Rice fritters

Rice fritters

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Rice fritters

The ingredient of Rice fritters

  1. 750ml (three cups) milk
  2. 220g (1 cup) arborio rice
  3. 2 eggs, separated
  4. 2 tablespoons dark rum
  5. 270g (1 1/4 cups) caster sugar
  6. 75g (half of cup) plain flour
  7. 1 teaspoon floor cinnamon
  8. Vegetable oil, to deep-fry

The instruction how to make Rice fritters

  1. Combine milk and rice in a saucepan over medium-excessive warmness. Cover and bring to the boil. Reduce warmth to low. Cook, included, stirring every now and then, for half-hour or till tender. Remove from warmth and stir inside the egg yolks, um and 55g (1/4 cup) of the sugar. Transfer to a bowl. Place inside the fridge for half-hour to chill.
  2. Stir flour into rice mixture. Use an electric beater to whisk egg whites in a smooth, dry bowl till stiff peaks shape. Use a large metallic spoon to fold the egg whites into the rice combination.
  3. Combine the ultimate sugar and cinnamon in a shallow bowl.
  4. Add oil to a saucepan to reach a depth of 10cm. Heat to 190oC over high warmness (when oil is prepared, a cube of bread turns golden brown in 10 seconds). Place 10 heaped teaspoonfuls of the mixture into the oil. Cook for three-four minutes or until golden. Use a slotted spoon to switch to a twine rack set over a tray to empty. Repeat in four extra batches with final mixture. Toss the fritters within the cinnamon sugar.

Nutritions of Rice fritters

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