Rise Fritters for St. Joseph’s Day - Sugar crusted Fritters of rice pudding - from Tuscany, Italy скачать в хорошем качестве

Rise Fritters for St. Joseph’s Day - Sugar crusted Fritters of rice pudding - from Tuscany, Italy

Rise Fritters for St. Joseph’s Day Recipe from Tuscany, Italy Sugar crusted Fritters of rice pudding a typical Tuscany Carnival Sweet. Ingredients for 8 persons: 200 grams short grain rise (Riso Originario) 500 ml whole milk 300 ml water 30 grams butter 4 tablespoons sugar 1 pinch salt ½ vanilla bean (split lengthwise) 2 eggs (yolks and whites separated) 2 tablespoons flour 2 teaspoons baking powder Grated rind from one orange 70 grams raisins 1 dl Vin Santo (Italian dessert wine) 1 l Peanut oil for deep-fat frying Sugar to coating Step one: Heat up milk, water, butter, sugar, salt and the vanilla bean. Add the rice. Simmer on low flame for about 45 min. until the liquid is absorbed completely and the rice is tender (adjust if necessary with more water) or if you prefer “al dente” (firm, not soft). Make sure it doesn’t stick to the bottom. Stir constantly. Remove the vanilla bean. Let the rice cool down and rest overnight (or at least a few hours) in the fridge. Step two: Place the raisins in water in a small bowl, let soak for 30 minutes, then drain and squeeze the raisins. Add all the rest of the ingredients to the rice. The flour mixed whit the baking powder, the yolks, the grated orange rind, the raisins (drain and squeezed) and the dessert wine. Mix well. Beat the egg whites until stiff and gently add them into the rice. Heat the oil in a frying pan, check the temperature. Use two tablespoons to get small fritters and drop them into the hot oil. Fry a few at a time, turning to cover all sides. Fry until golden brown, adjust heat. Drain the oil and then transfer to paper towels. Roll the hot fritters in sugar. These are best eaten after one-two ours with a glass of Vin Santo (Italian dessert wine).