Frittelle Di Riso Recipes
FRITTELLE DI RISO
For this traditional Italian dinner, we created these rice fritters that serve as a sweet and satisfying dessert.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in sugar and milk. Refrigerate until chilled. In a small bowl, whisk the eggs, baking powder, salt and vanilla; add to rice mixture. Stir in flour. , In an electric skillet or deep-fat fryer, heat oil to 375°. Shape tablespoonfuls of rice mixture into 2-in. oval shapes. Fry ovals, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar and drizzle with honey if desired.
Nutrition Facts : Calories 88 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 37mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
FRITTATA DI RISO (RICE OMELET)
Steps:
- You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four.
- If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto.
- For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience.
FRITTATA DI RISO (RICE OMELET)
Steps:
- You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four.
- If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto.
- For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience.
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