg yolks; a pinch of salt; 30 grams (about 1 ounce) of brewer’s yeast; 100 grams (about 3-½ ounces) of rice; 100 grams (about 3-½ ounces) of flour; 50 grams (about 1-⅔ ounces) of sultanas

Ingredients

½ a liter (about ½ a quart) of milk
100 grams (about 3-½

Starter
Vegetarian

Method

Prepare the brewer’s yeast, as described for Krapfen, kneading it with 40 grams (about 4-⅓ ounces) of the flour.

Cook the rice in milk until firm, but put some milk aside, which you will add if needed. To prevent the rice from sticking to the pot, stir often, and then cook keeping the pot on the edge of the hearth.

Remove the rice f