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 Rice frittelle
Rice frittelle for Saint Joseph’s day
INGREDIENTS
- 200 gr. small grain rice
- 1 litre milk
- 30 gr. butter
- 200 gr. sugar
- 2 tablespoons rum
- 100 gr. white flour
- 4 eggs
- 1 orange peel
- peanut oil for frying (a tablespoon of lard can also be added at pleasure)
- 1 pinch salt
Recipe: Boil the milk, add the rice, a pinch of salt and the butter and boil for 1 hour on low heat. Remove from heat and add 100 gr. sugar, the orange peel and 2 tablespoons of rum. When the mixture is cool add the flour and egg yolks.
Cover with a cloth and set to rest for 2 hours (in a cool place rather than the fridge). Beat the egg whites firm and add the mixture stirring clockwise from bottom to top. Fry spoon-sized lumps in abundant peanut oil (and a tablespoon of lard if desired). Turn the frittelle over frequently. When chilled sprinkle the frittelle with icing sugar.
Rice dessert with honey and strawberries
INGREDIENTS
- 80 gr. fine rice
- 0.4 litre milk
- 6 gr. gelatine
- 150 gr. fresh cream
- 80 gr. honey
- vanilla essence
- orange peel
- ½ stick of cinnamon
- 2 tablespoons almond oil
Recipe: Boil the milk with the cinnamon, orange peel and vanilla essence. Once the milk has come to a boil remove the spices, add the rice and honey and boil until it is partly condensed. Prepare the isinglass (or gelatine) and add it to the warm rice.
Chill and then add small strawberries cubes and the cream (lightly whipped) by stirring slowly from bottom to top until the mixture is smooth and creamy. Pour into single serving moulds, previously greased with almond oil, let sit in the freezer 2 hours. Remove from freezer ½ hour before serving.
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"A trip through the sweet Mugello Territory"
