Frittelle di riso

Name: Frittelle di riso (Fried rice balls)
Yield: Serves 10-12
Cuisine: Italian
Ingredients: light olive oil for frying; 500 g (1 lb 2 oz) pudding or short-grain rice; about 100 g (3½ oz) icing (superfine) sugar; about 100 g (3½ oz) caster (superfine) sugar; 90 g (3¼ oz) plain (all-purpose) flour; zest of 1 small lemon; 2 litres (8 cups) water

Fried rice balls

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

These make a sudden appearance towards the middle of March for San Giuseppe’s (St Joseph’s) day and are sold in the main piazzas everywhere. They then disappear, though you might spot them for another year in the kitchens of some devotees. This quantity will make about 75 rice balls.

Ingredients

500 g (1 lb 2 oz) pudding or short-grain rice

Europe
Italy
Dessert
Tuscany
Vegan
March
Mediterranean

Method

Put the rice into a saucepan and cover with the cold water. Add a pinch of salt and the lemon zest, and bring to the boil. Cook on a medium heat for 20-30 minutes, stirring frequently, until the rice has absorbed the liquid. Remove from the heat and cool. Cover and refrigerate for 24 hours.