Cook
for a long time in half litre of milk 100 gr. of rice, flavouring it with
sugar and a lemon skin. When the rice is cold, add a spoon of rum, 3 egg
yolks and 50 gr. of flour. Let the mixture stand for several hours. Whisk
until stiff the egg white and add them to the mixture, mixing very well
before cooking.
Pour some spoons of this mixture in a pan with hot oil and fry them without
browning them.
Serve them very hot sprinkled with sugar.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni
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