This is a typical recipe from Umbria, Italy. You can make 16 fritters with these doses.

Boil the rice in 500 ml (16 fl oz - 2 C) of milk together with sugar and a pinch of salt. Drain and spread it on a dish; let it cool.
Meanwhile soak the sultanas in warm water for about 20-30 minutes. Then squeeze of their soaking water.
Divide the yolk from the white and put the two yolks in a bowl together with the rice, cinnamon, lemon rind, rhum, sultanas and the remaining milk; sift the flour with the baking powder and stir accurately.
Stiffly whisk the egg white in a bowl and fold gently into the mixture.
Add other milk only if necessary.
Heat abundant oil for frying in a skillet and spoon the mixture in the hot oil, a few at a time. Cook until golden brown on both sides.
Remove with a slotted spoon, drain on paper towels, dust with icing sugar.
Serve warm.

Note

• - If you cook them for your children substitute rhum with orange juice.
• - Have a great snack with these fritters especially at Carnival!
• - Compare this recipe from Umbria with another traditional recipe
• - We suggest to use extra virgin olive oil for frying.
• - It's very difficult to have the real amount of the frying oil and icing sugars.
  So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
• - Don't eat fried food too many times; it isn't healthy food!

What's the right wine for " Rice fritters " ?

Our suggestion is: Asti Moscato (a sweet wine from Piedmont - Italy)